Changes in the Pectin (Uronic Acid) Content of Storage Tissue 1

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Abstract
Changes in the pectin (uronic acid) content are reported for disks of carrot, swede turnip, sugar-beet, red beet, and potato maintained in aerated, running tap water at three temperatures for periods of up to 20 days. Under certain conditions, synthesis of uronic acids, as estimated by a micro-decarboxylation method, occurs and there are changes in the relative amounts of water-soluble and water-insoluble constituents of the tissues. The increases in water-insoluble material and the periods when the maximum changes occur are discussed in relation to the corresponding changes in dry weights of the tissues.