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| 茄子果实采后软化过程中细胞壁组分及其降解酶活性的变化 | |
| 引用本文： | 赵云峰,林瑜,吴玲艳.茄子果实采后软化过程中细胞壁组分及其降解酶活性的变化[J].食品与发酵工业,2012,38(10):212-216. |
| 作者姓名： | 赵云峰 林瑜 吴玲艳 |
| 作者单位： | 1. 盐城工学院,江苏盐城224051 福建农林大学,福建福州350002 2. 闽西职业技术学院资源工程系,福建龙岩,364021 3. 盐城工学院,江苏盐城,224051 |
| 基金项目： | 盐城工学院校级科研项目，盐城工学院2012年大学生创新创业训练计划 |
| 摘 要： | 研究了细胞壁组分及其降解酶活性的变化与茄子果实采后软化的关系。结果表明,采后茄子果肉硬度随贮藏时间的延长而不断下降。贮藏期间果肉水溶性果胶(WSP)含量在贮藏前12天不断增加,之后快速下降,而共价结合型果胶(CSP)、半纤维素和纤维素等细胞壁组分含量持续减少。果肉果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)和纤维素酶(CX)活性均呈先升高后下降趋势,分别在贮藏至第6、9、12天达到最大值;β-半乳糖苷酶(β-Gal)活性始终保持较高水平,且在整个贮藏期间活性变化不明显。相关性分析结果表明,CSP、半纤维素和纤维素的降解与采后茄子果实软化密切相关,PG和CX在茄子果实采后软化过程中起着重要的作用。 |
| 关 键 词： | 茄子果实 软化 细胞壁组分 细胞壁降解酶 |
Changes in Cell Wall Components and Cell Wall-degrading Enzyme Activities of Postharvest Eggplant Fruits During Softening |
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| Zhao Yun-feng,Lin Yu,Wu Ling-yan.Changes in Cell Wall Components and Cell Wall-degrading Enzyme Activities of Postharvest Eggplant Fruits During Softening[J].Food and Fermentation Industries,2012,38(10):212-216. | |
| Authors: | Zhao Yun-feng Lin Yu Wu Ling-yan |
| Affiliation: | 1(Yancheng Institute of Technology,Yancheng 224051,China) 2(Fujian Agriculture and Forestry University,Fuzhou 350002,China) 3.(Department of Resources and Engineering,MinXi Vocational and Technical College,Longyan 364021,China) |
| Abstract: | Changes in cell wall components and cell wall-degrading enzyme activities of postharvest eggplant fruits during softening were investigated.The main results were as follows.Firmness of eggplant flesh constantly declined during storage.Water-soluble pectin(WSP) content continuously increased 12 days after storage,and followed by quickly decreasing.Covalent pectin(CSP),semicellulose and cellulose contents decreased progressively.Pectinmethylesterase(PME),polygalacturonase(PG) and cellulase(CX) activities firstly increased and then decreased,and respectively reached maximum when stored to 6,9 and 12 days.β-Galactosidase(β-Gal) activity maintained at a high level and did not change obviously during storage.Analysis of correlation showed that the degradation of CSP,hemicellulose and cellulose was closely related to softening of postharvest eggplant fruit.PG and CX played an important role in the process of eggplant fruit softening. |
| Keywords: | eggplant fruits softening cell wall component cell wall-degrading enzyme |
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