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KMID : 0903619990400060705
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 6 p.705 ~ p.710
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Cell Wall Component Changes during Maturation and Storage in ´ Tsugaru ´ and ´ Fuji ´ Apple Fruits
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천종필/Chun, Jong Pil
황용수/이재창/Huber, D . J ./Hwang, Yong Soo/Lee, Jae Chang
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Abstract
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The rates of firmness loss were much greater in ´Tsugaru´ apple (Malus domestica Borkh.) than ´Fuji´ during fruit growth and storage. Total pectin content was significantly increased during fruit maturation, but not after storage. Water- and EDTA-soluble pectins increased in both cultivars with different types of DEAF profiles, but ´Fuji´ showed much higher pectin solubilization. Deaggregation or depolymerization was evident in water- and EDTA-soluble pectic polymers during fruit maturation, but not during storage in both cultivars. Total non-cellulosic neutral sugar levels in cell walls were fairly constant through whole fruit stages in both cultivars, but the amount of total content was much higher in ´Tsugaru´ compared with ´Fuji´. Significant loss of neutral sugars during ripening was observed in water- and EDTA-soluble fractions. ´Tsugaru´ showed a 60% loss of galactose and arabinose in water-soluble pectin during 30 days of cold storage with the increase in β-galactosidase activity. Our results suggest that this changes of pectin esterification and decreases of neutral sugars in soluble fraction with action of cell wall hydrolases may be responsible for pectin solubilization and depolymerization related with apple softening, and also different substrate condition may discern storage ability between ´Tsugaru´ and ´Fuji´.
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