Changes in the structure of apple pectic substances during ripening and storage

Abstract

During ripening, the degree of polymerization, the degree of esterification, the neutral sugar content and the neutral sugar composition of extractable apple pectic substances did not change. Some xylose and glucose containing polysaccharides can be extracted from the ripe cell walls suggesting that changes in the hemicelluloses take place. In senescent apples, significant changes in the structure of apple pectic substances could be observed. The degree of polymerization of both the galacturonan chains and the arabinogalactan side chains decreased. The amount of water-extractable pectin molecules carrying 1,3/1,6-linked galactans increased. The degree of esterification and the distribution of the methoxyl groups in the apple pectic substances did not change very much.