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  • 1 Central Food Research Institute Department of Microbiology H-1022 Budapest Herman Ottó út 15 Hungary
  • | 2 Eötvös Loránd University Institute of Plant Anatomy H-1053 Budapest Egyetem tér 1-3 Hungary
  • | 3 Budapest University of Technology and Economics Department of Biochemistry and Food Technology H-1111 Budapest Műegyetem rpr. 3 Hungary
  • | 4 Corvinus University of Budapest, Faculty of Food Science Department of the Postharvest Science and Technology H-1118 Budapest Ménesi út 45 F. Hungary
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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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Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

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       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

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2020
 
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522
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Acta Alimentaria
Language English
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1972
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2021 Volume 50
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Founder Magyar Tudományos Akadémia
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