文献类型： 外文期刊
作者： Ding, Shenghua 1 ; Wang, Rongrong 2 ; Shan, Yang 1 ; Li, Gaoyang 1 ; Ou, Shiyi 3 ;
作者机构： 1.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China
2.Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China
3.Jinan Univ, Dept Food Sci & Technol, Guangzhou, Guangdong, Peoples R China
关键词： pectin;jujube;growth stages;molecular weight distribution
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
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收录情况： SCI
摘要： BACKGROUNDPectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar composition, molecular weight (M-w) distribution and degree of methylesterification (DM), in six different growth stages (S1 to S6) of jujube fruit were assessed.
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