Articles

CELL WALL CHANGES IN APRICOT DURING FRUIT RIPENING.

Article number
488_101
Pages
625 – 628
Language
Abstract
Cell wall material (CWM) in the form of alcohol-insoluble residues (AIRs) was prepared from apricots at five stages during growth and maturation on the tree.
The percentage of soluble polymers increased during fruit development due to solubilisation of pectic polysaccharides.
An important decrease in galactose together with the detected changes in the amounts of Ca and Mg associated to pectic polymers were probably involved in the regulation of the process of apricot ripening.
FTIR spectroscopy applied to CWM identified important structural modifications of cell wall polymers during the initial stages of apricot maturation.

Publication
Authors
A. Femenia, E.S. Sanchez, S. Simal, C. Rosselló
Keywords
cell wall, polysaccharides, ripening, ICP/AES, FTIR spectroscopy
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