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The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditions
Author(s) -
Wade P.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150107
Subject(s) - ripening , polysaccharide , cell wall , food science , chemistry , composition (language) , cold storage , botany , biology , horticulture , biochemistry , philosophy , linguistics
Preparations containing the insoluble cell wall have been isolated from two varieties of strawberries at three stages during the ripening of the fruit and at intervals during 40 weeks' storage of fruit preserved under commercial conditions by (a) freezing, (b) sul‐phiting or (c) canning. The component anhydro‐sugars and ester groups making up the polysaccharide fraction of the preparations were determined. The results obtained suggest that marked changes in the texture of the strawberries occurring at various stages of the investigation were not accompanied by large changes in the composition of the insoluble cell wall polysaccharides.