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Studies on the relation between pectic substances and stone gum in plum fruits
Author(s) -
Boothby Derek
Publication year - 1982
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.2740331116
Subject(s) - pectin , exudate , polysaccharide , food science , chemistry , botany , biology , biochemistry
A component with electrophoretic mobility identical to authentic gum exudate and to stone gum was present in extracts of plum fruits containing pockets of stone gum, but absent from extracts of fruits lacking visible evidence of gum. The pectin content was greater in fruits showing a higher incidence of gumming. It is concluded that gum is absent from normal fruits, and its production in quantity is associated with an increased pectin content.