Pectic polymer changes in nectarines during normal and abnormal ripening
1994
Lurie, S. | Levin, A. | Greve, L.C. | Labavitch, J.M.
Nectarines (Prunus persica, cv Fiesta Red) were harvested and either ripened for five days at 20 degrees or stored for eight weeks at 0 degree in air or in a controlled atmosphere (CA) of 10% CO2 and 15% O2 before ripening. Air-stored fruit developed the flesh disorder of mealiness, while CA-stored fruit did not. During storage, the degree of esterification of the cell wall decreased in air- but not CA-stored fruits. Air-stored fruits retained more pectin in the sodium carbonate fraction after ripening and the polymers in the trans-1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid (CDTA) and water-soluble fractions were of smaller Mr than unstored or CA-stored fruits. Air storage also led to loss of arabinose from the sodium carbonate and guanidine thiocyanate fractions, and a lower arabinose content was also found in the CDTA fraction when air-stored fruits were ripened. The size distribution of components of the pectic fractions from air-stored fruits differed from fruits after harvest or CA-storage. In comparison with air-stored fruit, the CA-stored fruit showed changes in cell wall components which were very similar to those in fruit ripened immediately after harvest.
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