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Cherry fruit pericarp with the 3 zones of cytohistological interesting: exocarp, middle mesocarp and deep mesocarp.
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Texture is a primary quality attribute of brined sweet cherries (Prunus avium L.) and its preservation is a major objective for candying industry. In order to identify the harvest factors influencing textural changes during long period brine storage, different itineraries were applied: harvest at two different maturity stages, treatment or not with...
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... analyses were performed using tissue samples excised from median part of fruits going from exocarp to endocarp (Fig. 2). Immediately after excision all specimens were immersed in fixative solution consisting of 10% Acetic acid 10% Formalin and 80% Ethanol. To promote good penetration of the fixative product samples were subjected to vacuum for 20 min. After 48 h fixation at room temperature, the specimens were rinsed in distilled water and stored in 70% ...
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... brine storage led to texture equalization. Ethephon is known to have different consequences on texture depending on plant species; it decreases firmness in both kiwifruit and muskmelon (Yamaguchi, Hughes, Tyler, Johnson, & May, 1977 Version définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT -Food Science and Technology (2017), Vol. 75, p. 243-250, DOI: 10.1016/j.lwt.2016.08.059 Journal homepage : www.elsevier.com/locate/lwt Lower, 1972) or induces a better ripening of fruits with uniform colour, pleasant flavour, desirable firmness and acceptable sensory quality in guava (Mahajan, Gagandeep, & Dhatt, ...
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... of calcium cross-links between pectin molecules in the cell wall (Van Buren, 1979). Garcia, Brenes, and Garrido (1994) reported that the monovalent sodium ions Na þ does not show any action on firmness while calcium Ca 2þ improves Version définitive du manuscrit publiée dans / Final version of the manuscript published in : LWT -Food Science and Technology (2017), Vol. 75, p. 243-250, DOI: 10.1016/j.lwt.2016.08.059 Journal homepage : www.elsevier.com/locate/lwt firmness and use of both can lead to competition between them in the cross-linked de-esterified pectin thereby weakening the pectincalcium-based ...
Citations
... Sweet cherries are composed of an edible and thin protective red, maroon, or purplishblack skin (exocarp), an edible red and sometimes white succulent flesh (mesocarp) and an inedible seed (endocarp) [45,46]. Most of sweet cherries are produced to be consumed as fresh fruits, but since they are seasonal fruits, they are not available year-round in the supermarket, and are usually frozen, brined, canned, dried, and processed into jams or juices [51]. Like the previous cases analyzed in this review, the processing of cherries produces by-products. ...
The United Nations 2030 Agenda for Sustainable Development has created more pressure on countries and society at large for the development of alternative solutions for synthetic and fossil fuel derived products, thus mitigating climate change and environmental hazards. Food wastes and microalgae have been studied for decades as potential sources of several compounds that could be employed in various fields of application from pharmaceutical to textile and packaging. Although multiple research efforts have been put towards extracting rich compounds (i.e., phenolic compounds, tocopherols, and tocotrienols) from these sources, they still remain overlooked as two major sources of bioactive compounds and pigments, mainly due to inefficient extraction processes. Hence, there is a growing need for the development of optimized extraction methods while employing non-organic solvent options following the main principles of green chemistry. This review will focus on delivering a clear and deep analysis on the existing procedures for obtaining bioactive compounds and pigments from food wastes derived from the most consumed and produced fruit crops in the world such as apples, oranges, cherries, almonds, and mangoes, and microalgal biomass, while giving light to the existing drawbacks in need to be solved in order to take full advantage of the rich properties present in these two major biorefinery sources.
... Sample preparation was made as previously described [26]. Samples were sectioned by a microtome (Supercut 2065, Reichert-Jung, Leica Microsystems, Berlin, Germany) and mounted on glass microscope slides as previously described [27]. Slides containing sections were dehydrated (at 35 • C, overnight in an oven),stained for 5 min in 0.05% TBO, and examined using a light microscope (Leica DM 2000, Leica Microsystems, Berlin, Germany) equipped with a digital camera (DFC 300 FX, Leica Microsystems, Berlin, Germany) for image capture. ...
We investigated the impact of ultrasound at 20 kHz on olive leaves to understand how acoustic cavitation could increase polyphenol extraction. Application of ultrasound to whole leaf from 5 to 60 min enabled us to increase extraction from 6.96 to 48.75 µg eq. oleuropein/mL of extract. These results were correlated with Environmental Scanning Electron Microscopy, allowing for leaf surface observation and optical microscopy of treated leaf cross sections to understand histochemical modifications. Our observations suggest that the effectiveness of ultrasound applied to extraction is highly dependent on plant structure and on how this material will react when subjected to acoustic cavitation. Ultrasound seems to impact the leaves by two mechanisms: cuticle erosion, and fragmentation of olive leaf surface protrusions (hairs), which are both polyphenol-rich structures.
