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dc.contributor.authorBlanch Rojo, María-
dc.contributor.authorGoñi Ramos, Óscar-
dc.contributor.authorSánchez Ballesta, M. Teresa-
dc.contributor.authorEscribano, M. Isabel-
dc.contributor.authorMerodio, Carmen-
dc.date.accessioned2012-10-09T14:26:52Z-
dc.date.available2012-10-09T14:26:52Z-
dc.date.issued2012-
dc.identifierdoi: 10.1016/j.foodchem.2012.02.203-
dc.identifierissn: 0308-8146-
dc.identifier.citationFood Chemistry 134: 912- 919 (2012)-
dc.identifier.urihttp://hdl.handle.net/10261/57659-
dc.description.abstractWater status and analyses of free sugars, sugar-alcohols and fructo-oligosaccharides (FOS) were carried out in Fragaria x vesca treated with different high CO 2 concentrations applied to minimise damage caused by storage at 0°C. The thermodynamic parameters such as the amount of unfrozen water (U w), T g, Tg′, and peak position of the O-H stretching vibration were determined in various saccharides including FOS (1-kestose, nystose and kestopentaose) by infrared spectroscopy studies and differential scanning calorimetry. Beneficial high CO 2 treatment (20%) avoided the reduction of unfreezable water fraction and increased endogenous FOS levels, in contrast to that observed in air-stored and in those exposed to higher CO 2 levels (40%). The direct FOS-water interaction, possibly within the hydrogen-bond network of cellular structures, could explain the maintenance of water status, cell integrity and the low water leakage levels in 20% CO 2-treated fruit at values similar to those found in freshly harvested fruit. © 2012 Elsevier Ltd. All rights reserved.-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.titleCharacterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage-
dc.typeartículo-
dc.identifier.doi10.1016/j.foodchem.2012.02.203-
dc.date.updated2012-10-09T14:26:52Z-
dc.description.versionPeer Reviewed-
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