Pectin Changes in Ripening Cherry Fruit
| Autor: | C. Batisse, M. Buret, B. Fils-Lycaon |
|---|---|
| Přispěvatelé: | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ProdInra, Migration |
| Rok vydání: | 1994 |
| Předmět: |
0106 biological sciences
food.ingredient Pectin [SDV]Life Sciences [q-bio] 01 natural sciences Gel permeation chromatography 03 medical and health sciences chemistry.chemical_compound food Food science Sugar Softening ComputingMilieux_MISCELLANEOUS 030304 developmental biology 2. Zero hunger 0303 health sciences Chromatography Chemistry Depolymerization food and beverages Ripening Galactan Carbohydrate [SDV] Life Sciences [q-bio] 010606 plant biology & botany Food Science |
| Zdroj: | Journal of Food Science Journal of Food Science, Wiley, 1994, 59 (2), pp.389-393 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1365-2621.1994.tb06974.x |
| Popis: | Pectin solubilization was studied during ripening of cherry fruit. Pectic materials were isolated at specific stages during development. The proportion of alcohol-insoluble-material decreased on a fresh weight basis with ripeness, but increased per fruit. Pectic substances were divided into water-, oxalate- and acid-soluble fractions. The oxalate-and water-soluble part increased as acid-soluble components decreased. Water- and acid-soluble fractions contained many more neutral sugar residues than the oxalate-soluble fraction. Changes in individual sugars indicated the major alterations were the degradation of galactan and the absence of arabinan solubilization in acid-soluble pectic substance. Size exclusion chromatography showed absence of pectin depolymerization during ripening, indicating that fruit softening does not depend on pectin depolymerization. |
| Databáze: | OpenAIRE |
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