Abstract
Pectin methylesterase activity and the degree of methyl esterification of cell wall pectins were measured in Golden Delicious apples after a 4 day heat treatment at 38° and after subsequent storage at 0° of heated and unheated apples. Enzyme activity increased similarly during storage in both heated and unheated apples, although heated fruit softened much less than unheated. During storage, the degree of esterification decreased in both heated and unheated apples in water- and CDTA-soluble pectin, but not in insoluble pectin. In a comparison of three methods of determining methyl groups, similar values were obtained for degree of bulk esterification of apple cell walls, regardless of treatment. Results presented do not confirm a role for pectin methylesterase or for de-esterification in apple fruit softening.
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.
