梨果实贮藏中可溶性果胶和半纤维素分子结构的变化

Changes in Molecular Structure of Soluble Pectin and Hemicellulose During Storage of Pear Fruits

为了解分子结构变化与耐藏性的关系,以耐贮性不同的苹果梨和新高梨为试材,利用Ultrogel AcA22凝胶柱渗漏分离,比较了梨贮藏中可溶性果胶和半纤维素分子大小的变化。结果表明,苹果梨的半纤维素分子大于新高梨。在贮藏过程中,耐贮性强的苹果梨果实可溶性果胶分子大小变化不明显,但半纤维素分子明显变小。相反,新高梨的可溶性果胶分子明显变小,而未观察到半纤维素分子大小的变化。说明梨的耐贮性与可溶性果胶分子结构变化及半纤维素分子大小有关,而与半纤维素分子结构变化没有直接关系。

To study the relation between molecular structure and storage potential of pear fruit, the ‘Pingguoli＇ and ‘Niitaka＇ species that have different storage potential, were used as materials for comparing the size change in pear soluble pectin and hemicellulose during storage stage using Uhrogel AcA 22 gel filtration profile method. The results showed that the hemicellulose size of ‘Pingguoli＇ significantly bigger than that of ‘Niitaka＇. The soluble pectin molecular size in ‘Pingguoli＇ was not significantly different in during storage stage, but the molecular size of hemicellulose significantly changed smaller. Instead, the soluble pectin molecular size of ‘Niitaka＇ significantly changed smaller, at the same time without changes in the molecular size of hemicellulose. So the pears storage potential was related to the changes of molecular structure of soluble pectin and molecular size of hemicellulose, without direct relation to the molecular structure of hemicellulose.