PECTIN CHANGES DURING THE DEVELOPMENT AND RIPENING OF EGGPLANT FRUITS
PECTIN CHANGES DURING THE DEVELOPMENT AND RIPENING OF EGGPLANT FRUITS
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DOI：
10.1016/0308-8146(93)90121-u
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发表时间：
1993-01-01
期刊：
影响因子：
8.8
通讯作者：
MOLLA, E
中科院分区：
文献类型：
--
作者：
ESTEBAN, RM;LOPEZANDREU, FJ;MOLLA, E
在发育和成熟的茄子果实（半圆形条纹、紫色长形和黑色圆形）中，估计了直至成熟和成熟的主要果胶组分，水溶性、草酸铵溶性和碱溶性。使用间羟基联苯测定进行测定，该测定是自动化的，从而形成了一种快速、灵敏的方法来定量测定果胶物质。对于所有研究的品种，总果胶多糖在生长初期呈下降趋势，15天后呈略微上升趋势。水溶性果胶物质的浓度直到第 28 天才下降，草酸盐可溶部分也是如此。这两种果胶成分在 28 至 42 天的发育期间增加，而碱溶性（原果胶）成分减少。原果胶在生理成熟前增加，随后随着果实成熟和软化而减少，表明该部分参与茄子果实的质地维持。
In developing and ripening eggplant fruits (Semi-round striped, Purple long and Black round), the main pectin fractions, water-, ammonium oxalate-, and alkali-soluble, were estimated up to maturity and ripening. The determinations were made using the m-hydroxydiphenyl assay, which was automated resulting in a rapid and sensitive method to quantitatively determine the pectic substances. For all cultivars studied, total pectic polysaccharides decreased during the initial growth period and after 15 days showed a slightly increasing trend. The concentration of water-soluble pectic substances decreased until 28 days, as did the oxalate-soluble fraction. These two pectin fractions increased during the development period between 28 and 42 days while the alkali-soluble (protopectin) fraction decreased. The increase of protopectin before physiological maturity, and its subsequent decrease with fruit ripening and softening, indicated the involvement of this fraction in the texture maintenance of eggplant fruits.