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. 2020 Aug 14;9(8):225. doi: 10.3390/biology9080225

Table 1.

Monosaccharide composition of AGPs (mol %) extracted from fruit at different stages of ripening.

Monosaccharide Composition (mol%)
Man Rha GlcA GalA Glc Gal Xyl Ara Fuc
AGPs from green fruit 2.9 1.8 3.9 7.3 22.3 30.5 12.8 14.6 3.8
AGPs from red fruit 2.7 3.8 1.7 19.4 21.6 15.2 9.8 24.4 1.5
AGPs from stored fruit 3.7 5.6 2.0 20.2 6.3 16.5 8.6 34.9 2.1