Changes in Hardness and Pectic Substances of Mume Fruit during Maturation and Storage
1993 Volume 19 Issue 3 Pages 101-106
Details
1993 Volume 19 Issue 3 Pages 101-106
Elucidalion the changes in pectic substances and Ca, Mg content in relation to its hardness during maturation. Mume fruit (Japanese Apricot, Prunus Mume Sieb. et Zucc. var. microcarpa Makino) was investigated Research was carried out for about one month from May 21st to June 26th 1984 at four storage temperatures, 3°C, 15°C, 30°C and 35°C.
The following results were obtained.
1) The hardness of the fruit was seen to decrease with the fruit growth. Observations were conducted on the increase of WSP (water-soluble pectin), the decrease of HSP (hydrochloric acid-soluble pectin) and HSP/WSP ratio.
2) The total content of Ca in the pectin decreased with the fruit growth, just as the changes in the hardness and pectin content.
3) The Ca content (mg/g in PSP [hexametaphosphate-soluble pectin]) during fruit growth was also parallel to the changes in fruit hardness.
4) The fruit became softer during the storage period as the WSP increase and the HSP decrease and with the ratio of HSP/WSP. On the other hand, there was negligible change in Ca content (mg/g in each pectin fraction) during that time.
5) The Ca and Mg content (mg/g in PSP and WSP) were seen to decrease with storage. Pectin was observed to be soluble in water and hardness to increase.
