Changes of pectin structure and microbial community composition in strawberry fruit (Fragaria × ananassa Duch.) during cold storage.

Autor: Cybulska J; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland. Electronic address: j.cybulska@ipan.lublin.pl., Drobek M; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland., Panek J; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland., Cruz-Rubio JM; University of Vienna, Department of Pharmaceutical Technology and Biopharmaceutics, Althanstrasse 14 A-1090, Vienna, Austria., Kurzyna-Szklarek M; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland., Zdunek A; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland., Frąc M; Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Jul 01; Vol. 381, pp. 132151. Date of Electronic Publication: 2022 Jan 15.
DOI: 10.1016/j.foodchem.2022.132151
Abstrakt: Strawberry is very perishable fruit with rapid postharvest loss of quality and high susceptibility to microbial infections. In this work we study pectin modifications and microbiota and mycobiota composition in strawberry in conventional and organic cultivation systems. The enzymatic activity during postharvest storage of both types of strawberry was divided at the fifth day of storage into two phases: postharvest changes and rotting. Pectin molecules extracted from organic strawberries were longer and more branched compared to the conventional strawberries; however a more noticeable reorganization of molecular structure occurred. The sequential action of the pectinolytic enzymes had a direct effect on the molecular structure of pectin fractions. The observed changes in pectin structure relate to the synergistic activity of pectinolytic enzymes and some microorganisms. The organic system was characterized by a greater number and variety of bacteria and fungi during storage as compared to the conventional system.
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Databáze: MEDLINE
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