Cell wall composition and enzyme-related activities in eggplant as affected by hot water, 1-MCP and calcium chloride treatments

Alkan O. N., ÖNDER D., Onder S., Karakurt Y.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, vol.29, no.6, pp.665-679, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 29 Issue: 6
  • Publication Date: 2023
  • Doi Number: 10.1177/10820132221132914
  • Journal Name: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Page Numbers: pp.665-679
  • Keywords: cold storage, fruit softening, hydrolases enzymes, polysaccharides, 1-methylcyclopropene, AVOCADO PERSEA-AMERICANA, LOW-TEMPERATURE STORAGE, 1-METHYLCYCLOPROPENE 1-MCP, POLYGALACTURONASE ACTIVITY, CONTROLLED-ATMOSPHERE, POSTHARVEST QUALITY, TEXTURAL PROPERTY, DEGRADING ENZYMES, HEAT-TREATMENT, COLD-STORAGE
  • Süleyman Demirel University Affiliated: Yes

Abstract

The effects of postharvest applications of hot water (HWT) (45, 50, and 55 degrees C), 1-MCP (1, 5, and 10 mu L L-1), and CaCl2 (1, 2, and 3%) on polygalacturonase (PG), pectin methylesterase (PME), alpha-galactosidase (alpha-Gal), beta-galactosidase (beta-Gal) and beta-1,4-glucanase (beta-1,4-Glu) activities, and the fruit firmness and cell wall composition of eggplant fruit were investigated. The results showed that the decrease in the eggplants firmness was delayed by HWT, 1-MCP, and CaCl2 treatments during storage compared with the control. However, HWTs were less effective than the 1-MCP and CaCl2 treatments. The results show that 1-MCP and CaCl2 treatments inhibited the depolymerization of water (WSP), CDTA (CSP), and sodium carbonate (SSP) soluble polyuronides. The results suggest that 1-MCP (5 and 10 mu L L-1) and CaCl2 (1, 2, and 3%) could prevent eggplant softening by inhibiting hydrolase enzymes and reducing the disintegration of the polysaccharides. In addition, 1-MCP and CaCl2 were more effective than hot water treatment in extending postharvest storage life. There is a significantly high correlation between firmness, polyuronide content and cell wall enzyme activity.