Abstract
ABSTRACTThe sugar composition of pickling cucumber cell walls was analyzed in seven cucumber sizes. Relative to total cell wall sugars, glucose did not change, while the other major neutral sugars, galactose, xylose and mannose, underwent relatively small declines during fruit development. The ratios of galacturonic acid/rhamnose and galacturonic acid/arabinose showed large increases during fruit growth, which indicated that pectin structure may change. Pectin methylation in the mesocarp tissue increased from 35 to 64% as cucumber fruit matured. A positive correlation was observed between the firmness of cucumber mesocarp tissue and the total amount of cell wall sugars in the fresh tissue. Cucumber peel tissue contained 4 to 5‐fold higher sugar concentrations than either the mesocarp or endocarp tissues.
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.
