Acta Alimentaria
Volume/Issue:
Volume 37: Issue 4
Cell wall metabolism during ripening and storage of nonclimacteric sour cherry (Prunus cerasus l., cv. Kántorjánosi)
Authors:
E. Kovács

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Z. Kristóf Eötvös Loránd University Institute of Plant Anatomy H-1053 Budapest Egyetem tér 1-3 Hungary

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R. Perlaki Budapest University of Technology and Economics Department of Biochemistry and Food Technology H-1111 Budapest Műegyetem rpr. 3 Hungary

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D. Szőllősi Central Food Research Institute Department of Microbiology H-1022 Budapest Herman Ottó út 15 Hungary

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Pages:
415–426
Online Publication Date:
08 Jul 2008
Publication Date:
01 Dec 2008
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.2008.0011
Keywords:
sour cherry; cell wall; β-galactosidase; polygalacturonase; ultrastructure
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Ripeness: The colour of green (ripeness stage I), pit hardening (II), light red (a, b) (III, IV), red (V) and dark red (VI) sour cherry fruits ( Prunus cerasus cv. Kántorjánosi) were characterised by CIELAB L*, a* and b* values. L* and b* decreased as a function of ripeness, a* intensively increased between green (I) and pit hardening (II) stages. The cell wall of green fruit was intact, but the electron dense cytoplasm concentrated along the cell wall and showed a number of degradation signs. The pit hardening stage (II) resulted in more structural break down in the cytoplasm and in the cell wall. Large numbers of plastoglobuli were in the plastids resulting in chloroplast-gerontoplast conformation. The most striking feature of light red fruits is the dissolution of the walls. Middle lamellae almost completely disappeared. In ripe fruits, the wall degradation was even more prominent. The regular structure of the cytoplasm had almost completely disappeared. The total pectin content between pit hardening and light red stages was the highest. The autolysis of pectin increased between pit hardening (II) and light red-a stage (III), then it slowly decreased. The largest activity of β-galactosidase was in the green (I) stage, and then in the pit hardening stage (II) it suddenly decreased. In light red-a/b (III/IV) stages the activity of β-galactosidase again started to increase. The activity of polygalacturonase did not depend on the grade of ripeness. Storage: In the first period of storage, the activity of β-galactosidase and polygalacturonase of sour cherry decreased, then in the second period of storage increased.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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