Abstract
Pectins isolated from three cultivars with different maturity were compared to find a potential role of pectin modification on the fruit softening during fruit development and ripening. There was an increase of total pectins in developing fruit and no significant decrease of pectins was confirmed even after storage in `Tusgaru' (30 days) and `Fuji' (120 days), whereas soluble pectins, except NaOH-soluble ones, gradually increased in all cultivars. Gel-filtration profile and ion exchange chromatographic evidence of soluble pectins revealed that pectin degradation in apple fruit may not be associated with softening. However, a degree of esterification probably has an important role on softening of fruits. Further results will be discussed in the presentation.
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