Modification of pectin polysaccharides during ripening of postharvest banana fruit

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 144-149

  Duan, Xuewu ^a   Cheng, Guiping ^a,d   Yang, En ^a   Yi, Chun ^a   Ruenroengklin, Neungnapa ^a   Lu, Wangjin ^b   Luo, Yunbo ^c   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^d UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Banana; Fruit; Glycosyl linkage; Molecular mass distribution; Pectin polysaccharide

Indexed keywords

GALACTAN; GALACTOSE; GALACTURONIC ACID; GLYCOSYLATED ALBUMIN; MONOSACCHARIDE; PECTIN; POLYSACCHARIDE;

ACIDITY; ARTICLE; BANANA; DEPOLYMERIZATION; FRUIT FIRMNESS; FRUIT RIPENING; HARVESTING; MASS FRAGMENTOGRAPHY; MOLECULAR WEIGHT; PROTEIN ANALYSIS; PROTEIN MODIFICATION; RESIDUE ANALYSIS; SOLUBILITY;

EID: 43649094829     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.049     Document Type: Article

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