Changes in cell wall polysaccharides in skin and flesh from ume fruit [Prunus mume] during maturation
2004
Otoguro, C. (Yamanashi-ken. Industrial Technology Center, Isawa (Japan). Dept. of Wine and Food Technology) | Kaneko, K.
The changes of cell wall polysaccharides obtained from Ume (Japanese apricot, Prunus mume Sieb. et. Zucc.) fruit differing in stages of maturation and tissue zone was determined. The relationship between cell wall polysaccharide content and hardness of Ume fruit was also researched. Ume fruit softened more and more accompanying growth. Though citric acid content in the fruit skin reached over 3.5% at the first half of enlargement phase, that in the fruit flesh came up to nearly 3. 5% at the latter half of the phase, showing a decline in calcium that seems to be binding to some polysaccharides, especially pectic substances in AIS (Alcohol insoluble substance) accompanying a decrease in amount of the substances. The content of pectic substances in the flesh sample decreased noticeably along with an increase of the solubility compared to that in the fruit skin. The cell wall polysaccharide level in the skin samples was in range between 3.81% and 5.35%, but that in flesh samples was from 1.26% to 2.24. They exhibited a trend to decrease in accompaniment with maturity of the fruit The ratio of pectic substances, hemicellulose and cellulose content in the skin sample showed little change during development, but the flesh increased in pectic substances ratio and decreased in cellulose ratio. From these reasults, it was presumed that the softening of Ume fruit during growth may be cell wall loosening due to changes in cell wall tissue caused by an increase in solubility of pectic substances and a decrease of cell wall polysaccharide content originating in a decline of calcium in AIS induced with increase in citric acid content.
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