Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage

Journal of Food Processing and PreservationVolume 45, Issue 9 e15655 ORIGINAL ARTICLE Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post-harvest storage Lan Chen, orcid.org/0000-0003-3736-4636 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Tianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin, China Contribution: Data curation, Methodology, Validation, Writing - original draftSearch for more papers by this authorYanfang Pan, orcid.org/0000-0002-8987-7110 Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academic of Agricultural Sciences, Beijing, China Contribution: Data curation, Methodology, Validation, Writing - original draftSearch for more papers by this authorXiaoyu Jia, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, China Contribution: ​Investigation, MethodologySearch for more papers by this authorXiaodong Wang, orcid.org/0000-0003-4824-8921 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Tianjin Liyuan Jieneng Gas Equipment Co., Ltd., Tianjin, China Contribution: ​Investigation, Writing - review & editingSearch for more papers by this authorJunwei Yuan, orcid.org/0000-0003-4469-254X Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Contribution: Writing - review & editingSearch for more papers by this authorXihong Li, Corresponding Author lixihong606@outlook.com orcid.org/0000-0002-7045-9250 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Correspondence Xihong Li, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China. Email: lixihong606@outlook.com Contribution: Writing - review & editingSearch for more papers by this author Lan Chen, orcid.org/0000-0003-3736-4636 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Tianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin, China Contribution: Data curation, Methodology, Validation, Writing - original draftSearch for more papers by this authorYanfang Pan, orcid.org/0000-0002-8987-7110 Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academic of Agricultural Sciences, Beijing, China Contribution: Data curation, Methodology, Validation, Writing - original draftSearch for more papers by this authorXiaoyu Jia, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin, China Contribution: ​Investigation, MethodologySearch for more papers by this authorXiaodong Wang, orcid.org/0000-0003-4824-8921 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Tianjin Liyuan Jieneng Gas Equipment Co., Ltd., Tianjin, China Contribution: ​Investigation, Writing - review & editingSearch for more papers by this authorJunwei Yuan, orcid.org/0000-0003-4469-254X Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Contribution: Writing - review & editingSearch for more papers by this authorXihong Li, Corresponding Author lixihong606@outlook.com orcid.org/0000-0002-7045-9250 Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China Correspondence Xihong Li, State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China. Email: lixihong606@outlook.com Contribution: Writing - review & editingSearch for more papers by this author First published: 12 May 2021 https://doi.org/10.1111/jfpp.15655 Lan Chen and Yanfang Pan contributed equally to this work. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat Abstract The aim of this study was to evaluate the effect of storage temperature fluctuation (temperature variation cycles about 6 hr) on the firmness and pectin solubilization of "Fuji" and "Golden Delicious" during storage. Results showed that apples in 5 ± 0°C group showed the lowest firmness decreasing level (15.86% for "Fuji", 24.76% for "Golden Delicious") coupled with the minimum ethylene production, and the slowest inter-converting of chelate-soluble pectin and sodium carbonate-soluble pectin to water-soluble pectin compared with that of 5 ± 5°C and 5 ± 1°C. Moreover, the enzymatic activities (PG, PME, β-Gal, α-L-Af) were at the lowest level in 5 ± 0°C temperature fluctuation groups both of "Fuji" and "Golden Delicious". Ultrastructural observations also revealed that constant temperature could restrain the solubilization of pectin and the dissolution of middle lamella. Besides, the impact of 5± 1°C on "Golden Delicious" was more significant relative to "Fuji". In practical applications, the temperature supervision on "Fuji" could be appropriately relaxed compared with "Golden Delicious" during short-term storage. Novelty impact statement Constant storage temperature retarded the firmness decreasing by delaying the solubilization of cell wall pectin and suppressed the activities of cell wall degrading enzymes of "Fuji" and "Golden Delicious" cultivars. Constant storage temperature Constant storage temperature retarded the dissolution of the middle lamella between the cell walls of "Fuji" and "Golden Delicious" cultivars. "Golden Delicious" cultivar was more sensitive to the variation of storage temperature compared with "Fuji" cultivar. Volume45, Issue9September 2021e15655 RelatedInformation