The Experts below are selected from a list of 210 Experts worldwide ranked by ideXlab platform
Bart Nicolai - One of the best experts on this subject based on the ideXlab platform.
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slow softening of kanzi apples malus domestica l is associated with preservation of pectin integrity in Middle Lamella
Food Chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in Middle Lamella.
Food chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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A mathematical model for the development of mealiness in apples
Postharvest Biology and Technology, 2002Co-Authors: V. De Smedt, Bert Verlinden, Pilar Barreiro, Els A. Veraverbeke, J. De Baerdemaeker, Bart NicolaiAbstract:Mealiness in apples (Malus domestica Borkh.) is an internal quality defect which is characterised by a dry and crumbly texture. It is related to the relative strength of the cell wall and the Middle Lamella. A mathematical model has been built to relate changes in the texture attributes juiciness, tensile strength and hardness, which are associated with mealiness, to the development of the turgor pressure of the tissue and the degree of hydrolysis of the Middle Lamella. The latter, in turn, are described in terms of properties which are meaningful from the physiological point of view, such as starch content, soluble solids content, non-hydrolysed and hydrolysed Middle Lamella, water in the symplast, and water in the apoplast. Biochemical reactions as well as water transfer processes are incorporated in the model. The parameter values of the model are estimated using experimental data from a storage experiment. The model fits the three texture characteristics adequately. The correlation coefficients between the parameters were below 0.96, which indicates that the model does not overfit the data.
Annemie Geeraerd - One of the best experts on this subject based on the ideXlab platform.
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slow softening of kanzi apples malus domestica l is associated with preservation of pectin integrity in Middle Lamella
Food Chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in Middle Lamella.
Food chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
Adya P. Singh - One of the best experts on this subject based on the ideXlab platform.
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Lignin masks the presence of fibrillar network structure in the cell corner Middle Lamella (CCML)
Holzforschung, 2015Co-Authors: Yoon Soo Kim, Kwang Ho Lee, Jong Sik Kim, Adya P. SinghAbstract:Abstract The presence of fibrillar structures (FS) in the cell corner Middle Lamella (CCML) regions was demonstrated in several species of plants. The FS in the CCML of bass wood, oak wood, and bamboo became clearly visible after removal of lignin by wood decay fungi. The occurrence of FS in the CCML was also confirmed by examining early stages of cell wall formation in silver poplar, Japanese red pine, Arabidopsis and alfalfa. The fibrillar texture became increasingly less defined with the onset of lignification as the interfibrillar spaces were masked by lignin polymers and the fibrillar network became embedded within the lignin matrix. The FS stained positively with PATAg and ruthenium red, which is interpreted to be an indicator of the presence of structural polysaccharides (non-cellulosics and pectins). Our work demonstrated that fibrillar network is a characteristic feature of CCML of plant cell walls that is clearly visible prior to lignification of this cell wall region, but becomes invisible after the deposition of lignin.
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Variability in the Distribution of Middle Lamella Lignin in Secondary Vascular Tissues of Kenaf Stems
IAWA Journal, 2014Co-Authors: Kwang Ho Lee, Hyeun Jong Bae, Byung-dae Park, Adya P. SinghAbstract:Lignin in the Middle Lamella of the secondary xylem of angiosperms appears to be inhomogeneously distributed, based on studies where the focus is on a close examinantion of the Middle Lamella region of fibre cell walls by transmission electron microscopy (TEM). This is in contrast to the secondary xylem of gymnosperms which often display a more uniform distribution of lignin in the Middle Lamella of secondary xylem elements. The aim of our study was to undertake TEM examination of kenaf (Hibiscus cannabinus L.), an angiosperm plant mainly cultivated for its high quality secondary phloem fibres, to investigate lignin distribution in the Middle Lamella of secondary vascular tissues, including secondary phloem fibres. The Middle Lamella displayed considerable heterogeneity in the distribution of lignin in all lignified secondary vascular tissues, including xylem and phloem fibres, vessels and axial xylem parenchyma cells. The results provided evidence of lignin inhomogeneity in the secondary phloem fibres as well as in other lignified elements of kenaf vascular tissues, extending previous observations which were confined only to fibre cells.
