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Phytochemistry
Klein, J.D., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Hanzon, J., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Irwin, P.L., USDA-ARS, 600 E. Mermaid Lane, Philadelphia, PA 19118, United States
Shalom, N.B., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Luria, S., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Pectin methylesterase activity and the degree of methyl esterification of cell wall pectins were measured in Golden Delicious apples after a 4 day heat treatment at 38° and after subsequent storage at 0° of heated and unheated apples. Enzyme activity increased similarly during storage in both heated and unheated apples, although heated fruit softened much less than unheated. During storage, the degree of esterification decreased in both heated and unheated apples in water- and CDTA-soluble pectin, but not in insoluble pectin. In a comparison of three methods of determining methyl groups, similar values were obtained for degree of bulk esterification of apple cell walls, regardless of treatment. Results presented do not confirm a role for pectin methylesterase or for de-esterification in apple fruit softening. © 1995.
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Pectin esterase activity and pectin methyl esterification in heated golden delicious apples
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Klein, J.D., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Hanzon, J., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Irwin, P.L., USDA-ARS, 600 E. Mermaid Lane, Philadelphia, PA 19118, United States
Shalom, N.B., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Luria, S., ARO, The Volcani Center, Bet Dagan, 50250, Israel
Pectin esterase activity and pectin methyl esterification in heated golden delicious apples
Pectin methylesterase activity and the degree of methyl esterification of cell wall pectins were measured in Golden Delicious apples after a 4 day heat treatment at 38° and after subsequent storage at 0° of heated and unheated apples. Enzyme activity increased similarly during storage in both heated and unheated apples, although heated fruit softened much less than unheated. During storage, the degree of esterification decreased in both heated and unheated apples in water- and CDTA-soluble pectin, but not in insoluble pectin. In a comparison of three methods of determining methyl groups, similar values were obtained for degree of bulk esterification of apple cell walls, regardless of treatment. Results presented do not confirm a role for pectin methylesterase or for de-esterification in apple fruit softening. © 1995.
Scientific Publication
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