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Slight Changes in Fruit Firmness at Harvest Determine the Storage Potential of the ‘Rojo Brillante’ Persimmon Treated with Gibberellic Acid. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Today, the ‘Rojo Brillante’ persimmons undergoing prolonged storage are treated with giberellic acid, which allows the delay of the harvesting to November-December. Although during this period the fruit maintained high commercial firmness, practical experience indicates very different behavior during the posterior cold storage, depending on the harvest moment. To explain what leads to these differences, an in-depth study of the physicochemical and microstructural changes occurring in the fruit during five commercial harvest times from November to December was carried out. During this period, slight variations in firmness occurred, ranging from 48 to 40 N. Nevertheless, the fruit behavior under cold storage was strongly influenced by the harvest date, which was explained by the degradation of cell wall, cell membrane and tonoplast, mainly noted in fruit from the latest harvests. Therefore, the fruit harvested with firmness close to 48 N had a highly structured cell, which maintained firmness during cold storage for up to 90 days. The fruit harvested with 43 N presented a more degraded structure, while the fruit with initial firmness around 40 N underwent major ultrastructure cell wall and membranes modifications, which led to greater firmness loss. Therefore, the fruit firmness at harvest is decisive for its storage potential.
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Muñoz-Almagro N, Vendrell-Calatayud M, Méndez-Albiñana P, Moreno R, Cano MP, Villamiel M. Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante). Carbohydr Polym 2021; 272:118411. [PMID: 34420705 DOI: 10.1016/j.carbpol.2021.118411] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/17/2022]
Abstract
In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mario Vendrell-Calatayud
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; Departamento de Biotecnología y Microbiología de Alimentos, Grupo de Fitoquímica y Funcionalidad de Productos Vegetales, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Pablo Méndez-Albiñana
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - M Pilar Cano
- Departamento de Biotecnología y Microbiología de Alimentos, Grupo de Fitoquímica y Funcionalidad de Productos Vegetales, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mar Villamiel
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Li X, Xu X, Wang L, Regenstein JM. Effect of ohmic heating on physicochemical properties and the key enzymes of water chestnut juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13919] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xuerui Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
- The Institute of Agro‐Products Processing Science and Technology Yunnan Academy of Agricultural Sciences Kunming China
| | - Xiaoyun Xu
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Lufeng Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
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Martínez-Las Heras R, Amigo-Sánchez J, Heredia A, Castelló M, Andrés A. Influence of preharvest treatments to reduce the seasonality of persimmon production on color, texture and antioxidant properties during storage. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1113204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Selected primary and secondary metabolites in fresh persimmon (Diospyros kaki Thunb.): A review of analytical methods and current knowledge of fruit composition and health benefits. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.036] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Del Bubba M, Giordani E, Pippucci L, Cincinelli A, Checchini L, Galvan P. Changes in tannins, ascorbic acid and sugar content in astringent persimmons during on-tree growth and ripening and in response to different postharvest treatments. J Food Compost Anal 2009. [DOI: 10.1016/j.jfca.2009.02.015] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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FORBUS W, PAYNE J, SENTER S. Nondestructive Evaluation of Japanese Persimmon Maturity by Delayed Light Emission. J Food Sci 1991. [DOI: 10.1111/j.1365-2621.1991.tb14622.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Toye JD, Glucina PG, Minamide T. Removal of astringency and storage of ‘Hiratanenashi’ persimmon fruits. ACTA ACUST UNITED AC 1987. [DOI: 10.1080/03015521.1987.10425581] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Macrae EA. Development of chilling injury in New Zealand grown ‘Fuyu’ persimmon during storage. ACTA ACUST UNITED AC 1987. [DOI: 10.1080/03015521.1987.10425579] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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TAIRA S, KUBO Y, SUGIURA A, TOMANA T. Comparative Studies of Postharvest Fruit Quality and Storage Quality in Japanese Persimmon (Diospyros kaki L. cv.^|^lsquo;Hiratanenashi^|^rsquo;) in Relation to Different Methods for Removal of Astringency. ACTA ACUST UNITED AC 1987. [DOI: 10.2503/jjshs.56.215] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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