羧甲基壳聚糖涂膜保鲜冷藏上海蜜梨的抗软化机理  

Preservation Mechanism of Carboxymethyl Chitosan Coating on Pear Firmness during Cold Storage

作　　者：周然[1] 谢晶[1] 李云飞[2] 陈静[3] 

机构地区：[1]上海海洋大学食品学院,上海2001306 [2]上海交通大学农学院,上海200240 [3]北京大发正大有限公司,北京101139

出　　处：《食品与生物技术学报》2012年第1期90-95,共6页Journal of Food Science and Biotechnology

基　　金：上海市优秀青年教师科研专项基金(B8101-09-0025);"创新行动计划"部分地方院校计划项目(08390513900);上海市教育委员会重点学科建设项目(J50704);上海市教育委员会科研创新项目(11YZ160)

摘　　要：为探讨羧甲基壳聚糖涂膜对冷藏(4℃)上海蜜梨的保脆保鲜效果,以涂膜液浸涂上海蜜梨,检验了在随后冷藏过程中上海蜜梨的硬度及与硬度变化相关的细胞壁水解酶和细胞壁成份变化的规律。结果表明,经过60d的冷藏,利用羧甲基壳聚糖涂膜的上海蜜梨硬度达到对照组硬度的1.13倍(p<0.05)。其机理主要是由于羧甲基壳聚糖涂膜处理抑制了冷藏过程中上海蜜梨果实中细胞壁水解酶(果胶酯酶、多聚半乳糖醛酸酶和纤维素酶)的活性上升,从而减少果胶、半纤维素和纤维素等细胞壁物质的降解,进而减缓了果肉的硬度的变化。In this study,the effects of caboxymethyl chitosan(CMC) coating on the crisp quality of Shanghaimi Pears during 60 days of storage at 4 ℃ were studied.The results showed that the firmness of carboxymethyl chitosan-coated pears reached 1.13 times than that of the control pears after 60 days of cold storage(p<0.05).This is mainly due to carboxymethyl chitosan coating repressed the increasing activities of cell wall hydrolytic enzymes(including pectinesterase,polygalacturonase and cellulase),then reducing degradation changes in such cell wall materials as pectin,hemicellulose and cellulose,thereby delaying soft changes in Shanghaimi pears during cold storage.

关 键 词：上海蜜梨 硬度 细胞壁 水解酶 

分 类 号：S661.2[农业科学—果树学] S379.2[农业科学—园艺学]