The insoluble cell wall polysaccharides of strawberries during the later stages of ripening and after preservation and storage under commercial conditions

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Abstract
Preparations containing the insoluble cell wall have been isolated from two varieties of strawberries at three stages during the ripening of the fruit and at intervals during 40 weeks' storage of fruit preserved under commercial conditions by (a) freezing, (b) sul‐phiting or (c) canning. The component anhydro‐sugars and ester groups making up the polysaccharide fraction of the preparations were determined. The results obtained suggest that marked changes in the texture of the strawberries occurring at various stages of the investigation were not accompanied by large changes in the composition of the insoluble cell wall polysaccharides.
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