Science News

Application of sodium silicate retards the apples softening by suppressing the activity of enzymes related to cell wall degradation.

A new interesting article has been published in J Sci Food Agric. 2018 Sep 25. doi: 10.1002/jsfa.9376. and titled:

Application of sodium silicate retards the apples softening by suppressing the activity of enzymes related to cell wall degradation.

Authors of this article are:
Ge Y Bin D Li C Wei M Chen Y Li X Qi T.

A summary of the article is shown below:
BACKGROUND: Apple softening is one of the main problems during storage. Sodium silicate has used to enhance disease resistance and maintain quality of fruits. In the present study, apple fruit (cv. Golden delicious) were treated with 100 mM sodium silicate for 10 min and storage at 20 o C to investigate its effects on weight loss, flesh firmness, and the activity of cell wall-degrading enzymes.RESULTS: The results indicated that 100 mM sodium silicate treatment delayed the increase of weight loss and decrease of the flesh firmness in apple fruit. Sodium silicate treatment also suppressed the activity of polygalacturonic acid transeliminase and pectin methyltranseliminase, pectin methylgalacturonase, polygalacturonase, cellulase and β-galactosidase in the fruit.CONCLUSIONS: The delaying apples softening by sodium silicate treatment is closely related to the inhibition of the activity of cell wall-degrading enzymes and weight loss. This article is protected by copyright. All rights reserved.This article is protected by copyright. All rights reserved.

Check out the article’s website on Pubmed for more information:



This article is a good source of information and a good way to become familiar with topics such as: Malus domestica;cellulase;pectate lyase;polygalacturonase;sodium silicate.

Categories: Science News