The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy

doi:10.16420/j.issn.0513-353x.2022-0875

Acta Horticulturae Sinica ›› 2022, Vol. 49 ›› Issue (12): 2641-2658.doi: 10.16420/j.issn.0513-353x.2022-0875

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The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy

HUANG Yijin, HE Jiali, JIANG Lina, CAO Yanhong, QIN Sijun, LÜ Deguo()

Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province，College of Horticulture，Shenyang Agricultural University，Shenyang 110866，China

Received:2022-04-24 Revised:2022-07-07 Online:2022-12-25 Published:2023-01-02
Contact: Lü Deguo E-mail:lvdeguo@syau.edu.cn

Abstract

Abstract:

Crispy loss is an important reason for reducing the fruit quality of horticultural crops and consumers’ desire to purchase. As a comprehensive concept that includes sound conduction，geometric characteristics and fracture characteristics，the fruit crispy is affected by the cell state，the mechanical strength of the cell wall and the turgor pressure. In-depth understanding of fruit crispy，clarifying crispy evaluation methods and the physiological and biochemical changes in the process of crispy change not only provide a theoretical basis for the production of high-quality fruit，but also provide an important guidance for increasing yield and income. This article summarizes the perceptual process and evaluation of fruit crispy，the factors affecting the crispy and the important progress in related physiological and biochemical metabolism.

Key words: fruit, crispy, cell, cell wall, turgor pressure

CLC Number:

HUANG Yijin, HE Jiali, JIANG Lina, CAO Yanhong, QIN Sijun, LÜ Deguo. The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy[J]. Acta Horticulturae Sinica, 2022, 49(12): 2641-2658.

Figures/Tables 3

Fig. 1 A force-time curve of instrumental texture profile analysis P：Fracturability;Z1：Hardness;A3：Adhesiveness;Y1/Y2：Springiness;A2/A1：Cohesiveness;X：the probe returns to the position of the trigger force for the first compression and waits;Z2：the highest force in the second compression process;A4：the negative peak area formed in the recovery stage of the second compression cycle.（Rahman，2005）.

Fig. 2 Homogenization model of fruit tissue and cell a：Fruit cell with cell wall;b：Homogenized cell;c：Cubic tissue packed with spherical cells. Ecw：Cell-wall Young’s modulus;Vcw：Poisson ratio of cell wall;Pin：Water static pressure inside the cell;πin：Osmotic pressure inside the cell;Pout：Water static pressure outside the cell;πout：Osmotic pressure outside the cell;Kcell：Bulk modulus of the cell wall;Gcell：Shear modulus of the cell wall;Kint：Bulk modulus of intercellular material;Gint：Shear modulus of intercellular material.（Liu et al.，2019）.

Fig. 3 Influence of sugar metabolism on turgor pressure of fruit pulp cell AI：Acid invertase;NI：Neutral invertase;SuS：Sucrose synthetase;FRK：Fructokinase;HxK：Hexokinase;SBE：Starch branching enzyme;DBE：Debranching enzyme;SS：Starch synthase;GBSS：Ground bound starch synthase;RBOHs：Respiratory burst oxidase homologs;ADPG：ADP-glucose;APX：Aseorbateperoxidase;AsA：Reductive-form ascorbic acid;SOD：Superoxide dismutase.

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The Physiological and Biochemical Research Progress for the Changes of Fruit Crispy

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