Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses

Cell wall (CW) degradation causes texture loss of plant-based products after processing. However, these losses differ in intensity, which could be due to cell structure or plant tissue internal pH conditions. To distinguish two factors, CWs isolated from apple, beet and kiwifruit were subjected boiling at 2.0, 3.5 6.0. Pectin depolymerization was the least pronounced 3.5, while galacturonic acid contents all decreased 6.0 ?-elimination. Pectins solubilized, their size with increased during CW treatment. At 6.0, degrees methylation mostly apple galactose more CW. arabinan lost hydrolysis. Apple most susceptible either 2.0 degraded 2.0. In contrast, whichever pH. Acid hydrolysis ?-elimination appeared common mechanisms that cause neutral sugars, often pectin side chains, acid, respectively, but effects different intensities. This work has a guiding significance for improving thermally canning process.