The Role of Polysaccharides and Metal Ions in the Cell Walls in the Pressure-Induced Hardening of Root Vegetables

摘要

The hardening of Japanese radish was brought about by standing after pressurization without a change of the water content. A decrease was observed in the concentrations of the calcium and potassium ions of hemicelluloses I and II during standing. There were no significant changes in the polysaccharide fractions with pressurization or standing. A small decrease in hemicellulose I and a small increase in hemicellulose II were observed with increasing standing time. The tissue pH decreased and alkali-insoluble proteins increased after pressure treatment as well as standing after pressure release.