Abstract
Cell wall changes during ripening have a major effect on fruit texture. The cell walls isolated using phenol-Tris buffer were sequentially extracted to give polysaccharide fractions that contained mainly water-soluble pectin, chelator-soluble (CDTA) pectin, hemicelluloses (0.05 M Na2CO3 followed by 1M and 4M KOH) and cellulose. The fractions were analyzed colorimetrically for uronic acid, total neutral sugar and cellulose contents. The component sugars of each fraction were determined as their alditol acetates by GC. Then was a decrease in the two pectin fractions during ripening. The pectins appear to have arabinan and galactan side chains. Pectic galactose decreases during ripening. The weight of the combined hemicellulose fractions did not change during ripening, nor did the cellulose level. At least two types of arabinan are present. Pectins were found in all cell wall fractions. Nashi cell walls contain a relatively large amount of xylan compared to other fruit.
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