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Ultrastructural characteristics of cell wall disintegration of Pinus spp. in the windows of an old Buddhist temple exposed to natural weathering
International Biodeterioration & Biodegradation, 2008Co-Authors: Jong Sik Kim, Adya P. Singh, Gerald Koch, Yoon Soo KimAbstract:Abstract An ultrastructural study was conducted to examine the disintegration pattern of cell wall layers during natural weathering. Pine wood samples from the wooden windows in an old Buddhist temple in the Republic of Korea were investigated by transmission electron microscopy (TEM) and ultraviolet (UV) microscopy. The first disintegration during the weathering process occurred in the cell corner Middle Lamella and extended to the compound Middle Lamella. Dissolution of warts and loosening of the S3 layer occurred almost simultaneously with the degradation of the Middle Lamella. After degradation and separation of the S3 layer from the S2 layer, defibrillation appeared in the S1 layer. The S2 layer was the most resistant against weathering. However, the S2 layer was also defibrillated at the later stage of weathering. Defibrillation in the S2 layer at the last stage of weathering suggested that lignin was degraded first, followed by hemicellulose and cellulose. UV microscopic work showed that lignin in tracheids was linearly decreased from the surface to the inner parts of the cells. TEM and UV microscopy exhibited that lignin in the Middle Lamella was much more susceptible to weathering than that in the secondary wall, thus suggesting the chemistry of lignin in the Middle Lamella to be different from that in the secondary walls.
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the pattern of distribution of pectin peroxidase and lignin in the Middle Lamella of secondary xylem fibres in alfalfa medicago sativa
Annals of Botany, 2005Co-Authors: Adya P. Singh, K H Lee, Y S KimAbstract:� Backgrounds and Aims Information on the micro-distribution of lignin within the Middle Lamella is only just beginning to emerge. This paper provides evidence of marked heterogeneity in the micro-distribution of lignin, pectin, peroxidase and hydrogen peroxide in the Middle Lamella of alfalfa (Medicago sativa). � Methods Specimens from alfalfa stems were collected and processed for transmission electron microscopy. The Middle Lamella architecture was examined prior to and during lignification, using transmission electron microscopy in combination with pectin- and lignin-specific staining. In addition, immuno-gold labelling of peroxidase and cytochemical localization of hydrogen peroxide (H2O2) were undertaken. � Key Results Lignin showed inhomogeneity in its distribution in the Middle Lamella. It was found that the distribution of pectin was irregular and corresponded to the pattern of deposited lignin. Additionally, a similarity in the pattern of the deposited lignin to the pattern of distribution of peroxidase and H2O2 was also observed. � Conclusions Irregular distribution of pectin in the Middle Lamella may be related to subsequent inhomegeneity in lignin in this region.
Bert Verlinden - One of the best experts on this subject based on the ideXlab platform.
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slow softening of kanzi apples malus domestica l is associated with preservation of pectin integrity in Middle Lamella
Food Chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in Middle Lamella.
Food chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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A mathematical model for the development of mealiness in apples
Postharvest Biology and Technology, 2002Co-Authors: V. De Smedt, Bert Verlinden, Pilar Barreiro, Els A. Veraverbeke, J. De Baerdemaeker, Bart NicolaiAbstract:Mealiness in apples (Malus domestica Borkh.) is an internal quality defect which is characterised by a dry and crumbly texture. It is related to the relative strength of the cell wall and the Middle Lamella. A mathematical model has been built to relate changes in the texture attributes juiciness, tensile strength and hardness, which are associated with mealiness, to the development of the turgor pressure of the tissue and the degree of hydrolysis of the Middle Lamella. The latter, in turn, are described in terms of properties which are meaningful from the physiological point of view, such as starch content, soluble solids content, non-hydrolysed and hydrolysed Middle Lamella, water in the symplast, and water in the apoplast. Biochemical reactions as well as water transfer processes are incorporated in the model. The parameter values of the model are estimated using experimental data from a storage experiment. The model fits the three texture characteristics adequately. The correlation coefficients between the parameters were below 0.96, which indicates that the model does not overfit the data.
Sunny George Gwanpua - One of the best experts on this subject based on the ideXlab platform.
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slow softening of kanzi apples malus domestica l is associated with preservation of pectin integrity in Middle Lamella
Food Chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.
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Slow softening of Kanzi apples (Malus×domestica L.) is associated with preservation of pectin integrity in Middle Lamella.
Food chemistry, 2016Co-Authors: Sunny George Gwanpua, Bert Verlinden, Maarten Hertog, Bart Nicolai, Marc Hendrickx, Annemie GeeraerdAbstract:Kanzi is a recently developed apple cultivar that has an extremely low ethylene production, and maintains its crispiness during ripening. To identify key determinants of the slow softening behaviour of Kanzi apples, a comparative analysis of pectin biochemistry and tissue fracture pattern during different ripening stages of Kanzi apples was performed against Golden Delicious, a rapid softening cultivar. While substantial pectin depolymerisation and solubilisation was observed during softening in Golden Delicious apples, no depolymerisation or increased solubilisation was observed in Kanzi apples. Moreover, tissue failure during ripening was mainly by cell breakage in Kanzi apples and, in contrast, by cell separation in Golden Delicious apples. Kanzi apples had lower activity of beta-galactosidase, with no decline in the extent of branching of the pectin chain. A sudden decrease in firmness observed during senescence in Kanzi apples was not due to Middle Lamella dissolution, as tissue failure still occurred by cell breakage.