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090			_aB-11512
245	1	0	_aRelationship between Softening and the PQlyuronides ill Ripenillg Banana Fruit
490	0		_vJ. Sci. Food Agric., 60(1), p.61-68, 2006
520	3		_aBanana fruits, Musa (AAA Group, Cavendish subgroup)'Williams' were ripened in air at 20°C with ethylene. Pulp began softening between days I and 2 of ripening and reached a maximum by the fourth day. Total pulp cell wall uronic acid and uronic acid soluble in 40 mM EDTA, 50 mM acetate, pH 4'5, also began to decrease and increase respectively between days I and 2. By day 8, total uronic acid had decreased from 10·2 to 4-4 mg g-I fresh weight, and had become entirely soluble in EDTA-buffer, while EDTA-buffer-soluble uronic acid had increased from 2·3 to 4·5 mg g-I. The molecular size distribution of the EDTAbuffer-soluble uronic acid was unchanged up to day 4, when there was a slight loss in the proportion of smaller species. The average molecular size of this uronic acid did not change significantly during 8 days of ripening (relative to dextrans, Mn 36 kDa; Mw 173 kDa). The large change in total content and extractability of cell wall polyuronides that correlated with softening was inconsistent with depolymerisation by endopolygalacturonase (EC 3.2.1.15), reduced cross-linking of polyuronides by calcium, or extraction artefacts.
650	1	4	_aBANANA
650	1	4	_aMUSA
650	1	4	_aFRUIT
650	1	4	_aRIPENING
650	1	4	_aSOFTENING
650	1	4	_aDEFORMATION
650	1	4	_aCELL WALLS
650	1	4	_aPECTINS
650	1	4	_aPOLYURONIDES
650	1	4	_aURONIC ACID
650	1	4	_aMOLECULAR SIZE DISTRIBUTION
700	1	2	_aWade, N.L.
700	1	2	_aKavanagh, E.E.
700	1	2	_aHockley, D.G.
700	1	2	_aBrady, C.J.
856	4	0	_uhttps://drive.google.com/file/d/1jM_rCXa03wK4w4wB9mUdzGEOwSRbM2Il/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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