Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Changes in Pectin Content and Average Molecular Weight of Pectin during Maturation of the Mango “Kaew”
Warunee VARANYANONDJun NAOHARAKaruna WONGKRAJANGMasatoshi MANABE
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JOURNAL FREE ACCESS

1999 Volume 5 Issue 4 Pages 362-364

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Abstract

Water soluble pectin (WSP) in an alcohol insoluble solid (AIS) of mango “Kaew”, which is exclusively used in processing, increased with maturation. Hydrochloric acid soluble pectin (HSP) decreased. Ammonium oxalate soluble pectin (ASP) did not exhibit a regular pattern. Average molecular weight (MW) of all soluble pectins decreased as the mangoes matured to the overripe stages. Between the half-ripe and ripe stages, average MW decreased significantly in both WSP and ASP. Average MW values for HSP declined gradually as maturation proceeded.

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© 1999 by Japanese Society for Food Science and Technology
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