Abstract
Different chemical components and their locations in strawberry (Fragaria x ananassa) achenes, vascular bundles and cortical cell walls were studied by means of bright-field microscopy using different staining systems and by Fourier transform infrared (FT-IR) microscopy. The structural changes in pretreated strawberry tissues during freezing and thawing were studied by means of physical and chemical analyses as well as by bright-field and FT-IR microscopy, and by confocal laser scanning (CLS) microscopy. In addition, traditional jams made from pretreated frozen strawberries were investigated by means of physical and chemical analyses and by sensory evaluation. Basic microstructural studies showed that all the cell walls were complex and consisted of several components. Lignin was an important component of achenes and vascular tissues, whereas the cortical cell walls contained mainly cellulose, pectin and some protein. Cellulose and pectin were also detectable in the intercellular spaces of cortex, in the vascular tissue and pith. Protein was deposited inside the cortical cells, as well as in the vascular tissue and pith. The microscopical methods used gave comparable results. According to microscopical studies both the pretreatments with calcium chloride (CaCl2) and crystallised sucrose as well with CaCl2 and pectin methyesterase (PME) in a vacuum affected the microstructure of strawberry tissues. These pretreatments especially affected pectin, protein, lignin and structural carbohydrates in the vascular tissue and cortex compared to the untreated reference samples. The use of a vacuum appeared to make the pretreatment solutions absorb more efficiently to the cortex and pith, thus improving the stabilisation particularly of pectin and structural carbohydrates. Firmness of thawed and particularly of jam strawberries pretreated with CaCl2 and PME in a vacuum was higher than that of other pretreated or untreated berries. In all the prefreezing treatments studied, dipping of strawberries into a CaCl2 solution with PME in a vacuum resulted in a significantly different sensory profile than was found in the other jams. The sensory attributes wholeness of the berries (p<0.001), firmness, clarity and evenness of the jam medium (p<0.001), softness of the berries (p<0.001) and faultlessness of odour and flavour (p<0.001) in particular were statistically significantly different among the strawberry jams. Sensory quality was perceived to decrease during 4 months of storage, even though the shapes of the sensory profiles of the studied jams did not change significantly from those evaluated after 2 weeks storage. For achieving high quality jams the pretreatment time should be short (about 5-15 min), the temperature low (below 20 °C), the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%) and the dosage of PME comparatively low (about 50-100 μkat/kg strawberries).
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Claims 20
Claim · model-written summary
Strawberry cell walls were complex and contained multiple components.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Outcome
- cell walls were complex and consisted of several componentse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“all the cell walls were complex and consisted of several components.”
t0“strawberries”
Claim · model-written summary
Lignin was important in achenes and vascular tissues.
- Taxon
- strawberriesFragaria ×ananassat0
- Organ / stage
- achenes and vascular tissuese0
- Outcome
- Lignin was an important componente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lignin was an important component of achenes and vascular tissues”
t0“strawberries”
Claim · model-written summary
Cortical cell walls mainly contained cellulose, pectin, and some protein.
- Taxon
- strawberriesFragaria ×ananassat0
- Organ / stage
- cortical cell wallse0
- Outcome
- cellulose, pectin and some proteine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the cortical cell walls contained mainly cellulose, pectin and some protein.”
t0“strawberries”
Claim · model-written summary
Cellulose and pectin were detected in intercellular cortex spaces, vascular tissue and pith.
- Taxon
- strawberriesFragaria ×ananassat0
- Organ / stage
- intercellular spaces of cortex, in the vascular tissue and pithe0
- Outcome
- Cellulose and pectin were also detectablee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cellulose and pectin were also detectable in the intercellular spaces of cortex, in the vascular tissue and pith.”
t0“strawberries”
Claim · model-written summary
Protein was deposited in cortical cells, vascular tissue and pith.
- Taxon
- strawberriesFragaria ×ananassat0
- Organ / stage
- cortical cells, as well as in the vascular tissue and pithe0
- Outcome
- Protein was depositede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Protein was deposited inside the cortical cells, as well as in the vascular tissue and pith.”
t0“strawberries”
Claim · model-written summary
The microscopy methods gave comparable results.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- comparable resultse0
- Comparator
- microscopical methodse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The microscopical methods used gave comparable results.”
t0“strawberries”
Claim · model-written summary
Calcium chloride and crystallised sucrose pretreatment affected strawberry tissue microstructure.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- calcium chloride (CaCl2) and crystallised sucrosee0
- Outcome
- microstructure of strawberry tissuese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both the pretreatments with calcium chloride (CaCl2) and crystallised sucrose as well with CaCl2 and pectin methyesterase (PME) in a vacuum affected the microstructure of strawberry tissues.”
