不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响  

Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry(Prunus psedoerasus Lindl.)

作　　者：赵胜锦 张放[1] 

机构地区：[1]浙江大学果树科学研究所,浙江杭州310058

出　　处：《食品工业科技》2014年第18期342-346,共5页Science and Technology of Food Industry

基　　金：浙江省科技厅公益性技术应用研究计划项目(2012C22021)

摘　　要：以商业采收期的中国樱桃果实为实验材料,测定0、4、20℃三种贮藏温度下,果实呼吸强度、果肉硬度、可溶性果胶(WSP)、原果胶(SSP)、多聚半乳糖醛酸酶(PG)和β-半乳糖苷酶(β-Gal)的变化。结果表明,0、4℃与20℃贮藏相比,可显著抑制中国樱桃的呼吸作用,降低腐烂率,延缓PG和β-Gal酶活性上升,抑制果胶的降解,保持果肉硬度,表现出较好的贮藏效果。中国樱桃在0℃贮藏下更能抑制果实腐烂,维持果实品质。Commercial harvested Chinese cherry was stored at the temperature of 0,4% and 20% ,respectively. Respiration rate, flesh firmness, soluble pectin, pectin, polygalacturonase （PG） and β-galactosidase （β-Gal） were determined during storage period. The results indicated that compared with 20℃,the storage temperature at 0% and 4℃ could reduce respiration and decay rate,keep flesh firmness,inhibit PG and β-Gal activity and pectin degradation. With a good performance at reducing decay rate and keeping storage quality,the temperature at 0℃ was proved to be the optimal storage temperature for Chinese cherry.

关 键 词：中国樱桃 不同温度贮藏 果胶 多聚半乳糖醛酸酶 Β-半乳糖苷酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]