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Abstract
Nanostructure of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of two Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar ‘Caode’ and crisp cultivar ‘Bende’) with two different ripening stages were characterised using atomic force microscopy. Both cultivars shared some common values of chain widths for WSP or CSP, and both pectins shared several values of chain widths including 37, 55 and 61 nm. The results indicate that different cultivars shared similar components of pectin, and cultivar textural difference might be related to the interaction between pectin and other cherry components or the dissociation of pectin. During ripening, the wide WSP and CSP gradually dissociate in width. The results demonstrated that the changes of WSP and CSP of Chinese cherry in widths were a dissociation process.
†The manuscript is a contribution for the special issue on the 70th birthday of Prof. Dr. Atta-ur-Rahman.
Acknowledgements
Projects 31071617, 30600420 and 30800255 supported by National Natural Science Foundation of China contributed to this research. The authors also appreciate the support by Shanghai Pujiang Program (090628) and Shanghai Qingpu-Shanghai Jiao Tong University Cooperation Fund (091110) and appreciate the contributions of Prof. Atta-ur-Rahman in the field of natural product chemistry.
Notes
†The manuscript is a contribution for the special issue on the 70th birthday of Prof. Dr. Atta-ur-Rahman.