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Pectin Transitions During Blueberry Fruit Development and Ripening
Author(s) -
PROCTOR A.,
PENG L. C.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03088.x
Subject(s) - pectin , ripening , chemistry , food science , composition (language) , alcohol , biochemistry , philosophy , linguistics
Quantitative and qualitative changes in the pectin composition of “Bluetta” blueberries were determined during fruit development between 30 and 57 days after full bloom. The contribution of alcohol insoluble solids (AIS) to the total fruit mass decreased threefold with maturation, while the pectin contribution decreased twofold in the fruits. Within the AIS fractions during ripening there was a reduction in dilute alkali soluble pectin (DASP) from about 65% to 20% of the AIS. A corresponding increase was observed in water soluble pectin (WSP), from about 20% to 60%, while chelator soluble pectin (CSP) increased slightly.