Abstract
AbstractThe fresh weight of plum fruits increased throughout the growing season whilst the weight of ethanol insoluble material increased to a peak in the penultimate sample and then declined. Pectin content paralleled the change in weight of the insoluble residue. There were no significant changes in the proportional composition of monosaccharides in pectin or the total solids. Pectic substances were examined by gel permeation chromatography and high voltage electrophoresis. There was no evidence for extensive degradation of the pectic substances, but changes in the electrophoretic mobility were consistent with de‐esterification during ripening.
Sign-in/Register to access full text options 
Free) 
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 call
