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Changes of pectic substances and cell wall structure associated with the development of woolliness in peaches

Mao Linchun, Ying Tiejin, Zhang Shanglong

Department of Food Science and Technology,Zhejiang University Hua Jia Chi Campus.Hangzhou 310029,Zhejiang；China

Abstract

Dry-mealy texture becomes evident in peaches [Prunus persica (L.) Batsch cv. Baifeng] after storage at 0℃ for 20 d. Warming for 38h at 18℃ from the 10th day of storage delayed the appearance of woolliness and thereby helped to retain the inherent quality of the fruit. Protopectin began to increase after approximately 10 days^ storage. However, in warmed fruit, protopectin content did not change significantly, whereas the amount of soluble pectin increased gradually during storage. The pectin viscosity of the fruit suffering from woolliness was higher than that of the normal fruit. Extractable juice content might serve as a reliable indicator of woolliness. Woolliness, in the aspect of cell wall structure, was characterized by the accumulation of gelatin substance accompanying the dissolution and enlargement of intercellular space and middle lamella. Little evidence of structural change or secondary thickening of the primary wall was found.

Key words: Peach;Woolliness;Pectin;Ultrastructure of cell wall

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Citing This Article：

Mao Linchun, Ying Tiejin, Zhang Shanglong. Changes of pectic substances and cell wall structure associated with the development of woolliness in peaches. Acta Physiol Sin 1999; 51 (2): (in Chinese with English abstract).