摘要
研究了0,5,10℃3种贮藏温度对桑葚采后果实品质与细胞壁降解相关酶活性的影响。结果表明,0℃低温贮藏能够抑制果实硬度及色泽L*、a*、b*等品质指标的下降,减缓果实自溶指数和失重率的上升,有效降低多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)、果胶裂解酶(PL)等细胞壁代谢酶的活性,推迟酶活峰值出现的时间,从而延缓桑葚果实的自溶进程,延长贮藏保鲜期。
The effect of different storage temperatures（0, 5 ℃ and 10 ℃） on fruit quality and degrading enzymes of cell wall in mulberries during storage was investigated. The results showed that low temperature storage at 0 ℃ could inhibit the reduction of fruit firmness and color index such as L＊, a＊and b＊, and slow down the increase in aril breakdown index and weight loss. Meanwhile, storage at 0 ℃ also decreased the activities of polygalacturonase（PG）, cellulose（Cx） and pectin lyase（PL） and delayed appearance of their peak values, thereby delaying the process of aril breakdown and prolonging storage time of mulberry fruit.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第2期166-172,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31471634)
国家公益性行业(农业)科研专项(201303073)
浙江省公益技术研究农业项目(2013C32078)
关键词
桑葚
温度
细胞壁水解酶
自溶
mulberry
temperature
degrading enzymes of cell wall
aril breakdown
