Cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage

The aim of this study was to examine the changes of cell wall chemistry of carrots (Daucus carota cv. Amstrong) during maturation and storage in relation to textural properties. Alcohol-insoluble residues were prepared and extracted sequentially with water and cyclohexane-trans-1,2-diaminetetraacetic acid (CDTA) to leave residues. The extracts and residues were analyzed for their carbohydrate composition and, when appropriate, degree of methylesterification (DM). During maturation, the water-soluble pectic polysaccharides decreased from approximate to 23% in immature (8-week-old) carrots to 16% in mature carrots. This was accompanied by an increase in the levels of CDTA-soluble and CDTA-insoluble pectic polysaccharides. During storage, the proportions of water-soluble uronide continued to decrease (at all temperatures) to <8% after 3 months; this was accompanied by a decrease in the DM of the soluble uronide to approximate to 30%. A concomitant increase in the levels of CDTA-soluble pectic polysaccharides occurred.