Changes in pectic polysaccharides during the ripening of cherry tomato fruits

被引:16
作者
Inari, T [1 ]
Yamauchi, R
Kato, K
Takeuchi, T
机构
[1] Gifu Womens Univ, Dept Nutr & Food Sci, Fac Home Econ, Gifu 5012592, Japan
[2] Gifu Univ, United Grad Sch Agr Sci, Gifu 5011193, Japan
关键词
pectin; cherry tomato fruits; ripening; polygalacturonase; pectinesterase;
D O I
10.3136/fstr.8.55
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruits were fractionated into four groups of pectic polysaccharides: water-soluble pectin (WP), hexametaphosphate-soluble pectin (PP), HCl-soluble pectin (HP), and KOH-soluble pectin (KP). The content of total pectic polysaccharides decreased with ripening of the fruits; especially, the main fraction UP at immature-green stage hardly existed at the mature-red stage. Instead, the content of WP increased with maturation. The pectic polysaccharide fractions were analyzed by gel-filtration, and the molecular m eight of each fraction decreased with ripening. This phenomenon was accompanied by an increase in the activities of the pectin-hydrolyzing enzymes, polygalacturonase and pectinesterase. These results indicate that the softening of cherry tomato fruits during the ripening may depend on degradation and depolymerization of pectic polysaccharides by the pectin-hydrolyzing enzymes.
引用
收藏
页码:55 / 58
页数:4
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