杏果实采后细胞壁组份及水解酶活性变化研究

Changes of Cell Wall and Hydrolases Activity in the Apricot Fruit of Postharvest

以6个早、中、中晚熟新疆杏品种为材料,采后贮藏于(3.0±0.5)℃,定期测定果实贮期细胞壁含量、细胞壁组成物质含量、果胶酶、纤维素酶和β-葡萄糖苷酶活性的变化,研究果实采后贮藏过程细胞壁及相关水解酶变化特性。结果表明,贮藏期间,6个品种杏果实硬度、细胞壁含量下降,果胶酶和纤维素酶活性升高,促进了原果胶和纤维素的降解,纤维素、半纤维素和共价结合型果胶含量下降,细胞壁水溶性果胶和离子型果胶含量明显上升,最终导致果实的软化。6个杏品种中,中熟品种轮台小白杏硬度和细胞壁含量高于其他品种,表现为较耐贮藏;早熟品种巴都玉吕克含量最低,差异显著(P<0.05),表现为不耐贮藏,进一步解释了中熟及中晚熟杏耐贮原因。

Six Xinjiang apricot cultivars： early maturing varieties, medium maturing varieties and later maturing varieties were used as test materials, were stored at （3.0 ± 0.5）℃, the changes of cell wall con- tent, cell wall components content, PG, cellulase, β-glucosidase and hydrolase characteristics were regularily determined during storage time. The results showed：during postharvest storage,cell wall and firmness of 6 apricot varieties decreased,pectinase and cellulase activity increased, which promoted the degradation of the original pectin and cellulose,cellulose,hemicellulose,and covalent binding type fruitgel content decreased, the water-soluble pectin and ionic pectin content of the cell wall were significantly increased, which ultimately led to softening of the fruit. Among the six apricot cultivars,the firmness and cell wall content of the medium maturing variety-Luntaixiaobaixing,were higher than those of other varieties, early maturing varieties Baduyulvke with non-storability, the lowest content of cell wall showed a significant difference （P〈 0.05）, further explained the reason why the mid-maturing and late-maturing apricot had storability.