INVESTIGADORES
COSTA Maria Lorenza
artículos
Título:
Effect of heat treatments on cell wall degradation and softening in strawberry fruit
Autor/es:
VICENTE, ARIEL; COSTA, LORENZA; MARTÍNEZ, GUSTAVO; CHAVES, ALICIA; CIVELLO, MARCOS
Revista:
POSTHARVEST BIOLOGY AND TECHNOLOGY
Editorial:
Elsevier - Science
Referencias:
Lugar: Washington, Estados Unidos; Año: 2005 vol. 38 p. 195 - 286
ISSN:
0925-5214
Resumen:
Abstract
Strawberries (75% red color) were harvested and heat-treated at 45 ◦C, 3 h in an air oven. After treatment, fruit were stored
at 20 ◦C for 2 days. Firmness, content of cell wall components and activity of enzymes related to cell wall degradation was
determined in the external and internal fruit zones of control or heat-treated fruit. Therefore, the total content of pectins and
hemicelluloses was measured, along with the water, EDTA and HCl soluble pectin fractions, and the enzyme activity of endo-
1,4--d-glucanase (EGase), -xylosidase (-Xyl), polygalacturonase (PG), -galactosidase (-Gal), and pectin methylesterase
(PME). Heat-treated fruit remained firmer than control fruit in both zones after 1 day of storage at 20 ◦C. After 2 days of storage,
the difference was still observed in the external zone. Heat treatments reduced EGase and -Xyl activity in both zones and
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
the difference was still observed in the external zone. Heat treatments reduced EGase and -Xyl activity in both zones and
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
the difference was still observed in the external zone. Heat treatments reduced EGase and -Xyl activity in both zones and
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
the difference was still observed in the external zone. Heat treatments reduced EGase and -Xyl activity in both zones and
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and -Gal activity was also inhibited by the treatment. Heat-treated fruit maintained
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
higher level of HCl soluble pectins while had lower amount of water-soluble pectins than control fruit. PME activity was
increased by the treatments and heat-treated fruit showed higher amount of EDTA soluble pectins than the control. Results show
that firmness, activity of assayed enzymes and cell wall composition are different in the external and internal zones of strawberry
fruit. Furthermore, the application of heat treatment affected the solubilization of pectins and hemicelluloses.
© 2005 Elsevier B.V. All rights reserved.
delayed hemicellulose degradation. PG and