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KMID : 0380919960250020274
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.274 ~ p.278
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Changes in the Cell Wall Components and Cell Structure of Tomato Fruits during Maturation
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Moon Kwang-Deog
Shin Seung-Ryeul
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Abstract
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This study was conducted to understand the characteristics of fruit softening during maturation which causes considerable losses in quality of horticultural products during storage and marketing process after harvest. The changes in the cell wall contents and structure of tomatoes during maturation were characterized. The hardness of fruit was decreased rapidly between mature and pink stage tomatoes. Contents of cell wall and insoluble pectin was decreased during maturation, but soluble pectin was increased. Microscopic observations of cell wall of tomato fruits during maturation showed the degradation of middle lamella in pink stage tomato fruits. Partial degradation of cell wall and cell separation were observed in red stage tomato fruits.
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KEYWORD
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tomato, softening, pectin, cell wall
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