The storage modulus and firmness of gels were both affected by conditions used to prepare protein polymers.
Two QTLs for fruit firmness after storage and loss of firmness during storage were detected on LG10 when using MQM analysis.
This is supported by molecular studies showing that at the gene expression level, there is a tight correlation between the cell wall gene PG1 and loss of firmness during storage and when PG1 is suppressed, apples remain firmer for longer in storage.
CSB possesses much high moisture content, around 39 44 and 42 47% in crumb and crust, respectively [20 22], so staling increasingly occurred with the water loss during storage, leading to the firmness increase and freshness loss of CSB.
This highlights the complex interaction of QTLs in controlling fruit firmness after storage.
Fruit firmness after storage related to both fruit firmness at harvest, the rate of fruit softening and the interaction between them.
Apple loss of firmness during storage is strongly controlled by ethylene and its suppression causes the fruit to remain firmer.
The year×site effect was not significant for loss of firmness after storage and fruit maturation date.
It has been shown that within a genotype, there is an association between dry matter (DM) content, fruit firmness and storage.
