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POSTHARVEST CHANGES OF PECTIC SUBSTANCES IN CHILLED PEACHES
Author(s) -
CANTOR S.,
MEREDITH F.I.,
WICKER L.
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00430.x
Subject(s) - pectin , chemistry , postharvest , chelation , food science , chromatography , extraction (chemistry) , cold storage , horticulture , organic chemistry , biology
Red Globe peaches were harvested at the threshold‐mature stage and either stored at OC after preripening at 20C for 48 h or stored directly at 2C. Total pectin increased from 7.49 mg/g fresh weight in the threshold‐mature sample to 10.21 mg/g in pre‐ripened fruit stored at OC and 12.83 mg/g in fruits stored directly at 2C. Depending on extraction and storage protocol, between 26% and 73% of total pectin was solubilized. Chelator‐soluble fractions had a low degree of esterification (DE ca. 20%), whereas other fractions were highly methylated (DE ca. 56% to 74%). Average DE did not vary between samples. DEAE‐cellulose chromatography revealed an uneven distribution of methoxyl groups. Two prominent peaks were observed in chromatograms of chelator‐soluble extracts from threshold‐mature fruit and fruit stored directly at 2C. One peak was observed in chelator‐soluble pectin from preripened fruit stored at OC.