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2013•Science and Technology of Food IndustryRequires access

Research progress in softening mechanism and regulation of fresh-cut fruits and vegetables

Song Xiao-xue

Open publisher page 3 citations

Abstract

The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage,such as tissue softening,decrease in firmness.The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation.These pectinase mainly included polygalacturonase(PG),pectinesterase(PE),β-galactosidase(β-Gal),cellulase(Cx) and lipoxygenase(LOX).This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.

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What this paper is about

The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage,such as tissue softening,decrease in firmness.The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation.These pectinase mainly included polygalacturonase(PG),pectinesterase(PE),β-galactosidase(β-Gal),cellulase(Cx) and lipoxygenase(LOX).This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.

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OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage,such as tissue softening,decrease in firmness.The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation.These pectinase mainly included polygalacturonase(PG),pectinesterase(PE),β-galactosidase(β-Gal),cellulase(Cx) and lipoxygenase(LOX).This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.

Key concepts: Softening, Pectinase, Postharvest, Pectin, Pectinesterase, Cellulase, Food science, Chemistry

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