CHANGES IN THE CELL-WALL OF OLIVE FRUIT DURING PROCESSING

Olive fruits were sampled at various stages during their progress thro ugh the ''California Black Ripe'' process. Analysis of cell,walls prep ared from these fruits indicated that processing was accompanied by ge neral solubilization of polysaccharides and that pectins and a noncell ulosic glucan component were most clearly affected. Soluble polysaccha rides accumulated in processing liquids. Analysis of these and of poly saccharides extracted fr om cell walls suggests that the polymer most extensively solubilized and eluted during processing is a relatively u nbranched pectin.