Quality Attributes and Microstructure of Cell Walls in ‘Suli’ Plum Fruit (<i>Prunus salicina</i> Lindl.) during Softening

• DOI: 10.3136/fstr.26.281
• Publication Date: 2020-05-30T22:08:13Z
• Authors: Yangyang Geng; Yanxiong Zhang; Yana Liu; Bokai Hu; Jihui Wang; Jiali He; Mei Liang
• Keywords: Prunus salicina; Pectin; Titratable acid

The quality attributes and cell wall materials of ‘Suli’ plums stored at 4 °C 25 with 80%–90% relative humidity were investigated. Rapid changes in firmness, soluble solids content (SSC), titratable acidity (TA), decay rate evaluated. These suppressed the °C. Modification walls was investigated by Fourier transform infrared (FTIR) spectroscopy atomic force microscopy (AFM). FTIR AFM indicated that low temperature significantly maintained integrity, as well conversion protopectin degradation pectin during storage. results confirmed microstructures composition closely related to which is considered main index fruit softening.