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Zhonggao Jiao - One of the best experts on this subject based on the ideXlab platform.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Fusheng Chen, Hongshun Yang, Zhonggao Jiao
    Abstract:

    Abstract Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Hui Liu, Fusheng Chen, Hongshun Yang, Shaojuan Lai, Junrui Tao, Zhonggao Jiao
    Abstract:

    Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1nm for water-soluble pectin, 11.7, 17.6 and 19.5nm for chelate-soluble pectin, and 15.6 and 23.4nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5°C.

Peter Schieberle - One of the best experts on this subject based on the ideXlab platform.

  • characterization of the key aroma compounds in Apricots prunus armeniaca by application of the molecular sensory science concept
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Veronika Greger, Peter Schieberle
    Abstract:

    An aroma extract dilution analysis applied on an aroma distillate prepared from fresh Apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), beta-ionone, (Z)-1,5-octadien-3-one, gamma-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as gamma-undecalactone, gamma-nonalactone, and delta-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of Apricots. Omission experiments indicated that previously unknown constituents of Apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma.

  • characterization of the key aroma compounds in Apricots prunus armeniaca by application of the molecular sensory science concept
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Veronika Greger, Peter Schieberle
    Abstract:

    An aroma extract dilution analysis applied on an aroma distillate prepared from fresh Apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), β-ionone, (Z)-1,5-octadien-3-one, γ-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as γ-undecalactone, γ-nonalactone, and δ-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of Apricots. Omission experiments indicated that previously unknown constituents of Apricots, such as (E,Z)-2,6-nonadienal or ...

Fusheng Chen - One of the best experts on this subject based on the ideXlab platform.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Fusheng Chen, Hongshun Yang, Zhonggao Jiao
    Abstract:

    Abstract Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Hui Liu, Fusheng Chen, Hongshun Yang, Shaojuan Lai, Junrui Tao, Zhonggao Jiao
    Abstract:

    Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1nm for water-soluble pectin, 11.7, 17.6 and 19.5nm for chelate-soluble pectin, and 15.6 and 23.4nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5°C.

Veronika Greger - One of the best experts on this subject based on the ideXlab platform.

  • characterization of the key aroma compounds in Apricots prunus armeniaca by application of the molecular sensory science concept
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Veronika Greger, Peter Schieberle
    Abstract:

    An aroma extract dilution analysis applied on an aroma distillate prepared from fresh Apricots revealed (R)-gamma-decalactone, (E)-beta-damascenone, delta-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), beta-ionone, (Z)-1,5-octadien-3-one, gamma-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as gamma-undecalactone, gamma-nonalactone, and delta-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of Apricots. Omission experiments indicated that previously unknown constituents of Apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma.

  • characterization of the key aroma compounds in Apricots prunus armeniaca by application of the molecular sensory science concept
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Veronika Greger, Peter Schieberle
    Abstract:

    An aroma extract dilution analysis applied on an aroma distillate prepared from fresh Apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), β-ionone, (Z)-1,5-octadien-3-one, γ-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as γ-undecalactone, γ-nonalactone, and δ-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of Apricots. Omission experiments indicated that previously unknown constituents of Apricots, such as (E,Z)-2,6-nonadienal or ...

Hongshun Yang - One of the best experts on this subject based on the ideXlab platform.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Fusheng Chen, Hongshun Yang, Zhonggao Jiao
    Abstract:

    Abstract Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C.

  • effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot prunus armeniaca
    Food Chemistry, 2017
    Co-Authors: Hui Liu, Fusheng Chen, Hongshun Yang, Shaojuan Lai, Junrui Tao, Zhonggao Jiao
    Abstract:

    Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of Apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1nm for water-soluble pectin, 11.7, 17.6 and 19.5nm for chelate-soluble pectin, and 15.6 and 23.4nm for hemicellulose. The results suggest that texture of Apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5°C.