蓝莓外表皮蜡质及其对果实软化的影响  

Epicuticular Wax's Effect on Fruit Softening of Blueberry

作　　者：郜海燕[1] 杨帅[1,2] 陈杭君[1] 楚文靖[3] 穆宏磊[1] 葛林梅[1] 

机构地区：[1]浙江省农业科学院食品科学研究所浙江省果蔬保鲜与加工技术研究重点实验室,杭州310021 [2]浙江师范大学化学与生命科学学院,浙江金华321004 [3]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《中国食品学报》2014年第2期102-108,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家公益性行业(农业)科研专项(201303073);"十二五"国家863计划项目(2012AA101606);浙江省重大科技国际合作项目(2011C14003)

摘　　要：为了探讨蓝莓外表皮蜡质对采后蓝莓果实的保护效果,研究蓝莓外表皮蜡质结构及其对果实采后软化的影响。研究结果表明:蓝莓失去外表皮蜡质后会加速果实软化。外表皮蜡质的存在降低了腐烂率和失重率,抑制了果胶甲酯酶(PME)活性、多聚半乳糖醛酸酶(PG)活性和纤维素酶(Cx)活性,延缓了纤维素和原果胶的降解和可溶性果胶的上升,保持了果实硬度。由此说明蓝莓外表皮蜡质与果实软化密切相关。In order to explore the effect of epicuticular wax on postharvest blueberry fruits, the structure of epicuticular wax and its effect on softening of postharvest fruits were investigated. The results showed that, blueberry fruits will accelerate senescence more easily without epicuticular wax. Epicuticular wax not only reduced the decay rate and weight loss rate, but also significantly decreased the activities of pectin methylesterase（PME）, polygalacturonase（PG） and cellulose. Epicuticular wax was also found to delay the depolymerization of propectin and cellulose to inhibit the increase of water soluble pectin（WSP）, and to maintain fruit firmness. From the above results, it could be concluded that epicuticular wax of blueberry fruits was closely related to softening.

关 键 词：蓝莓 蜡质 软化 

分 类 号：S663.9[农业科学—果树学]