protopectin

Protopectin began to increase after approximately 10 days ' storage .

连续冷藏10d以后，原果胶含量开始增多，水溶性果胶含量变化不大。

WSP content increased and protopectin content decreased quickly .

WSP含量迅速上升，而原果胶含量则不断下降。

The enzyme that catalyzes water-soluble pectin substance from protopectin is protopectinase .

原果胶酶是能水解不溶性果胶物质为可溶性果胶物质的一类酶。

The results of study showed that ( 1 ) The degrading of protopectin and hemicellulose is the may reason of the softening of the persimmon fruit .

试验结果表明：（1）在柿的自然后熟软化中，原果胶和半纤维素的降解是导致果实软化的主要原因。

However , in warmed fruit , protopectin content did not change significantly , whereas the amount of soluble pectin increased gradually during storage ( Fig.1 A ) .

中途加温的果实原果胶含量变化不多，但水溶性果胶却不断增加。

The protopectin and cellulose content decreased but soluble pectin content increased , and both protopectin content and cellulose content were positively correlated with flesh firmness significantly ( P < 0.01 ) .

采后原果胶和纤维素含量下降而可溶性果胶含量增加，且果肉硬度同原果胶含量和纤维素含量都呈极显著正相关（P<0.01）。

On the other hand , the content of protopectin in tomato pulp was decreased at the beginning and then increased at final stage with elevation of temperature , prolonging of time and increase of pH value .

果胶酶活性随着保温温度升高、时间延长和pH值增大呈先升高后降低的趋势。

Postharvest softening of jujube flesh was coincided with the starch degradation , the increase of amylase activity and soluble pectin content , the decrease in protopectin content , and polygalactouronase ( PG ) activity .

枣采后在软化过程中，果肉淀粉含量下降，淀粉酶活性上升，原果胶含量减少，可溶性果胶含量增加，多聚半乳糖醛酸酶（PG）活性下降；

It was shown that the content of soluble sugar , soluble protein , water-soluble pectin and MDA basically declined after an increase until the emergence of the ethylene production peak . The content of protopectin and firmness descended through the experiment .

结果表明，葡萄糖处理后LSW果实可溶性糖、可溶性蛋白质、水溶性果胶和MDA含量呈现先升高后下降的趋势，并且最大值出现时间与乙烯峰基本一致，而硬度和原果胶含量则一直下降。