Structural, mechanical and enzymatic study of pectin and cellulose during mango ripening

被引:56
作者
Cardenas-Perez, S. [1 ,2 ]
Chanona-Perez, J. J. [2 ]
Guemes-Vera, N. [3 ]
Cybulska, J. [4 ]
Szymanska-Chargot, M. [3 ]
Chylinska, M. [4 ]
Koziol, A. [4 ]
Gawkowska, D. [4 ]
Pieczywek, P. M. [4 ]
Zdunek, A. [4 ]
机构
[1] Nicolaus Copernicus Univ, Fac Biol & Environm Protect, Chair Geobot & Landscape Planning, Torun, Poland
[2] Inst Politecn Nacl, Escuela Nacl Ciencias Biol, Ave Wilfrido Massieu Esq,Miguel Stampa S-N, Mexico City 07738, DF, Mexico
[3] Univ Autonoma Estado Hidalgo, Inst Ciencias Agr, Ave Univ Km 1,7 Rancho Univ, Tulancingo 43600, Hidalgo, Mexico
[4] Polish Acad Sci, Inst Agrophys, Doswiadczalna 4, PL-20290 Lublin, Poland
关键词
Mango ripening; Pectin fractions; Stiffness; Cell wall; Nanoindentation; ATOMIC-FORCE MICROSCOPY; CARROT CELL-WALLS; SOLUBLE PECTIN; FRUIT; TEXTURE; STORAGE; NANOSTRUCTURE; FIRMNESS; TISSUE; PEARS;
D O I
10.1016/j.carbpol.2018.05.044
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Mango is an important crop worldwide, with a postharvest loss that is huge due to its climacteric behaviour. This study evaluated the softening of Tommy Atkins mangos during the ripening process. Ripening index (RPI) shown a decrease from 9.18 +/- 0.14 to 4.75 +/- 0.47. The enzymatic activity agreed with physicochemical parameters and with the structural and mechanical changes. Three pectin fractions were isolated from the mango cell wall: water soluble (WSP), chelator soluble (CSP) and diluted alkali soluble (DASP) pectin. The Youngs modulus (E) of the primary cell wall was evaluated, it decreased from 1.69 +/- 1.02 to 0.39 +/- 0.16 MPa, which could be attributed to the softening of the fruit. A linear fit correlation between E and RPI was found. X-ray and confocal laser scanning microscopy analysis showed the changes occurred in the mango cell wall structure during maturation. Novelties of current study can be helpful in the use of mango wastes to obtain cellulose.
引用
收藏
页码:313 / 321
页数:9
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