| ||September 2009, Vol.51 Issue 10, Page 910-980. |
Cover Caption: The Ripening of Kiwifruit
Textural changes during the ripening determine the shelf life of fruits. Kiwifruit softens during ripening, which is accompanied by cell-wall swelling. Xyloglucan (XG) is one of the cell-wall polymers, and its depolymerization is implicated as an early process in ripening-associated cell wall disassembly. After extensive removal of symplastic starch, the XG is partially purified from hemicellulosic II fractions. XG is strongly associated with glucomannan and arabinoxylan. See pp. 933¨C941 for more details. Photo taken by Dr. Zhong-Hui Zhang (Wuhan Botanical Garden, CAS) shows the variation of kiwifruits (cover design: Ying Wang).