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KMID : 0903619980390010051
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Journal of the Korean Society for Horticultural Science
1998 Volume.39 No. 1 p.51 ~ p.54
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Solubilization and Depolymerization of Pectic and Neutral Sugar Polymers during Ripening and Softening in Persimmon Fruits
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Abstract
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This study was carried out to investigate changes in the solubilization and depolymerization of pectic and neutral sugar polymers during ripening and softening in persimmon fruits showing specific softening characteristics. High molecular uronic acid polymers (UAP) over 73 kD greatly increased during the development from green to mature stage in phenol:acetic acid:distilled water(PAW)-soluble fractions, but they decreased at soft stage. Although high molecular carbohydrate polymers (CP) over 73 kD did not show great changes during the development from green to mature stage, low molecular CP between 40 and 10 kD greatly increased. In water-soluble fractions, the amount of high molecular polymers was low at soft stage. Degradation of high molecular UAP was observed during ripening and softening in 0.05M CDTA-soluble fraction. Most of high molecular polymers were degraded at soft stage in 0.05M Na₂CO₃-soluble fraction like those of UAP fraction. Alkali-soluble high molecular polymers over 73 kD were degraded to low molecular ones from green to mature stage in UAP and CP, thus, the amount of high molecular polymers were greatly decreased along with fruit softening.
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