A contribution to the study of the chemical evolution of pectic substances during growth, maturation and senescence of fruits

Davignon, L.

C.R. Acad. Agric, Fr., 47: 62-6


Accession: 013930652

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A 3-year study showed that pectic acids increase in the fruit during growth; they then remain constant during maturation and to an advanced stage of senescence in Calville apple, diminish rapidly in Bigarreau cherry and diminish slowly until death in Passe Crassane pear. Substances associated with the polygalacturonic acids in pear and apple are glucosans, galactans, arabans and xylans. In cherry there appear to be no xylans, and the glucosans are only present in small quantity.