کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1186442 | 963438 | 2010 | 5 صفحه PDF | دانلود رایگان |
Hardening is an important physiological disorder of chestnut fruit during storage. In this study, polysaccharides of chestnut (PCs) at 0%, 50% and 100% degrees of hardening (DH) were extracted and then sequentially fractionated using 40% and 80% ethanol in order to obtain PCs I and II. For fresh chestnut, arabinose, fructose, glucose and galactose were the main monosaccharides of PCs I and II. Significantly positive correlations (P < 0.01) existed between xylose, galactose, arabinose contents and DH, while significantly negative correlations (P < 0.01) were present between glucose, fructose contents and DH for both PCs I and II. The appearance in hardening of chestnut fruit was accompanied with decreases in the contents of 1,3-fructose, 1,3- and 1,6-glucose, and increases of 1,4-arabinose, 1,6-galactose and 1,3-xylose. The results confirmed that cell wall degradation of chestnut induced the structural changes in PCs I and II, which further led to the occurrence of hardening.
Journal: Food Chemistry - Volume 119, Issue 3, 1 April 2010, Pages 1211–1215