Abstract
Cell wall materials in the form of water-insoluble solids (WIS) and water-soluble fractions (WSF) were prepared from apples stored at 4 °C for 30 weeks. During storage, the WIS content decreased whereas the WSF content remained unchanged. The total amount of polysaccharides decreased, in particular the pectic polymers which decreased by 10%. In contrast, the soluble pectic fraction increased by 40% whilst its degree of methoxylation remained constant. The arabinose and galactose content progressively declined. The enzymatic treatment of the apple tissues was more effective the longer the storage; yields correlated well with the enzyme hydrolysis of WIS. The accessibility of pectin to poly-galacturonases in apple tissues is discussed since it was higher at the end of storage, whereas the solubilisation of pectins from WIS by polygalacturonases remained constant. On the other hand, with liquefying enzymes, the yield of pectin solubilisation from apple tissues or WIS were well correlated and increased with storage time.
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