Changes in the Physico-chemical Properties of Peach Fruit Pectin during On-tree Ripening and Storage

Abstract

Radius of gyration (size), intrinsic viscosity, molecular weight, percentage of galacturonate, and percentage of neutral sugars were measured for chelate-soluble (CSP) and alkaline-soluble (ASP) pectins extracted from the cell walls of melting flesh (MF) and nonmelting flesh (NMF) peach [Prunus persica (L.) Batsch]. Weight percentage of cell walls, pectin content, and firmness were measured also. Peaches were extracted at 20, 21, and 22 weeks after flowering (WAF) and after various lengths of shelf storage at 25 ± 2C for the peaches picked at 21 WAF. Weight percentage of cell walls and firmness decreased markedly between the 21st and 22nd WAF; and between the 3rd and 6th day of storage for MF peaches as compared to NMF peaches. During these same periods, there were marked drops in the pectin content and the uronide content for MF as compared to NMF peaches. Size and intrinsic viscosity dropped markedly for CSP of MF peaches in comparison with NMF peaches during these same periods, whereas the molecular weight of CSP and ASP increased in MF peaches over that measured for NMF peaches. These results suggested that α -D-galacturonase (E.C. 3.2.1.15) was involved in softening only in the latter stages of ripening MF peaches. Further, cell wall polymers containing long thin pectin aggregates were destroyed, whereas cell wall polymers containing short thick pectin aggregates remained.