Taxonomic group: plant / Streptophyta
(Phylum: Streptophyta)
Publication DOI: 10.1111/j.1399-3054.1994.tb02536.xJournal NLM ID: 1256322Publisher: Copenhagen: Scandinavian Society For Plant Physiology
Institutions: Kuchinotsu Branch, Fruit Tree Res. Station, Ministry of Agriculture, Forestry and Fisheries, Kuchinotsu, Japan
Bananas, Musa (AAA group, Cavendish subgroup) ‘Giant Cavendish’, were ripened in a biotron at 25°C with ethylene during 4 days. Changes in mechanical properties of pulp were detected by a stress-relaxation technique. The decrease in T0, the parameter for minimum stress-relaxation time, began between day 0.5 and 1, while the decrease in initial stress began between day 0 and 0.5, suggesting that the decrease in elasticity and viscosity of pulp is a crucial physical event of pulp softening. Cellulose and moisture contents were about 3 and 780 mg (g fresh weight)−1, respectively, which were unchanged during ripening. The decrease in starch content of cell materials and in uronic acid content of the pectic polysaccharides of the cell walls began between day 0.5 and 1. As regards the sugar composition of the hemicellulose fraction, decreases in arabinose, mannose and galactose contents began between day 0 and 0.5. The results show that the partial decrease in hemicelluloses preceded the breakdown of starch and suggest that the coordinated degradation of pectic and hemicellulosic polysaccharides and starch is the main cause for the pulp softening process.
cell wall, cellulose, starch, hemicellulose, pectin, banana, ripening, softening, stress-relaxation
Structure type: homopolymer ; n is large
Compound class: maltosaccharide
Contained glycoepitopes: IEDB_140629,IEDB_142488,IEDB_144998,IEDB_146664,IEDB_420417,IEDB_420418,IEDB_420421,IEDB_857742,IEDB_983931,SB_192
Comments, role: Parent molecule: amylose maltodextrin
NCBI Taxonomy refs (TaxIDs): 214697Reference(s) to other database(s): GTC:G05740LL, CCSD:
49717, CBank-STR:2712
Show glycosyltransferases
There is only one chemically distinct structure:
Found 
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