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Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage
- Ng, A., Parr, A.J., Ingham, L.M., Rigby, N.M., Waldron, K.W.
- Journal of agricultural and food chemistry 1998 v.46 no.8 pp. 2933-2939
- carrots, cell walls, food storage, texture, firmness, carbohydrates, phenolic acids, esterification, polysaccharides, pectins, lignin, cell wall components
- The aim of this study was to examine the changes of cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage in relation to textural properties. Alcohol-insoluble residues were prepared and extracted sequentially with water and cyclohexane-trans-1,2-diamine-tetraacetic acid (CDTA) to leave residues. The extracts and residues were analyzed for their carbohydrate composition and, when appropriate, degree of methylesterification (DM). During maturation, the water-soluble pectic polysaccharides decreased from approximately 23% in immature (8-week-old) carrots to 16% in mature carrots. This was accompanied by an increase in the levels of CDTA-soluble and CDTA-insoluble pectic polysaccharides. During storage, the proportions of water-soluble uronide continued to decrease (at all temperatures) to <8% after 3 months; this was accompanied by a decrease in the DM of the soluble uronide to approximately 30%. A concomitant increase in the levels of CDTA-soluble pectic polysaccharides occurred.