富士苹果在减压贮藏过程中相关品质指标与硬度的相关性分析  

The Correlative Studies on Related Quality Index and Fruit Hardness in the Process of Hypobaric Storage of Fushi Apple

作　　者：黄海英[1] 李晓娟 李正英[1] HUANG Haiying;LI Xiaojuan;LI Zhengying(Department of Food Engineering and Technology,Vocational and Technical College of Inner Mongolia Agricultural University,Baotou,Inner Mongolia 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,内蒙古包头014109

出　　处：《农产品加工》2020年第8期59-62,68,共5页Farm Products Processing

基　　金：校企合作资助项目“果蔬的减压贮藏保鲜技术”(2012年度)。

摘　　要：研究了富士苹果在减压贮藏过程中环境中的乙烯含量、多聚半乳糖醛酸酶(PG)活性、β-半乳糖苷酶(β-Gal)活性、果胶质含量与果实硬度的相关性。结果表明,苹果在减压贮藏条件下,贮藏环境中的乙烯含量、 PG活性、β-Gal活性值及最高值均较常压条件下的低,随着贮藏时间的延长,环境中的乙烯含量、PG活性、β-Gal活性增大,引起原果胶水解成水溶性果胶,细胞壁松弛,果实硬度下降,整个贮藏期果实硬度下降了21.7%,常压贮藏条件下硬度下降了35.9%。因此,可判断减压贮藏通过抑制PG活性及β-Gal活性,从而延缓了原果胶的水解速度,抑制了软化速率,延长果实的保质期。The correlation between fruit hardness and ethylene,polygalacturonase(PG),β-galactosidase(β-Gal),the content of pectin in the process of reduced pressure storage of Fushi apple were studied.The results showed that the under reduced pressure storage conditions,ethylene content,PG activity,β-Gal activity and maximum value of apples in storage environment were all lower than that under normal pressure conditions;With the extension of storage time,ethylene content,PG activity and beta-gal activity in the environment increased,resulting in hydrolysis of protopectin into water-soluble pectin,cell wall loosed,and fruit hardness decreased,the hardness of fruits decreased by 21.7%under reduced pressure storage during the whole storage period and 35.9%under normal pressure storage.Therefore,it could be judged that by inhibiting PG activity and beta-gal activity,hypobaric storage could delay the hydrolysis rate of propectin,inhibit the softening rate,and thus extend the shelf life of fruits.

关 键 词：减压贮藏 乙烯 多聚半乳糖醛酸酶 β-半乳糖甘酶 果胶质 

分 类 号：S661.1[农业科学—果树学]