Changes in papaya cell walls during fruit ripening (Record no. 40367)

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fixed length control field 02037nam a2200253Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250625122509.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-6022
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250602s9999 xx |||||s2 |||| ||und|d
245 10 - TITLE STATEMENT
Title Changes in papaya cell walls during fruit ripening
490 0# - SERIES STATEMENT
Volume/sequential designation Postharvest Biology and Technology, 16(1), p.79-89, 1999
520 3# - SUMMARY, ETC.
Summary, etc. The apparent molecular mass range of different extractable fractions of papaya fruit pectin and hemicellulose during fruit ripening was determined. The pectin molecular mass declined and the solubility of pectin in cyclohexane-diaminotetraacetic acid and Na2CO3 solutions increased during ripening. The molecular mass decreased and the solubility of hemicellulose in KOH increased during ripening. Water soluble uronic acid increased 6-fold during ripening as the yield of cell wall material declined. The loss of high molecular mass pectins decreased throughout ripening while the demethylation rate was greater early in ripening. Changes in pectin molecular size did not parallel loss of fruit firmness during early ripening. The pectin fractions were mainly composed of rhamnose, glucose, xylose, galactose, mannose and arabinose, in decreasing order of concentration. Non-cellulosic glucose and xylose were the main neutral sugars in the hemicellulose fraction followed by mannose and galactose and traces of rhamnose and arabinose. These results suggested that pectin hydrolysis and the modification of hemicellulose both were involved in papaya fruit softening. Pectin hydrolysis was apparently more important during the late phase of fruit softening.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FRUIT SOFTENING
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element WALL BREAKDOWN
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element WALL HYDROLYSIS
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element PECTIN
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element HEMICELLULOSE
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Paulla, R.E.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Grossb, K
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Qiu Y.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1VXsIglUFhjq1m_y-9LxdytVU2fLKhOFx/view?usp=drivesdk">https://drive.google.com/file/d/1VXsIglUFhjq1m_y-9LxdytVU2fLKhOFx/view?usp=drivesdk</a>
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942 ## - ADDED ENTRY ELEMENTS (KOHA)
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  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 25.06.2025   B-6022 25.06.2025 25.06.2025 Documentos solicitados