Jump to Main Content
Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage
- Zhou, Ran, Li, Yunfei, Yan, Liping, Xie, Jing
- Food chemistry 2011 v.124 no.2 pp. 569-575
- Pyrus pyrifolia, cell membranes, cellulose, coatings, cold storage, edible films, endo-1,4-beta-glucanase, enzyme activity, firmness, hemicellulose, pears, pectinesterase, pectins, permeability, peroxidase, polygalacturonase, sucrose polyester
- To investigate the effects of edible coatings, such as shellac and Semperfresh™ (sucrose-polyester based coating) on the brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua), the changes in the cell-membrane permeability and cell-wall constituents, such as total pectin (TP), Na₂CO₃-soluble pectin (NSP), CDTA-soluble pectin (CSP), water-soluble pectin (WSP), hemicellulose and cellulose were periodically measured, for up to 60days of cold storage (4°C) after harvesting. The activities of peroxidase (POD), pectinesterase (PE), polygalacturonase (PG), and cellulose were also assayed. The data suggested that high POD activity and low activity of cell-wall-degrading enzymes, such as PE, PG, and cellulase in the coated pears were associated with a high integrity of the cell membrane and few changes in the cell-wall constituents, which contributed to high levels of brittleness and firmness in the pears during storage; further, the shellac coating provided a better effect than Semperfresh coating.