FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes

The FT-IR spectroscopic study of peach cell walls revealed the existence of two peaks absorbing at 1749 and 1630 cm−1 assigned, respectively, to the absorption of the esterified and non-esterified carboxyl groups of the pectin molecules. A linear relationship between the degree of esterification [(number of esterified carboxylic groups/number of total carboxylic groups)×100] and the ratio of the area underneath the peak at 1749 cm−1 over the sum of the areas underneath the two peaks, at 1749 and 1630 cm−1, was established using the FT-IR spectra of standard compounds. The use of the 2nd derivative and curve-fitting techniques allowed the elimination of spectral interferences from other cell wall components. The degree of esterification (D.E.) of pectins from Redhaven peaches immediately after harvest and during storage was evaluated from FT-IR data. During storage at 0°C, the D.E. remained practically constant up to 35 days. During storage at higher temperatures it decreased approaching a final value — the same for all temperatures. This value was reached after 22 days of storage at 5°C, 15 days at 15°C and after only 6 days at 20°C. The changes in the degree of esterification during storage correlated well to fruit firmness.