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KMID : 0380919850140020157
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Journal of the Korean Society of Food Nutrition
1985 Volume.14 No. 2 p.157 ~ p.163
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Ripening Related Changes in Hot Pepper Fruit Cell Walls Structural Alterations of Cell Wall Polysaccharides and Separation of Galactosidase Isozymes
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김순동/Kim SD
강명수/김광수/Kang MS/Kim KS
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Abstract
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Various cell wall polysaccharides and related enzyme activities in hot pepper fruit were determined at different stages of maturity. The uronic acid content of cell walls decreased between immature green and turning stage fruit and then increased by red ripe stage. In contrast, cellulose contens of cell walls changed only a little during ripening. Total neutal sugar content of cell wall material decreased 50% and galactose content of the walls decreased about 80% by the turning stage. Polygalacturonase and β-galactosidase activities, as well as total hemicellulose from isolated cell walls of ripening hot pepper fruit were studied using gel filtration chromatography. Polygalacturonase activity was not detectable but 5 isozymes of β-galactosidase were resolved. The activities of the enzymes were relatively high and gel filtration showed that they differed in molecular weight. Hemicellulose content decreased during ripening and softening. The molecular weight profiles shifted from high molecular weight to low molecular weight polymers during ripening. The changes in cell walls that may be associated with fruit softening involve the alteration of hemicellulose prior to the degradation of wall-bound uronic acid. It is suggested that the decrease in cell wall galactose involved changes in turnover of new cell wall components.
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