Strawberry cell wall polysaccharides : an intervarietal comparison of compositional, physical, and textural properties Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/fx719p901

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  • Maintaining the structural integrity of cell walls largely determines the texture of fruit products during freezing processes. Strawberries undergo major textural changes when frozen, and varietal differences in quality after thawing are not readily predicted from mechanical and sensory testing of the fresh fruit. The objectives of this study were to develop a quantitative sensory texture profile of three strawberry varieties, individually quick frozen (IQF), to determine differences in cell wall composition and structure, and to relate the sensory and compositional profiles to differences in instrumental values of firmness. Intervarietal differences in IQF strawberries of Benton, Totem, and Selva varieties were examined and a summary of major findings follows. Drip-loss measurements, and work-of-compression on thawed berries were correlated to sensory ratings. Puree viscosity was highest in Selva samples, lowest in Bentons and shows potential as a screening test for strawberry cultivars. Firmness of thawed, whole Selva berries was rated 4x and 2x as compared to Bentons and Totems, respectively, via sensory profile evaluation with magnitude estimation scaling. Fractionation of fruit cell walls showed Selva had the highest percentages of acetone-insoluble solids. Total pectin content and absolute weight percentages of uronic acids and neutral sugars did not show major differences. Ratios of: 1) uronic acids to neutral sugars, 2) uronic acids to rhamnose, and 3) neutral sugars to rhamnose followed trends of increasing with varietal firmness in water-soluble polysaccharides (WSP) and decreasing in chelator-soluble polysaccharides (CSP). Ratios of galactose to arabinose decreased with increasing firmness scores in WSP and increased in CSP. Selva had the highest amount of high molecular-weight polymers in water-soluble and chelator-soluble polysaccharides.
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