Fruit composition

Since a few years, new activities have been discovered in relation with fruit cell wall architecture, like new pectinases [1] (i.e. rhamnogalacturonase for the apple) new glycosidases [2](i.e. apiosidase for the grape). The improvement of the knowledge of fruit composition, cell wall chemistry, enzymology of endogenous and exogenous enzymes allow to supply the juice producers with preparations more and more purified and specific, blended in optimal combinations. 

It appears from these results than the enzyme spectrum is very different depending of the starting strain of Aspergillus and ratio are very important since enzymes act in synergy. It is necessary to choose the right enzymes preparation in relation with the fruit composition and with the final product people want to obtain. 

Thanks to specialists to help us to better understand fruits composition and to associate biochemical structures to acurate enzyme activities able to answer to technical needs. 

Together with a texture improvement, the penetration of solutes, combined with a dehydration effect, could modify the fruit composition and improve pigment, color, and vitamin retention during frozen storage. 

Definition of taste and aroma character in sensory terms, and assigning this to precise variation in fruit composition, allows experiments with sensory panels to be limited to defining compositional componoits correlated with character changes perceived important by observers. Subsequent experimentation can then be effected by automated chromatography. 

PILANDO, L. s., WROLSTAD, R. E. and HEATHERBELL, D. A. (1985) Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. Journal of Food Science, 50, 1121-1125. 

Determination of red-free G-G has allowed observation, for the first time, of the sharp development in secondary metabolites in Shiraz fruit in the latter stages of soluble solids accumulation. The rate of formation of these important compoimds with degrees Brix, and possibly also the time of maturity at which the development accelerates, are influenced by irrigation as well as by the growing season (25). These characteristics are observable only with this analytical method and no other measure of fruit composition, including colour, leveab these trends. 

Residues of PCDD and PCDF were detected in highest concentration in the fruit composite with the predominent residues being Penta-CDF, (0.28 ug/kg), Hex-CDF (2.0 ug/kg), Hex-CDD (0.45 ug/kg), Hep-CDF (6.6 ug/kg), Hep-CDD (1.2 ug/kg) Octa-CDF (1.2 ug/kg) and Octa CDD (1.2 ug/kg). Residues in milk were the second highest with the predominant congeners being Tetra-CDF, Tetra-CDD, Pe CDF, Hep-CDF, Hep-CDD, Octa-CDF, and Octa CDD all found between 0.01 and 0.1 ug/kg. Root vege tables and the meat/eggs composite were contaminated at lower concentrations. 

Seeram, N., 2008. Berry fruits Compositional elements, biochemical activities, and the impact on their intake on human health, performance, and disease. J. Agric. Food Chem. 56,627-629. 

Small amounts in fruit compositions impart ripeness and full bodied character. Also blends well in tobacco flavours. 

Reynolds, A.G., Wardle, D.A., Zurowski, C., Looney, N.E., 1992. Phenylureas CPPU and thid-iazuron affect yield components, fruit composition, and storage potential of four seedless grape selections. J. Am. Soc. Hort. Sci. 117, 85-89. 

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