Fruits texture changes

Irradiation has a serious effect on softening and texture changes of many fruits. The level required for disease control in grapes is too high to avoid extreme softening of the tissues. Therefore, irradiation does not appear possible for grapes. 

Bartley, I.M. and Knee, M. 1982. The chemistry of textural changes in fruit during storage, Food Chem., 9 47-58. 

These studies demonstrate the diverse nature of the role of pectins in the texture changes of ripening tomato fruit. The inverse relationship between EDG activity and the extent of softening in gel and pericarp emphasize that EDG does not play a major role in the early, dramatic period of gel formation. The marked losses in pectin neutral sugars, including xylose, occurred simultaneously with initial gel formation although the mechanism and function of these losses in this tissue remain unknown. 

On this work the main changes that take place on three pectic fractions, water, imidazoIe/HCl and carbonate soluble polysaccharides, of olive cell wall are described and related with modifications of the fruit s texture. 

Lasztity, R., Sebok, A., Major, J. (1992). Textural properties of fruits and vegetables and their changes during freezing and storage at low temperature. Per. Pol. Chem. Eng., 36, 25-238. 

Strawberries appear to be most promising for commercial radiation. There is little change in texture, flavor, color, and odor after a 200-krad dose, and the treated fruits have stood up well in test shipments. Berries are produced in large quantities in concentrated areas for several months. 

The processing of fruits and vegetables cause changes in pectic substances. Changes in texture of fruits and vegetables during... 

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