Albedo of citrus fruits (late Lat . Albēdo - “whiteness”, formed from Latin albus - “white”) [1] - the inner white loose spongy layer of the peel of citrus fruits .
It is the middle layer of the pericarp ( mesocarpius , or interfacial). In citrus mesocarp, it is a whitish, friable layer, lying directly under the yellow flavedo . It consists of stellate or horned cells, between which there are large airways of the intercellular space [2] .
Depending on the species and variety, the albedo of citrus fruits contains a large number of structural carbohydrates : cellulose 3.5-4.4% and storage carbohydrates - water-soluble sugars 6.5-8.0%, protopectin 1.9-6.1% , water-soluble pectin 0.3-2.1% per wet weight. The water-soluble fractions of citrus albedo sugars contain glucose , fructose and sucrose with small amounts of xylose and rhamnose . The albedo of citrus fruits contains significantly more pectin than pulp, and it is predominantly represented by 2 ⁄ 3 protopectin [3] [4] . The pectin content is the highest in albedo. In this regard, large-fruited citrus fruits as an industrial raw material source of pectin are estimated precisely by the weight of albedo. For example, the content of pectin in the albedo, respectively, is: for oranges 20.5%; lemons have 29.9%; mandarins have 9.3%.
See also
- Hesperidium
- Mesocarp
- Flavedo
Notes
- ↑ Epishkin, N.I. Historical Dictionary of Russian Gallicisms. - M .: ETS, 2010.
- ↑ Dumansky, D.N. Citrus crops. - M .: Selkhozikhdat, 1962 .-- 242 p.
- ↑ Chemical composition of citrus fruits
- ↑ Kosyura, V.T. Fundamentals of winemaking: textbook. manual for university students enrolled in specialty 311200 "Technology pr-va and rev. S.-kh. products ”/ V. T. Kosyura, L. V. Donchenko, V. D. Nadykta. - M., 2004 .-- 218 p.