Abstract
Changes of the cell wall composition of plant-based foods affect both texture and potential physiological effects of cell wall-based dietary fiber components. In this study, maturation-related cell wall modifications were analyzed using the example of kohlrabi. Kohlrabi samples, which were suitable for consumption, were harvested at different time points. Non-starch polysaccharides and lignin structures were characterized, and quantitative lignin determinations were performed. Cell wall analyses demonstrate slight changes of polysaccharide portions during maturation of kohlrabi; arabinan and galactan portions decreased, whereas xylan portions increased. Furthermore, increasing lignin contents were accompanied by compositional changes, e.g. increased sinapyl alcohol incorporation was demonstrated. These modifications suggest being the result from increased deposition of secondary cell walls.
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