摘要
以"日升"番木瓜果实为材料,研究了采后1-MCP处理对番木瓜果实多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)、纤维素酶(CX)、内切木聚糖酶(Endo-xylanase)、内切葡聚糖酶(Endoglucanase)和β-半乳糖苷酶(β-galactosidase)等的影响。结果表明:1-MCP处理后,番木瓜果实的硬度一直保持较高水平,整个贮藏期内硬度仅下降了9.4%;PG酶、PME酶、CX酶、内切葡聚糖酶和β-半乳糖苷酶的活性都呈现峰型变化的趋势,与对照果实相比,在贮藏前期,1-MCP处理果实的PG酶、PME酶、CX酶、内切葡聚糖酶和β-半乳糖苷酶的活性都高于对照(P<0.01),且在PG酶、PME酶和CX酶上的促进作用更显著。与之不同的是,在整个贮藏期内,内切木聚糖酶一直保持平稳变化,始终维持在较低水平,且这种平稳变化的趋势与一直保持较高水平的果实硬度相吻合。推测1-MCP处理后番木瓜果实不能正常软化与内切木聚糖酶活性的稳定变化有重要关系。
In this paper, papaya fruits （cv. Rengsheng） were used to sthdy the effects of 1-MCP on the enzymes related with softening, such as polygalacturonase （PG）, pectin methyl esterase （PME）, cellulose （CX）, endo-xylanase, glucanase and β-galactosidase, and so on. The results showed that： firmness of papaya fruit treated by 1-MCP remained at a high level, firmness decreased 9.4% during the whole storage period; the activities of PG, PME, CX, endo-glucanase and β-galactosidase showed peak trend. Compared with the control fruits, the activities of PG, PME, CX, endo-glucanase and β-galactosidase were higher than that of CK （P〈0.01） in the early storage time, this effects were more significantly in the PG enzyme, PME enzyme and CX enzyme. However, endo-xylanase maintained steady change and was in the lower value during the storage time, and this stable change coincided with the high value of fruit firmness. This suggests that there may be the close relationship between not softening of papaya fruits treated with 1-MCP and the stability in endo-xylanase activity.
出处
《食品科技》
CAS
北大核心
2014年第9期51-55,共5页
Food Science and Technology
基金
国家自然科学基金项目(31260495)
海南省重大科技专项(ZDZX2013011)
