Slow softening of Kanzi apples (Malusdomestica L.) is associated with preservation of pectin integrity in middle lamella

• Main Authors: Gwanpua, Sunny George, Bert E. VerlindenauthorFlanders Centre of Postharvest Technology, W. de Croylaan 42, B-3001 Leuven, Belgium, Maarten L.A.T.M. HertogauthorKU Leuven, Division MeBioS, Department of Biosystems (BIOSYST), W. de Croylaan 42, bus 2428, B-3001 Leuven, Belgium, Bart M. NicolaiauthorKU Leuven, Division MeBioS, Department of Biosystems (BIOSYST), W. de Croylaan 42, bus 2428, B-3001 Leuven, BelgiumFlanders Centre of Postharvest Technology, W. de Croylaan 42, B-3001 Leuven, Belgium, Marc HendrickxauthorKU Leuven, Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (MS), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium, Annemie GeeraerdauthorKU Leuven, Division MeBioS, Department of Biosystems (BIOSYST), W. de Croylaan 42, bus 2428, B-3001 Leuven, Belgium
• Format: Journal Article
• Language: English
• Published: 2015
• Subjects: apples; beta-galactosidase; Cell wall pectin; cultivars; Depolymerisation; depolymerization; Ethylene; ethylene production; firmness; Malus domestica; pectins; ripening; Softening; solubilization; Tissue failure