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Cell wall material composition of mealy fruit among ripening nectarines
Author(s) -
Hobbs Michael C,
Easterbrook Kathryn M,
Melton Laurence D
Publication year - 1991
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.2740570116
Subject(s) - ripening , sugar , chemistry , prunus , uronic acid , xylose , composition (language) , botany , horticulture , population , climacteric , food science , biology , biochemistry , polysaccharide , linguistics , philosophy , demography , menopause , genetics , sociology , fermentation
Abstract Nectarines (Prunus persica cv Fantasia) after storage at 2° for 27 days were sampled before and after ripening at 20° for 7 days. The fruit population at 7 days' ripening was divided into two categories. At one extreme there were normally ripe fruit and at the other extreme fruit were mealy. Cell wall material, isolated from the three samples, was separated into CDTA‐ and Na 2 CO 3 ‐soluble and Na 2 CO 3 ‐insoluble fractions. A loss of uronic acid from the cell wall material during ripening was observed, but there was no difference between normal and mealy fruit. The neutral sugar content of cell walls was determined by GLC and there was an indication that differences in the relative amount of xylose and galactose existed between normal and mealy fruit. Gel permeation chromatography showed that there were minimal differences in the degree of polymerisation of pectic polymers isolated from normal and mealy fruit.