Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
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概要
- 論文の詳細を見る
Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruits were fractionated into four groups of pectic polysaccharides: water-soluble pectin (WP), hexametaphosphate-soluble pectin (PP), HCl-soluble pectin (HP), and KOH-soluble pectin (KP). The content of total pectic polysaccharides decreased with ripening of the fruits; especially, the main fraction HP at immature-green stage hardly existed at the mature-red stage. Instead, the content of WP increased with maturation. The pectic polysaccharide fractions were analyzed by gel-filtration, and the molecular weight of each fraction decreased with ripening. This phenomenon was accompanied by an increase in the activities of the pectin-hydrolyzing enzymes, polygalacturonase and pectinesterase. These results indicate that the softening of cherry tomato fruits during the ripening may depend on degradation and depolymerization of pectic polysaccharides by the pectin-hydrolyzing enzymes.
- 社団法人 日本食品科学工学会の論文
- 2002-02-01
著者
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Yamauchi Ryo
The United Graduate School of Agricultural Science, Gifu University
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Yamauchi R
Gifu Univ. Gifu Jpn
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Yamauchi Ryo
Department Of Molecular Chemistry And Engineering Faculty Of Engineering Tohoku University
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Yamauchi Ryo
The United Graduate School Of Agricultural Science Gifu University
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Yamauchi Ryo
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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INARI Taeko
Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University
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KATO Koji
The United Graduate School of Agricultural Science, Gifu University
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TAKEUCHI Tokuo
Department of Nutrition and Food Science, Faculty of Home Economics, Gifu Women's University
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Inari Taeko
Department Of Nutrition And Food Science Faculty Of Home Economics Gifu Women's University
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Takeuchi Tokuo
Department Of Nutrition And Food Science Faculty Of Home Economics Gifu Women's University
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Takeuchi Tokuo
Department Of Nuclear Engineering Nagoya University
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Yamauchi Ryo
The United Graduate School Of Agricultural Sci. Gifu Univ.
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Kato K
The United Graduate School Of Agricultural Science Gifu University
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