MA贮藏对桑果细胞壁组分和水解酶活性的影响  

Effect of Modified Atmosphere Storage on the Cell Wall Component and Cell Wall Hydrolase Activity of Mulberry Fruit

作　　者：罗自生[1] 

机构地区：[1]浙江大学食品科技与营养系,浙江杭州310029

出　　处：《果树学报》2003年第3期214-217,共4页Journal of Fruit Science

摘　　要：研究了在(2±1)℃下,MA贮藏对桑果细胞壁组分和水解酶活性的影响,结果表明:MA贮藏可抑制桑果呼吸强度和乙烯释放量,MA贮藏桑果的纤维素酶、果胶甲酯酶和多聚半乳糖醛酸酶等细胞壁水解酶活性和水溶性果胶含量显著低于对照,而果实的纤维素和原果胶含量显著高于对照,从而延缓桑果的软化。Postharvest mulberry fruit were stored at(2±1)℃in a sealed polyethylene bag.The effect of MA storage on cell wall component and cell wall hydrolase activity of mulberry fruit were observed.The respiration rate and ethylene content were inhibited by MA storage.The activity of polygalacturonase,PME,cellulase and the soluble pectin content of MA stor-age were significantly lower than those of control;while the flesh firmness,cellulose content ,protopectin content were sig-nificantly higher than those of control.Results showed that MA storage retarded the softening process of mulberry fruit.

关 键 词：桑果 细胞壁 组分 水解酶 酶活性 MA贮藏 呼吸强度 乙烯释放量 软化 气调贮藏 

分 类 号：S663.9[农业科学—果树学] S888[农业科学—园艺学]