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Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage

AuthorsBlanch Rojo, María ; Goñi Ramos, Óscar ; Sánchez Ballesta, M. Teresa ; Escribano, M. Isabel ; Merodio, Carmen
Issue Date2012
CitationFood Chemistry 134: 912- 919 (2012)
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.
Identifiersdoi: 10.1016/j.foodchem.2012.02.203
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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