Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums.

This study evaluated the effects of postharvest ripening (0–6 days, D0–6) on cell wall pectin profile, infrared-assisted hot air-drying characteristics, and sugar content. Results showed that during postharvest ripening progress, the content of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) increased while the content of Na 2 CO 3 -soluble pectin (NSP) and hemicellulose (HC) decreased. In addition, the average molecular weight of WSP increased while the average molecular weight of NSP decreased. Secondly, the drying time of plums with different postharvest ripening periods was in the order: D3 < D4 < D2 < D1 < D0 < D5 < D6. Furthermore, the sugar content of dried plums was mainly influenced by drying time, with three stages of sugar changes observed, tied to moisture content: (1) Sucrose hydrolyzes (50–85%); (2) Fructose and glucose degrade (15–50%); (3) Sorbitol degrades (15–42%). These findings indicate that the transformation of cell wall pectin profile during the postharvest ripening process alters drying behavior and regulates the sugar content of dried plums. Galacturonic acid (PubChem CID: 439215); Acetone (PubChem CID: 180); Distilled water (PubChem CID: 962); Trans-1,2-Diaminocyclohexane-N, N, N, N′-tetraacetic acid (PubChem CID: 2723845); Na 2 CO 3 (PubChem CID: 10340); Glucose (PubChem CID: 5793); fructose (PubChem CID: 2723872) sucrose (PubChem CID: 5988) sorbitol (PubChem CID: 5780) and Sodium borohydride (PubChem CID: 4311764). [Display omitted] • Postharvest ripening affects plum's drying characteristics and dried plum's sugar content. • Postharvest ripening process alters cell wall polysaccharide content. • Molecular weight of pectin and microstructure were used to explore quality changes. • Postharvest ripening process affects the water distribution status of plums. • Plum drying has three sugar change stages tied to moisture content. [ABSTRACT FROM AUTHOR]