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Application of sodium silicate retards apple softening by suppressing the activity of enzymes related to cell wall degradation
Author(s) -
Ge Yonghong,
Duan Bin,
Li Canying,
Wei Meilin,
Chen Yanru,
Li Xue,
Tang Qi
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9376
Subject(s) - pectinase , sodium silicate , pectin , softening , cellulase , flesh , chemistry , sodium , cell wall , food science , enzyme , silicate , horticulture , biochemistry , materials science , biology , organic chemistry , composite material
BACKGROUND During the storage of apples, apple softening is one of the main problems. Sodium silicate has been used to enhance disease resistance and maintain quality of fruits. In the present study, apple fruit (cv. Golden delicious) were treated with 100 mmol L –1 sodium silicate for 10 min and stored at 20 °C to investigate its effects on weight loss, flesh firmness, and the activity of cell wall‐degrading enzymes. RESULTS The results indicated that 100 mmol L –1 of sodium silicate treatment delayed the increase of weight loss and decrease of the flesh firmness in apples. Sodium silicate treatment also suppressed the activity of polygalacturonic acid transeliminase and pectin methyltranseliminase, pectin methylgalacturonase, polygalacturonase, cellulase and β‐galactosidase in the fruit. CONCLUSIONS Delaying apple softening by sodium silicate treatment is closely related to the inhibition of the activity of cell wall‐degrading enzymes and weight loss. © 2018 Society of Chemical Industry