温度对桑葚采后贮藏品质及细胞壁代谢酶的影响  

The Effect of Storage Temperature on Fruit Quality and Cell Wall Degrading Enzymes in Postharvest Mulberries

作　　者：李娇娇[1] 郜海燕[1] 陈杭君[1] 房祥军[1] 穆宏磊[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

出　　处：《中国食品学报》2016年第2期166-172,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31471634);国家公益性行业(农业)科研专项(201303073);浙江省公益技术研究农业项目(2013C32078)

摘　　要：研究了0,5,10℃3种贮藏温度对桑葚采后果实品质与细胞壁降解相关酶活性的影响。结果表明,0℃低温贮藏能够抑制果实硬度及色泽L*、a*、b*等品质指标的下降,减缓果实自溶指数和失重率的上升,有效降低多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)、果胶裂解酶(PL)等细胞壁代谢酶的活性,推迟酶活峰值出现的时间,从而延缓桑葚果实的自溶进程,延长贮藏保鲜期。The effect of different storage temperatures（0, 5 ℃ and 10 ℃） on fruit quality and degrading enzymes of cell wall in mulberries during storage was investigated. The results showed that low temperature storage at 0 ℃ could inhibit the reduction of fruit firmness and color index such as L＊, a＊and b＊, and slow down the increase in aril breakdown index and weight loss. Meanwhile, storage at 0 ℃ also decreased the activities of polygalacturonase（PG）, cellulose（Cx） and pectin lyase（PL） and delayed appearance of their peak values, thereby delaying the process of aril breakdown and prolonging storage time of mulberry fruit.

关 键 词：桑葚 温度 细胞壁水解酶 自溶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]