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To investigate the possible reasons for fruits, such as tomatoes, becoming softer and squashier as they ripen.
Member rating: No Rating | Words: | Submitted: Sat Aug 30 2003
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Research on squashy tomatoes Aim: To investigate the possible reasons for fruits, such as tomatoes, becoming softer and squashier as they ripen. Research: Pectin's are extracted from the cell wall with hot water or dilute acid or calcium chelators. They are the easiest constituents to remove from the cell wall. They form gels (i.e., used in jelly making). They are also another diverse group of polysaccharides that is particularly rich in galacturonic acid (galacturonans = pectic acids). Pectic polysaccharides can be cross-linked by dihydrocinnamic or diferulic acids. Although most pectic polysaccharides are acidic, others are composed of neutral sugars including arabinans and galactans. The pectic polysaccharides serve a variety of functions including determining wall porosity, providing a charged wall surface for cell-cell adhesion (middle lamella), cell-cell recognition, pathogen recognition and other. In plant cells, Pectin is linked to cellulose to form protopectin, which...
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