Inhibitory Effects of CaCl<sub>2</sub> and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage
2021
Ran Yan | Cong Han | Maorun Fu | Wenxiao Jiao | Weihao Wang
Quality of raspberry fruit experiences a rapid decline after harvest due to its vulnerable texture and high moisture content. Application of calcium chloride (CaCl<sub>2</sub>) combined with pectin methylesterase (PME) is efficient in delaying fruit softening. In this study, the effects of exogenous CaCl<sub>2</sub> alone or in combination with PME on the structure of the cell wall, the molecular properties of pectin, and the amount of free water of raspberry during postharvest storage were investigated. The results showed that CaCl<sub>2</sub> combined with PME treatment could maintain fruit firmness and inhibit weight loss. The treatment of CaCl<sub>2</sub>+PME maintained the cell wall structure via sustaining middle lamella integrity and reducing the activities of cell wall-degrading enzymes, such as polygalacturonase, pectin methylesterase, β-galactosidase, α-L-arabinofuranosidase, and β-xylosidase. In addition, CaCl<sub>2</sub>+PME treatment could effectively increase the content of chelate-soluble pectin (CSP) and develop a cross-linked structure between Ca<sup>2+</sup> and CSP. Moreover, CaCl<sub>2</sub>+PME treatment was of benefit in maintaining free water content. CaCl<sub>2</sub> in combination with PME treatment could be a promising method for inhibiting softening and maintaining the quality of postharvest raspberry during cold storage.
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