Claim · model-written summary
Vacuum calcium chloride and PME pretreatment affected strawberry tissue microstructure.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- CaCl2 and pectin methyesterase (PME) in a vacuume0
- Outcome
- microstructure of strawberry tissuese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“both the pretreatments with calcium chloride (CaCl2) and crystallised sucrose as well with CaCl2 and pectin methyesterase (PME) in a vacuum affected the microstructure of strawberry tissues.”
Claim · model-written summary
Pretreatments affected pectin, protein, lignin and structural carbohydrates in vascular tissue and cortex relative to untreated samples.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- These pretreatmentse0
- Outcome
- pectin, protein, lignin and structural carbohydratese0
- Comparator
- untreated reference samplese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These pretreatments especially affected pectin, protein, lignin and structural carbohydrates in the vascular tissue and cortex compared to the untreated reference samples.”
t0“strawberries”
Claim · model-written summary
Vacuum improved absorption of pretreatment solutions into cortex and pith.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- vacuume0
- Outcome
- pretreatment solutions absorbe0
- Direction
- more efficientlye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of a vacuum appeared to make the pretreatment solutions absorb more efficiently to the cortex and pith”
t0“strawberries”
Claim · model-written summary
Vacuum improved stabilization of pectin and structural carbohydrates.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- vacuume0
- Outcome
- stabilisation particularly of pectin and structural carbohydratese0
- Direction
- improvinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The use of a vacuum appeared to make the pretreatment solutions absorb more efficiently to the cortex and pith, thus improving the stabilisation particularly of pectin and structural carbohydrates.”
t0“strawberries”
Claim · model-written summary
Vacuum CaCl2 and PME pretreatment produced firmer thawed and jam strawberries than other treatments or no treatment.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CaCl2 and PME in a vacuume0
- Outcome
- Firmness of thawed and particularly of jam strawberriese0
- Direction
- highere0
- Comparator
- other pretreated or untreated berriese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Firmness of thawed and particularly of jam strawberries pretreated with CaCl2 and PME in a vacuum was higher than that of other pretreated or untreated berries.”
Claim · model-written summary
Vacuum CaCl2 and PME pretreatment yielded a significantly different jam sensory profile.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- CaCl2 solution with PME in a vacuume0
- Outcome
- sensory profilee0
- Comparator
- other jamse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“dipping of strawberries into a CaCl2 solution with PME in a vacuum resulted in a significantly different sensory profile than was found in the other jams.”
Claim · model-written summary
Berry wholeness, firmness, and jam clarity differed significantly among strawberry jams.
- Taxon
- strawberryFragaria ×ananassae0
- Outcome
- wholeness of the berriese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The sensory attributes wholeness of the berries (p<0.001), firmness, clarity and evenness of the jam medium (p<0.001), softness of the berries (p<0.001) and faultlessness of odour and flavour (p<0.001) in particular were statistically significantly different among the strawberry jams.”
Claim · model-written summary
Strawberry jam sensory quality decreased over four months of storage.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- Sensory qualitye0
- Direction
- decreasee0
- Qualifier
- 4 months of storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sensory quality was perceived to decrease during 4 months of storage”
t0“strawberries”
Claim · model-written summary
Jam sensory profile shapes did not change significantly between two weeks and four months of storage.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- shapes of the sensory profilese0
- Direction
- did not changee0
- Comparator
- after 2 weeks storagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the shapes of the sensory profiles of the studied jams did not change significantly from those evaluated after 2 weeks storage.”
t0“strawberries”
Claim · model-written summary
The authors recommend short pretreatment time for high quality jam.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- pretreatment time should be shorte0
- Value
- about 5-15 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“For achieving high quality jams the pretreatment time should be short (about 5-15 min)”
t0“strawberries”
Claim · model-written summary
The authors recommend a low pretreatment temperature for high quality jam.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- temperature lowe0
- Value
- below 20 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the temperature low (below 20 °C)”
t0“strawberries”
Claim · model-written summary
The authors recommend high vacuum and moderate calcium chloride concentration.
- Taxon
- strawberriesFragaria ×ananassat0
- Outcome
- vacuum level highe0
- Value
- pressure less than 10 kPae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the vacuum level high (pressure less than 10 kPa), the CaCl2 concentration moderate (about 1%)”
t0“strawberries”
Claim · model-written summary
The authors recommend comparatively low PME dose.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- dosage of PME comparatively lowe0
- Value
- about 50-100 μkat/kg strawberriese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the dosage of PME comparatively low (about 50-100 μkat/kg strawberries).”
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