Changes in soluble polysaccharides in grapes [Vitis vinifera] during development
1996
Takayanagi, T. (Yamanashi Univ., Kofu (Japan). Faculty of Engineering) | Okuda, T. | Yokotsuka, K.
Soluble polysaccharide fractions were isolated from the skin and flesh of Semillon grapes during development and the sugar composition and molecular weight of the fractions were determined. The soluble polysaccharide fraction in the flesh increased from that at veraison, whereas that in the skin decreased during development. Gel-filtration analysis of he flesh fraction showed two peaks (43 and 114 kDa), whereas that of the skin showed only one peak (43 kDa). The main components of the flesh fraction were galacturonic acid, galactose and arabinose. The proportion of galacturonic acid to the total sugars in grapes increased remarkably after the veraison stage. The results suggest that grape berries become softer after the veraison stage due to solubilization of acidic pectin contained in the cell wall of the flesh
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