| 不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响 |
| |
| 引用本文： | 赵胜锦, 张放. 不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响[J]. 食品工业科技, 2014, (18): 342-346. DOI: 10.13386/j.issn1002-0306.2014.18.068 |
| |
| 作者姓名： | 赵胜锦 张放 |
| |
| 作者单位： | 1.浙江大学果树科学研究所 |
| |
| 基金项目： | 浙江省科技厅公益性技术应用研究计划项目(2012C22021) |
| |
| 摘 要： | 以商业采收期的中国樱桃果实为实验材料,测定0、4、20℃三种贮藏温度下,果实呼吸强度、果肉硬度、可溶性果胶（WSP）、原果胶（SSP）、多聚半乳糖醛酸酶（PG）和β-半乳糖苷酶（β-Gal）的变化。结果表明,0、4℃与20℃贮藏相比,可显著抑制中国樱桃的呼吸作用,降低腐烂率,延缓PG和β-Gal酶活性上升,抑制果胶的降解,保持果肉硬度,表现出较好的贮藏效果。中国樱桃在0℃贮藏下更能抑制果实腐烂,维持果实品质。
|
| 关 键 词： | 中国樱桃 不同温度贮藏 果胶 多聚半乳糖醛酸酶 β-半乳糖苷酶 |
| 收稿时间： | 2014-01-03 |
Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.) |
| |
| ZHAO Sheng-jin, ZHANG Fang. Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)[J]. Science and Technology of Food Industry, 2014, (18): 342-346. DOI: 10.13386/j.issn1002-0306.2014.18.068 |
| |
| Authors: | ZHAO Sheng-jin ZHANG Fang |
| |
| Affiliation: | 1.Fruit Science Institute, Zhejiang University |
| |
| Abstract: | Commercial harvested Chinese cherry was stored at the temperature of 0, 4℃ and 20℃, respectively.Respiration rate, flesh firmness, soluble pectin, pectin, polygalacturonase (PG) and β-galactosidase (β-Gal) were determined during storage period. The results indicated that compared with 20℃, the storage temperature at 0℃ and 4℃ could reduce respiration and decay rate, keep flesh firmness, inhibit PG and β-Gal activity and pectin degradation. With a good performance at reducing decay rate and keeping storage quality, the temperature at 0℃ was proved to be the optimal storage temperature for Chinese cherry. |
| |
| Keywords: | Chinese cherry different temperature storage pectin polygalacturonase β-galactosidase |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
