热处理对轻度加工葡萄细胞壁组分及相关酶活性的影响  

Effect of Heat Treatment on Composition and Hydrolase Activity of Cell Wall of Lightly Processed Table Grapes

作　　者：寇莉萍[1] 刘兴华[1] 任亚梅[1] 罗安伟[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《保鲜与加工》2008年第1期21-24,共4页Storage and Process

基　　金：教育部春晖计划项目科教司留学回国人员启动费(2002-317);陕西省科技攻关项目(2007K02-05)

摘　　要：以红地球葡萄为试材,研究了热水与热空气处理对轻度加工葡萄细胞壁水解酶活性的影响。结果表明,热处理可极显著地抑制轻度加工葡萄PG活性的上升,可显著地抑制贮藏后期(60～90天)PE活性;热处理轻度加工葡萄的硬度与PE活性呈显著负相关性,相关系数达到-0.7573,但与PG活性无相关性;轻度加工葡萄在贮藏过程中Cx活性缓慢上升,热处理显著地抑制了Cx活性的上升;热处理葡萄硬度的变化与Cx活性呈极显著负相关,相关系数r达到-0.9289;热处理对果胶含量的影响与对照比较差异不显著。The changes in lightly processed ＂red globe＂ grapes cell wall composition and hydrolase activity as affected by heat treatment were evaluated. The results showed that heat treatment could significantly inhibit both the accumulation of PE and PG activity during the end of storage. There was negative relation between PE activity and firmness, and the correlation coefficient is -0.757 3. There was no relativity between PG activity and firmness. The Cx activity rised slowly dowring the stroage of lightly precessed table grapes. Heat treatment could significantly suppress the accumulation of Cx activity. There was negative relation between Cx activity and firmness, and the correlation coefficient is -0.928 9. The pectin content of grapes was not significantly affected by heat treatment.

关 键 词：葡萄 热处理 纤维素酶 果胶脂酶 果胶 

分 类 号：S663.1[农业科学—果树学]