Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits

Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits

Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruits were fractionated into four groups of pectic polysaccharides: water-soluble pectin (WP), hexametap...

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Veröffentlicht in:Food Science and Technology Research 2002, Vol.8(1), pp.55-58
Hauptverfasser: INARI, Taeko, YAMAUCHI, Ryo, KATO, Koji, TAKEUCHI, Tokuo
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cherry tomato fruits
pectin
pectinesterase
polygalacturonase
ripening
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YAMAUCHI, Ryo
KATO, Koji
TAKEUCHI, Tokuo
description Pectic polysaccharides in cherry tomato fruits (Pepe) have been studied at three stages of ripening (immature-green, mature-green, and mature-red). The alcohol-insoluble solids obtained from the fruits were fractionated into four groups of pectic polysaccharides: water-soluble pectin (WP), hexametaphosphate-soluble pectin (PP), HCl-soluble pectin (HP), and KOH-soluble pectin (KP). The content of total pectic polysaccharides decreased with ripening of the fruits; especially, the main fraction HP at immature-green stage hardly existed at the mature-red stage. Instead, the content of WP increased with maturation. The pectic polysaccharide fractions were analyzed by gel-filtration, and the molecular weight of each fraction decreased with ripening. This phenomenon was accompanied by an increase in the activities of the pectin-hydrolyzing enzymes, polygalacturonase and pectinesterase. These results indicate that the softening of cherry tomato fruits during the ripening may depend on degradation and depolymerization of pectic polysaccharides by the pectin-hydrolyzing enzymes.
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subjects cherry tomato fruits
pectin
pectinesterase
polygalacturonase
ripening
title Changes in Pectic Polysaccharides during the Ripening of Cherry Tomato Fruits
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