Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage
1998
Ng, A. | Parr, A.J. | Ingham, L.M. | Rigby, N.M. | Waldron, K.W.
The aim of this study was to examine the changes of cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage in relation to textural properties. Alcohol-insoluble residues were prepared and extracted sequentially with water and cyclohexane-trans-1,2-diamine-tetraacetic acid (CDTA) to leave residues. The extracts and residues were analyzed for their carbohydrate composition and, when appropriate, degree of methylesterification (DM). During maturation, the water-soluble pectic polysaccharides decreased from approximately 23% in immature (8-week-old) carrots to 16% in mature carrots. This was accompanied by an increase in the levels of CDTA-soluble and CDTA-insoluble pectic polysaccharides. During storage, the proportions of water-soluble uronide continued to decrease (at all temperatures) to <8% after 3 months; this was accompanied by a decrease in the DM of the soluble uronide to approximately 30%. A concomitant increase in the levels of CDTA-soluble pectic polysaccharides occurred.
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