Articles
CHANGES IN CELL WALL MATERIALS DURING RIPENING OF TOMATO FRUITS
Article number
343_44
Pages
195 – 199
Language
Abstract
Cellulose and hemicellulose derived from cell walls of tomato (rin and Jangsu) pericarp tissue were examined to determine if they might be involved in fruit softening.
Cellulose and hemicellulose of normal tomatoes decreased during ripening.
However, contents of these polymers from rin tomatoes showed little change and were maintained at higher levels than normal tomatoes.
Mannose and glucose contents in normal tomatoes decreased greatly between mature green and pink stages of ripeness, and galactose residues decreased slightly during ripening.
The contents of arabinose and rhamnose residues in rin tomatoes increased during the postharvest period, and glucose and galactose residues decreased.
Infiltrating fruit with mannose and galactose solutions stimulated transient increases in ethylene production.
It is suggested that mannose, as well as galactose has some influence on ripening of normal tomatoes.
Cellulose and hemicellulose of normal tomatoes decreased during ripening.
However, contents of these polymers from rin tomatoes showed little change and were maintained at higher levels than normal tomatoes.
Mannose and glucose contents in normal tomatoes decreased greatly between mature green and pink stages of ripeness, and galactose residues decreased slightly during ripening.
The contents of arabinose and rhamnose residues in rin tomatoes increased during the postharvest period, and glucose and galactose residues decreased.
Infiltrating fruit with mannose and galactose solutions stimulated transient increases in ethylene production.
It is suggested that mannose, as well as galactose has some influence on ripening of normal tomatoes.
Publication
Authors
J.H. Hong, S.K. Lee
Keywords
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