Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/55421
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Type: Journal article
Title: Physico-chemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of two Chinese cherry cultivars at two ripening stages.
Author: Zhang, L.
Chen, F.
An, H.
Yang, H.
Sun, X.
Guo, X.
Li, L.
Citation: Journal of Food Science, 2008; 73(6):N17-N22
Publisher: Inst Food Technologists
Issue Date: 2008
ISSN: 0022-1147
1750-3841
Statement of
Responsibility: 
Lifen Zhang, Fusheng Chen, Hongjie An, Hongshun Yang, Xiaoyang Sun, Xingfeng Guo, and Lite Li
Abstract: Firmness and physicochemical properties of 2 Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar "Caode" and crisp cultivar "Bende") at unripe and ripe stages were investigated, and the qualitative and quantitative information about sodium carbonate-soluble pectin (SSP) nanostructures was determined by atomic force microscopy (AFM). The lengths and widths of the cherry SSPs are very regular: almost all of the widths and lengths of SSP single molecules are composed of several basic units. The widths of the SSP chains are 37, 47, 55, and 61 nm, and the lengths are 123, 202, and 380 nm in both cultivars. The results show that the firmer cherry groups (crisp fruit) contain more percentages of wide and short SSP chains than soft fruit, and the unripe groups contain more percentages of wide and long SSP chains than corresponding ripe groups. They indicate that those nanostructural characteristics of SSP are closely related with firmness of the Chinese cherries in each cultivar.
Keywords: AFM
cherry
firmness
nanostructure
pectin
ripening
DOI: 10.1111/j.1750-3841.2008.00799.x
Appears in Collections:Aurora harvest
Earth and Environmental Sciences publications

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