热处理对冷藏茄子果实细胞壁代谢的影响

Effects of heat treatment on cell wall metabolism in cold-stored eggplant fruits

研究热处理对冷藏茄子果实细胞壁物质含量和细胞壁降解酶活性的影响。结果表明:与对照果实相比,热处理可有效抑制冷藏茄子果实冷害指数(CI)的上升,保持较高的硬度,延缓果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)、纤维素酶(CX)和β-半乳糖苷酶(β-Gal)活性的上升,抑制离子结合型果胶(ISP)、共价结合型果胶(CSP)、半纤维素和纤维素含量的下降。结果说明热处理减轻冷藏茄子果实冷害与抑制细胞壁代谢有着密切的关系。

Effects of heat treatment on cell wall metabolism in cold-stored eggplant fruits were investigated. The results showed that compared with the control fruits, heat treatment could effectively reduce the increase in chilling index （CI） and keep higher firmness, delay the increase in activities of pectinmethylesterase （PME）, polygalacturonase （PG）, cellulase （Cx） and ffGalactosidase （ffGal）, inhibit the decline in contents of ionic pectin （ISP）, covalent pectin （CSP）, semicellulose and cellulose. From the results it can be concluded that the reduction of chilling injury symptom by heat treatment is closely related to the inhibition of cell wall metabolism.