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Postharvest changes of pectic substances in chilled peaches.

Author(s) : CANTOR S., MEREDITH F. I., WICKER L.

Type of article: Article

Summary

Ripe peaches are stored at 0 deg C after ripening at 20 deg C for 48 hours or stored directly at 2 deg C. The contents in galacturonic acid and in neutral glucides, as well as the esterification degree of pectic compounds are determined. The fractions of soluble pectin are studied by chromatography on DEAE-cellulose.

Details

  • Original title: Postharvest changes of pectic substances in chilled peaches.
  • Record ID : 1994-0295
  • Languages: English
  • Source: J. Food Biochem. - vol. 16 - n. 1
  • Publication date: 1992

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