热激处理对柿果实软化和细胞壁物质代谢的影响  

Effects of Heat Shocks on Softening and Cell Wall Material Metabolism in Persimmon Fruits

作　　者：罗自生[1] 

机构地区：[1]浙江大学食品科技系,杭州310029

出　　处：《中国食品学报》2006年第3期84-88,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：以扁花柿为试材,研究了热激处理对柿果实软化进程及其细胞壁物质代谢的影响。结果表明:采后柿果第3天出现呼吸高峰和乙烯高峰,柿果组织中的果胶酯酶、多聚半乳糖醛酸酶和纤维素酶活性迅速上升,原果胶和纤维素降解,水溶性果胶增加,导致果实迅速软化。热激处理不但推迟了柿果呼吸高峰和乙烯高峰的出现,而且降低了柿果呼吸峰值和乙烯峰值,延缓柿果组织中果胶酯酶、多聚半乳糖醛酸酶和纤维素酶活性的上升,从而抑制原果胶、纤维素的降解和水溶性果胶的增加,延缓柿果的软化进程,延长果实的货架期。The effects of heat shocks on softening and cell wall metabolism in postharvest persimmon fruits （Diospyros kaki L. cv. Bianhua） were investigated using CV Bianhua as experimental material. Results showed that the Persimmon fruits appeared climacteric rise with a distinct rise in ethylene production in the third day. The activities of pectinesterase, polygalacturonase and cellulase increased sharply, with the protopectin and cellulose decreased and the water soluble pectin （WSP） content increased, resulted in fruit softening. Heat shocks not only retarded the climacteric rise and suppressed the ethylene production, but also decreased peak value of the climacteric and ethylene production in persimmon fruits and significantly delayed the activities of pectinesterase, polygalacturonase and cellulase increasing in association with suppression of the protopectin, cellulose decreasing and the soluble pectin increasing. Thus, heat shocks can inhibit persimmon fruits softening and extend the postharvest shelf life.

关 键 词：柿果 热激处理软化 细胞壁物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]