... Similar results were observed by Romero-Gil et al. [23] stating that the instrumental textural values of brined olives declined from 7 to 3.5 kN during storage. However, there is a report stating that cherries brined in CaCl 2 showed improved textural integrity during storage [24]. In contrast to this Emily, Suzzane and Jason [25] reported that cucumbers brined in CaCl 2 in the absence of NaCl showed textural defects and loss in firmness. ...
... There exists a positive correlation between the PME activity units and fruit firmness for both the fruits studied as represented in Table 2b having a coefficient of correlation value of r = + 0.79 for brined amla and r = + 0.99 for brined lemon. Reports state that de-esterification of pectin due to the action of PME enzyme can result in the formation of intermolecular links between pectin molecule and Ca 2+ ions in the presence of calcium salts resulting in improved textural integrity in brined cherries [24]. However in this study, as the calcium salts were not present in the brine solution, induction of firming effect as a result of PME enzyme action was not possible in the brined fruits. ...
Softening of fruits during brining is one of the problems a pickle industry has confronted due to pectinolytic enzymes. Endogenous pectin degrading enzymes and their inhibitors present in these fruits have an impact on the texture attributes of the brined fruits during storage. In this study for the first time, the diffusion of these enzymes and their inhibitors into the brine from the brined fruits and their impact on the brined fruit texture was investigated. Pectin methylesterase (PME) units in brined fruits, in brine and a total in fruit + brine declined during storage with 91.18% and 88.15% decrease in brined amla and lemon respectively whereas polygalacturonase (PG) units significantly increased in brined fruit, in brine and total in fruit + brine during storage with 75.86% and 62.34% increase in brined amla and lemon fruits respectively by 60th day of storage. Pectin methylesterase inhibitor (PMEI) units in brined fruits significantly decreased by 55.24% and 36.22% in brined amla and lemon respectively whereas it increased in its brine and the total in fruit + brine remained constant during storage. Polygalacturonase inhibitor proteins (PGIP) units in brined lemon fruits significantly decreased by 56.06% whereas it increased in its brine and total in lemon fruit + brine remained constant during storage. The results suggest that the progressive softening of both fruits in brined conditions during storage can be majorly attributed to the action of increasing endogenous PG activity and in lemons due to decreasing levels of PGIP during storage.
... The sweet cherry is considered a non-climacteric fruit, and the mechanisms that regulate its ripening are still partially unknown. Some authors have hypothesized that the softening of sweet cherries is not dependent on pectin depolymerization but on a different interaction between the polymers in the wall during the ripening stage (Wahib et al. 2017). Vavoura et al. (2015) observed a lower decrease in the fruit firmness of 'Ferrovia' than 'Lapins' due to differences in enzymatic activities (primarily glucosidase, galactosidase and fructosidase) of enzymes that are involved in the gradual solubilization of pectins (without depolymerisation) present in the middle lamella between adjacent cell walls (Gerardi et al. 2012). ...
Sweet cherries are important fruits for human health, but their consumption is quite limited because of their seasonality and short shelf life. Consequently, these fruits are often subjected to technological treatments, but as a result, their consumption may involve significant intake of sugar and calories that tend to enhance many metabolic diseases. Agricultural science has characterized the different cultivars of fresh sweet cherries, but less literature is available about the suitability of different cultivars for industrial applications. The aim of this research was to design a model system to create an innovative bakery product with minimally processed fruits. Moreover, an evaluation of the suitability of two sweet cherry cultivars was performed to determine how to use these cultivars in an innovative bakery product and the effects on their shelf life. The results showed that the ‘Ferrovia’ cultivar is more suitable for use as a bakery product filling than ‘Lapins’ sweet cherries. During 75 days of storage at room temperature, ‘Lapins’ sweet cherries had aw and moisture values lower than those of ‘Ferrovia’. Moreover, samples filled with ‘Lapins’ sweet cherries were harder than samples filled with ‘Ferrovia’ cherries. The technological processing of the sweet cherries caused a loss in antioxidant capacity that was more pronounced for ‘Lapins’ than ‘Ferrovia’ cherries (from 13.63 to 0.67 TEAC µmol g⁻¹ DW and 11.37–2.70 TEAC µmol g⁻¹ DW, respectively). This research highlights the importance of the cultivar for fresh consumption and processing of sweet cherry fruits, and the results show that if both cultivars are equally ripe, the cherry cultivar that retains a higher flesh firmness is more preferable for use.
