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Compositional changes in cell wall polysaccharides from chilled and non chilled cucumber cucumis sativus fruit

Compositional changes in cell wall polysaccharides from chilled and non chilled cucumber cucumis sativus fruit

Phytochemistry 23(8): 1575-1578

Cell wall carbohydrate composition and 1-aminocyclopropane-1-carboxylic acid (ACC) content were determined in chilled (2.5.degree.) and non-chilled (12.5.degree.) cucumber fruit. The major compositional change that accompanied the increased capability for ACC synthesis during chilling was a diminished loss of galactose residues, relative to the loss which occurred at 12.5.degree. However, the loss of galactose residues increased markedly when fruit were transferred from 2.5.degree. to 20.degree., and wall galactose levels eventually declined to similar levels in both chilled and non-chilled fruit. Rhamnose, arabinose, xylose, mannose and cellulose content of walls was similar in chilled and non-chilled fruit and did not change substantially upon transfer of fruit to 20.degree. Upon transfer of chilled fruit from 2.5.degree. to 20.degree., an increase in the relative amount of galacturonic acid in cell walls occurred; this change did not occur in non-chilled fruit. Thus, chilling stress results in a rapid change in the neutral sugar and galacturonic acid composition of cell wall pectic polysaccharides upon warming.

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Accession: 005024025

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