冷藏方式对桃采后果胶含量和β-半乳糖苷酶活性的影响  

Effects of Cold-storage Mode on Post-harvest Pectin Contents and β-galactosidase Activity of Peach

作　　者：李丽梅[1] 关军锋[1] 冯云霄[1] 及华[1] 孙玉龙[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,石家庄050051

出　　处：《西北植物学报》2009年第8期1637-1642,共6页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家科技支撑计划(2006BAD22B01-06);河北省自然科学基金(C2008001204)

摘　　要：以采后包装和不包装的‘大久保’桃果实为材料,分别测定了其在8℃冷藏(A)、8℃冷藏10 d后转入0℃贮藏(B)和0℃冷藏(C)方式下的硬度、出汁率、果胶含量和β-半乳糖苷酶活性的变化。结果表明:在A、B冷藏方式下,包装较不包装处理显著抑制了果实的硬度下降、原果胶含量减少和可溶性果胶含量增加,降低了果实出汁率和-βgal活性;与冷藏期比较,货架期后冷藏方式A和B果实表现为硬度下降、原果胶含量减少、可溶性果胶含量增加,以及出汁率和-βgal活性升高。与冷藏方式A和B比较,冷藏方式C果实的硬度和原果胶含量较高,出汁率和可溶性果胶含量较低;货架期后,不包装的果实硬度和原果胶含量增加,可溶性果胶含量和-βgal活性降低,但包装处理却能减缓上述现象的发生。研究表明,桃采后用30μm聚乙烯袋包装、于8℃冷藏10 d后转入0℃贮藏处理,能使桃果实在贮藏期保持较低的可溶性果胶含量和较高的原果胶含量和出汁率,并能使桃在货架期正常后熟软化,是贮藏桃的一种较好方式。Studies were carried out on firmness, pectin contents and β-galactosidase activity of packaging and unpackaging treatment of ＇Okubo＇ peaches under different storage modes which were A,stored at 8℃ ;B, first stored at 8℃ for 10 d,then stored at 0℃ ;C,stored at 0℃,respectively. The results showed that compared with unpackaging treatment of A or B,packaging treatment could restrain the lowering of firmness, the decrease of protopectin and the increase of water-soluble pectin contents and the rate of juice extracting,as well as the β-galactosidase activity; and compared with that of cold-storage period, fruits under treatment A or B showed a decrease of firmness and protopectin contents, a increase of water-soluble pectin contents,as well as the rate of juice extracting and β-galactosidase activity during shelf-storage period. At the same time,compared with treatment A and B,fruits under C manifested higher firmness and protopectin contents,lower rate of juice extracting and β-galactosidase activity. Moreover,the increase of firmness and protopectin contents, the decrease of water-soluble pectin contents and β-galactosidase activity were showed during shelf-storage period. But packaging treatment could alleviate the above. In conclusion, the packaging treatment of B i. e. peaches first stored at 8℃ for 10 d,then stored at 0℃ could not only restain lower content of water-soluble pectin, higher content of protopetin and rate of juice extracting, hut also make the peaches ripen and soften normally. So it was suitable for ＇Okubo＇ peach storage.

关 键 词：桃 包装 冷藏方式 果胶 Β-半乳糖苷酶 

分 类 号：Q945.66[生物学—植物学]