Physical State of Cellulose During Ripening of Peach
- 1 March 1961
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 26 (2) , 95-98
- https://doi.org/10.1111/j.1365-2621.1961.tb00775.x
Abstract
SUMMARY: Cell walls of ripening fruits of peach were purified of a large part of their non‐cellulosic components and examined with X‐ray techniques. Small, but distinct, increases in micellar size, and perhaps in percentages of crystallinity, are a function of the maturation process. These increases are interpreted as evidence of a limited degradation of cellulose (broadly defined).This publication has 4 references indexed in Scilit:
- Fine structure in the red algae - II. The structure of the cell wall of Rhodymenia PalmataProceedings of the Royal Society of London. B. Biological Sciences, 1959
- Histological and Histochemical Changes in Developing and Ripening Peaches. II. The Cell Walls and PectinsAmerican Journal of Botany, 1959
- Changes in the cell wall of the pear during ripeningBiochemical Journal, 1956
- An adjustable curved crystal monochromator for X-ray diffraction analysisApplied Scientific Research, Section B, 1950