Abstract
Analysis of grapefruit flavedo cell walls detected seven neutral sugars. Arabinosyl and galactosyl residues were most abundant, followed by xylosyl, mannosyl, glucosyl and fucosyl residues. The percentage of the cell wall composed of neutral sugars (38%) decreased during development and ripening to 27%. There was a change in cell wall neutral sugar composition from June to April with a reduced percentage of flavedo cell wall galactosyl and arabinosyl residues as the season progressed. Degreening of fruit accelerated the decrease in flavedo cell wall galactosyl and arabinosyl residues, and a single preharvest spray with gibberellic acid, three months prior to harvest, reduced the decrease in flavedo cell wall galactosyl and arabinosyl residues, as well as reducing the rate of peel softening and loss of green colour.
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