Abstract:In order to understand the reasons for the differences in fruit texture of Canarium album, the content of cell wall components and related enzyme activities in the fresh ‘Qinglan 1’ and the processed ‘Changying’ were studied during fruit development. The results showed that with the ripening of fruits, PME activity in ‘Qinglan 1’ was higher than that in ‘Changying’, which promoted the degradation of pectin, and the ISP content was high as well as CSP content was low. The content of cellulose in both cultivars was high, and hemicellulose content of ‘Qinglan 1’ was lower than that of ‘Changying’. The lignin content of ‘Qinglan 1’ was lower than that of ‘Changying’, and the higher PAL and POD activities could promote the increment of lignin content. Therefore, the differences of ISP, CSP, hemicellulose and lignin contents might be the reason of fruit texture differences between ‘Qinglan 1’ and ‘Changying’.
