Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality

Authors

  • Khem Bahadur Adhikari Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center
  • Ilan Shomer Department of Agroecology, Aarhus University

DOI:

https://doi.org/10.3126/jfstn.v7i0.10564

Keywords:

Cell wall, Protein, Intercellular adhesion, Date fruit

Abstract

Fruit textural quality is becoming a major quality parameter for export, postharvest preservation, handling and processing. The main determinant of textural quality is intercellular adhesion (ICA) as attributed by the cell wall (CW) and its components. The importance of CW protein in ICA strengthening was exemplified in Medjoul date (Phoenix dactylifera L.) fruit, as a model. Fruit mesocarp sensitively responded to culture environment which was assayed in vitro at pH 3.5(< pKa) and pH 6.5(> pKa) in presence of organic acid molecules. The max penetration force, as a measure of ICA strength, of pH 3.5 (< pKa) incubated mesocarp (~10.5 N) was signi cantly higher than that of pH 6.5 (> pKa) incubated fruits (~2 N). The protein bands at ~29 kDa, ~75 kDa, ~32 kDa and 87 kDa were exclusively or prominently found in ICA strengthened fruits (pH 3.5< pKa) compared to texturally injured fruits (pH 6.5 > pKa).

DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10564

J. Food Sci. Technol. Nepal, Vol. 7 (31-35), 2012

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Published

2014-06-07

How to Cite

Adhikari, K. B., & Shomer, I. (2014). Proteins Play Important Role in Intercellular Adhesion Affecting on Fruit Textural Quality. Journal of Food Science and Technology Nepal, 7, 31–35. https://doi.org/10.3126/jfstn.v7i0.10564

Issue

Section

Research Papers