Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage

Highlights: ► FOS identification and quantification in organic strawberries by HPAEC-PAD. ► Thermodynamical properties of polymer furanose units. ► Enhanced FOS content in strawberries exposed to 20% CO2 treatment. ► Beneficial CO2 treatment restrained the decrease in unfreezable water content. ► Ch...

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Detalhes bibliográficos
Autores: Blanch Rojo, María, Goñi Ramos, Óscar, Sánchez-Ballesta, M. Teresa, Escribano, M. Isabel, Merodio, Carmen
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2012
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/57659
Acesso em linha:http://hdl.handle.net/10261/57659
Access Level:acceso abierto
Palavra-chave:Fructo-oligosaccharides
Polyols
Strawberry
Water status
Microstructure
High CO2
Low temperature
Descrição
Resumo:Highlights: ► FOS identification and quantification in organic strawberries by HPAEC-PAD. ► Thermodynamical properties of polymer furanose units. ► Enhanced FOS content in strawberries exposed to 20% CO2 treatment. ► Beneficial CO2 treatment restrained the decrease in unfreezable water content. ► Changes in water binding characteristics of strawberries with enhanced FOS levels.

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