*2.3. Rheology*

Two types of pectin were examined, TIC Pretested Pectin HM (69–75% methylation) [42] slow set (standardized with dextrose) (TIC Gums, White Marsh, MA, USA) and GENU BETA pectin (55% methylation) [43] (standardized with EU non-GM beet sucrose) (CP Kelco Atlanta, GA, USA). The HM pectin is derived from citrus pectin and as a result has a high HG content and a lower RG content, making it similar to the pectin found within the cell wall of *Allium* spp. [44,45]. GENU BETA pectin is produced from sugar beets, and as such it has a higher RG-II content (~5% compared to 0.6%), making it more like the

pectin found within *Arabidopsis*. Therefore, HG pectin was utilized as a proxy for *Allium*, while GENU BETA pectin was selected as a proxy for *Arabidopsis*.

Pectin viscosity was measured using the AR G2 rheometer (TA Instruments, New Castle, DE, USA) with the 40 mm smooth acrylic geometry. Measurements were taken at 20 ◦C, 12 ◦C and 4 ◦C. Viscosity was also measured throughout the temperature ramp. Prior to the first set of measurements at 20 ◦C, the sample was conditioned to 20 ◦C with a soak time of 120.0 s−<sup>1</sup> and a duration of 60.0 s<sup>−</sup>1. Viscosity measurements were then taken for 300.0 s−<sup>1</sup> with a shear rate of 0.11 s−1. The sampling rate for the measurements taken was 10 s<sup>−</sup>1/pt. The temperature was then decreased to 12 ◦C at a rate of 5.0 ◦C/min, with the shear rate remaining constant at 0.11 s−1. The sample was then conditioned with the same soak time and duration as stated above. Viscosity measurements were also conducted under the same conditions previously outlined. The temperature was decreased to 4 ◦C and measurements of viscosity were performed as previously described above. The experiment was repeated three independent times with four replicates of each treatment group per trial (*n* = 12).
