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The effects of physical characteristics and cell wall enzymatic activities of several strawberry culti-vars were investigated for possible industrial use. The enzymes study showed that the softest varieties had the highest pectin methylesterase (PME) and polygalacturonase (PG) activities. Differences in alcohol-insoluble pectin, water-soluble pectin, and parietal residue compositions were observed between Darsanga (“firm fruit”) and Senga sengana (“soft fruit”). Finally, the study of pectin composition of Darsanga and Senga sengana indicated that the softest fruit had the highest water-soluble pectin content. The measurement of fruit PME activity permitted a preliminary screening of fruit maturity characteristics.
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Lefever et al. (2004) studied this question.
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