The Role of Polysaccharides and Metal Ions in the Cell Walls in the Pressure-Induced Hardening of Root Vegetables
The hardening of Japanese radish was brought about by standing after pressurization without a change of the water content. A decrease was observed in the concentratons of the calcium and potassium ions of hemicelluloses I and II during standing. There were no significant changes in the polysaccharide fractions with pressurization or standing. A small decrease in hemicellulose I and a small increase in hemicellulose II were observed with increasing standing time. The tissue pH decreased and alkali-insoluble proteins increased after pressure treatment as well as standing after pressure release.
KeywordsCell Wall Component Pressure Treatment Ammonium Oxalate Polysaccharide Fraction Standing Time
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