Home > I International Jujube Symposium > CONTENT VARIATIONS OF WATER SOLUBLE POLYSACCHARIDES DURING FRUIT DEVELOPMENT IN CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL.)

Articles

CONTENT VARIATIONS OF WATER SOLUBLE POLYSACCHARIDES DURING FRUIT DEVELOPMENT IN CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL.)

Article number

840_75

Pages

529 – 532

Language

English

Abstract

The variations in the contents and components of water-soluble polysaccharides during fruit development of Ziziphus jujuba Mill. Jinsixiaozao were investigated.
The results showed that the water-soluble polysaccharides changed greatly with respect to its total content and their ratio to monosaccharides.
The total polysaccharides and acid polysaccharides were at a lower content in the earlier stage, but reached the highest degree when fruits approached the ripe stage.
The analysis of polysaccharides composition showed that mannose of monosaccharide was detected only in the early stage.
Arabinoses and galactoses were dominant in all stages.
Xyloses and glucoses kept in lower proportions.
The suitable stage of producing polysccharides is the fruit mature stage.

Publication

I International Jujube Symposium

Authors

Z.H. Zhao, M.J. Liu, X.Y. Liu, P. Liu, L. Dai, P.F. Tu

Keywords

polysaccharide, Chinese jujube, fruit, development

Full text

https://doi.org/10.17660/ActaHortic.2009.840.75

Online Articles (80)

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Y.M. Chang | J.J. Du

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R.P. He | J. Li | F. Zhao | W.N. Kong | R.S. Niu

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