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TEXTURAL CHANGES AND MOLECULAR CHARACTERISTICS OF PECTIC CONSTITUENTS IN RIPENING PEACHES

✍ Scribed by A. L. SHEWFELT; V. A. PAYNTER; J. J. JEN

Book ID
108799569
Publisher
Institute of Food Technologists
Year
1971
Tongue
English
Weight
385 KB
Volume
36
Category
Article
ISSN
0022-1147

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## Abstract Ripening of mango (__Mangifera indica__ L., cv. Alphonso) fruit is characterized by a series of biochemical changes resulting in gradual textural softening. From unripe to ripe stage, the starch content came down from 18% to 0.1%; pectin from 1.9% to 0.5%; cellulose from 2% to 0.9% and