Abstract
Water-soluble pectin (WSP), chelator-soluble pectin (CSP), and hydrochloric acid-soluble pectin (HASP) were monitored in five Asturian apples (Malus domestics Borkh.) throughout ripening. The alcohol-insoluble solid content was found to decrease during ripening, while those of the WSP and CSP fractions increased in the final stages of ripening. This increase was probably at the expense of the HASP content, which had decreased by the end of the ripening period.
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