3rd Fruit Structure Workshop

  • Characterisation of the structure of cell walls and its components
  • Relation of cell wall structure to function
  • Properties of cell wall biopolymers in solution, in blends and bio-composites
  • Food and bioproducts made of biopolymers from fruit
  • Impact of genetic, development, environmental stress or processing on cell walls structure, their components and functional properties

Cell walls (CW) at the tissue, cellular and molecular scales are major contributors to fruit structure. Their implications encompass organ development, resilience against biotic and abiotic stresses, and fruit quality. These complex macromolecular assemblies present a large diversity of components and architectures according to tissue, to the natural diversity and environmental constraints of fruit. CW are also the source of biopolymers that may be intentionally used or recycled for tailoring new functional foods and bioproducts. Yet, identifying and predicting the relation between fruit development, CW structure and properties and the physical and chemical structure of their components remains challenging with regard to fresh fruit and processed products quality and valorisation of biopolymers from side-streams and processing wastes.

ORGANISING COMMITTEE OF THE WORKSHOP

  • Artur Zdunek – Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
    azica@ipan.lublin.pl
  • Sara Pose Albacete – The Institute for Mediterranean and Subtropical Horticulture “La Mayora”, University of Malaga, Spain
  • Marc Lahaye – Department of Science and Process Engineering of Agricultural Products, French National Institute for Agriculture, Food, and Environment (INRAE), Nantes, France
  • Justyna Cybulska – Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland