Abstract
Three local varieties of related strawberries, were examined to find the relationship between fruit firmness and cell wall matrix. Firmness loss between the white to full ripe stage in firm variety, ‘Maehyang’ was lower and contained higher amount of ethanol insoluble solids (EIS) at full ripe stage. Firmness difference was not found at full ripe stage between soft varieties, ‘Akihime’ and ‘Seohyang’, even ‘Akihime’ had a significantly higher amount of ethanol insoluble solids than ‘Seolhyang’. The water soluble pectin of ‘Maehyang’ occupied about 54.1% of total pectins whereas it was 63.7% and 62.5% in ‘Akihime ‘and ‘Seolhyang’, respectively. Difference in cellulose contents was not found between varieties and fruit developmental stages. The level of total neutral sugars of EIS was much lower in ‘Seolhyang’ compared to the other varieties. Arabinose showed a decreasing trend regardless of varieties along with the advance of ripening. There was an increase of galactose contents in ‘Seolhyang’ unlike in the other varieties. Gel chromatography elution profiles of wall polysaccharide showed no clear relationships between fruit firmness and depolymerization.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
