Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums.

ABSTRACT

This study evaluated the effects of postharvest ripening (0-6 days, D0-6) on cell wall pectin profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed that during postharvest ripening progress, the content of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) increased while the content of Na2CO3-soluble pectin (NSP) and hemicellulose (HC) decreased. In addition, the average molecular weight of WSP increased while the average molecular weight of NSP decreased. Secondly, the drying time of plums with different postharvest ripening periods was in the order D3 < D4 < D2 < D1 < D0 < D5 < D6. Furthermore, the sugar content of dried plums was mainly influenced by drying time, with three stages of sugar changes observed, tied to moisture content (1) Sucrose hydrolyzes (50-85%); (2) Fructose and glucose degrade (15-50%); (3) Sorbitol degrades (15-42%). These findings indicate that the transformation of cell wall pectin profile during the postharvest ripening process alters drying behavior and regulates the sugar content of dried plums. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE Galacturonic acid (PubChem CID 439215); Acetone (PubChem CID 180); Distilled water (PubChem CID 962); Trans-1,2-Diaminocyclohexane-N, N, N, N'-tetraacetic acid (PubChem CID 2723845); Na2CO3 (PubChem CID 10340); Glucose (PubChem CID 5793); fructose (PubChem CID 2723872) sucrose (PubChem CID 5988) sorbitol (PubChem CID 5780) and Sodium borohydride (PubChem CID 4311764).