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Molecular mass and solubility changes in pectins during storage of satsuma mandarin fruits (Citrus unshiu Marc.).

Author(s) : NAOHARA J., MANABE M.

Type of article: Article

Summary

Soluble pectins in satsuma mandarin fruits stored at 5 deg C were investigated by high performance gel filtration chromatography. Pectins isolated from the flavedo, albedo, membranes and juice sacs were separated into four fractions. The hydrochloric acid soluble pectin fraction in each part was the highest and decreased slightly while the water-soluble pectin increased slightly during storage. The average molecular weights of the fractionated soluble pectins in juice sacs were nearly constant but those in flavedo, albedo and membranes decreased as storage time increased.

Details

  • Original title: Molecular mass and solubility changes in pectins during storage of satsuma mandarin fruits (Citrus unshiu Marc.).
  • Record ID : 1995-2290
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 3
  • Publication date: 1994/05
  • Document available for consultation in the library of the IIR headquarters only.

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