Abstract
Firmness is one of the most important quality attributes of apricot fruits and is associated with chelate- soluble pectin (CSP). To elucidate the changes in CSP dur- ing postharvest, in vitro investigation of pectinase effects on CSP of apricot fruits was applied to simulate the in vivo changes in CSP fraction during postharvest. It was found that effects of pectinase (40 U/mg) treatment were similar to those of storage time on CSP nanostructures from the results of atomic force microscopy. Relative fre- quency of widths less than 31.25 nm was 3.6 % for control group, while it was 16.2, 52.0 and 65.5 %, respectively, for 1:10,000 (pectinase/CSP), 1:1,000 and 1:100 pectinase- treated groups. Most of the CSP lengths were 0.5-1 μm, while it was 0-1 μm for pectinase-treated groups. Pecti- nase treatment had some similar effects on CSP fraction as storage time.
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