以"蓝丰"蓝莓果实为试材,研究了冷藏对蓝莓果实细胞壁组分及其降解酶活性的影响。结果表明:蓝莓果实的软化与离子结合型果胶(ISP)、共价结合型果胶(CSP)含量和多聚半乳糖醛酸酶(PG)、纤维素酶(Cx)、β-半乳糖苷酶(β-Gal)活性关系密切,其中,ISP含量和PG活性与果实硬度呈显著负相关,Cx和β-Gal活性与果实硬度呈极显著负相关,CSP含量与果实硬度呈极显著正相关;冷藏期间,随果实硬度的逐渐下降,CSP含量逐渐降低,ISP含量变化幅度小,PG和β-Gal活性呈上升趋势,Cx活性呈现先下降后上升趋势,3种酶均在贮藏的后期活性急剧上升;在冷藏的30 d,果实的细胞壁组分和相关酶活性变化较小,果实硬度下降缓慢;与采后自然后熟的果实相比,冷藏30 d的蓝莓果实常温货架期间Cx活性和β-Gal活性一直处于较低水平,PG活性高峰延晚出现,Cx活性高峰极显著降低,果胶甲酯酶(PE)活性未出现高峰。可见,冷藏30 d的蓝莓果实细胞壁组分含量及相关酶活性的变化一定程度受到抑制,果实状态保持良好。

Using "LanFeng"blueberry as the material,the effects of refrigeration on cell wall components and cell wall-degrading enzyme activities of blueberries were investigated. Results showed that the content of ISP and CSP,the activity of PG,Cx and β-Gal were closely related with softening of the fruit,wherein ISP content and PG activity were significantly negative correlated with the firmness of the fruit,the activity of Cx and β-Gal showed highly significant negative correlation with firmness,the content of CSP and firmness were highly significant positive correlation. During cold storage,the content of CSP decreased progressively,the change of ISP content was small,the activity of PG and β-Gal increased gradually and the activity of Cx rose firstly and then decreased. The activity of PG,β-Gal and Cx rose sharply in the later period of cold storage. In the first 30 days of cold storage,the change of cell wall components and cell wall-degrading enzyme activity were small and firmness decreased slowly. Compared with the blueberries stored at room temperature,the activity of Cx and β-Gal in the refrigerated fruit maintained at a low level,the peak of PG activity appeared later,the peak of Cx activity decreased significantly,and the peak of PE activity was not appeared during shelf life at room temperature after refrigerating for 30 days. Thus it can be seen that the cell wall components and cell wall-degrading enzyme activities were inhibited in a certain degree and the blueberries were kept in a good condition after cold storage for 30 days.