1987 Volume 34 Issue 6 Pages 386-391
Quantitative and qualitative changes of pectin during development of Satsuma mandarin fruits (Citrus unshiu Marc.) was investigated. Alcohol insoluble solid (AIS) content decreased in flavedo and albedo parts and increased in membrane part during fruit development as fresh weight basis. Hydrochloric acid soluble pectin (HSP) was major fraction among four soluble pectin fractions in AIS during fruit development. In flavedo, albedo and juice sac parts HSP has increased, but there was little increase in membrane part from the middle of August to the early of December. Anhydrogalacturonic acid content in pectin prepared from fruit components decreased in albedo part and increased in juice sac part. In fractioned acidic polysaccharide, arabinose was a major component among neutral sugars. Arabinose, galactose and glucose occupied about 80% in total neutral sugars. There were little changes in the compositional ratio of neutral sugars during fruit development. Little changes in degree of esterification and average of molecular weight of pectin were observed during fruit development, but their properties differed among component parts.
