ALCOHOL-INSOLUBLE CONSTITUENTS OF JUICE VESICLES OF CITRUS FRUIT

Authors


  • Journal Series Number 3611, Florida Agricultural Expeliment Stations.

Abstract

SUMMARY– The texture of the edible portion of citrus fruit is determined by the characteristics of the juice vesicles and their insoluble constituents. Alcohol-insoluble solids (AIS) of the juice vesicles of several varieties of oranges, grapefruit and tangerines were studied at different stages of maturity. The protein content of the AIS as determined by the Kjeldahl method was found to decrease with fruit maturity, although total amount per fruit tended to increase. Polysaccharides were separated by extracting the AIS with alkali of various concentrations. Each fraction after hydrolysis was analyzed for the monomers both by paper chromatography and gas chromatography of the silylated derivatives. Galactose, arabinose and traces of glucose were found in fractions associated with galacturonic acid, and xylose, arabinose and glucose in different proportions were found in the hemicellulose and cellulose fractions. Traces of rhamnose and other uronic acids also were detected.

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