食品与发酵工业 >

2024 , Vol. 50 >Issue 13: 256 - 262

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036465

研究报告

香叶醇对仙桃李常温贮藏期间果实硬度及细胞壁多糖代谢的影响

  • 洪敏 ,
  • 周炼 ,
  • 姚世响 ,
  • 程佳燚 ,
  • 石丝 ,
  • 贺明阳
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  • 1(西南大学 柑桔研究所,重庆,400712)
    2(农业农村部柑橘类果品质量安全控制重点实验室,重庆,400712)
    3(西南大学 食品科学学院,重庆,400715)
    4(汉源县农业农村局,四川 雅安,625399)
第一作者:硕士,实验师(贺明阳副研究员为通信作者,E-mail:hemingyang@cric.cn)

收稿日期: 2023-06-14

  修回日期: 2023-07-07

  网络出版日期: 2024-08-02

基金资助

国家重点研发计划项目(2021YFD1600804);四川省中央引导地方科技发展专项项目(2023ZYD0293)

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Effects of geraniol treatment on firmness and cell wall polysaccharides metabolism in plum fruit during storage at ambient temperature

  • HONG Min ,
  • ZHOU Lian ,
  • YAO Shixiang ,
  • CHENG Jiayi ,
  • SHI Si ,
  • HE Mingyang
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400712, China)
    2(Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)
    3(College of Food Science, Southwest University, Chongqing 400715, China)
    4(Hanyuan Agricultural and Rural Bureau, Ya'an 625399, China)

Received date: 2023-06-14

  Revised date: 2023-07-07

  Online published: 2024-08-02

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摘要

细胞壁多糖是果实硬度的物质基础。硬度下降导致果实软化,影响果实贮藏寿命。该文旨在探究香叶醇对仙桃李常温贮藏期间果实硬度及细胞壁多糖代谢的影响。结果表明,1 000 μL/L香叶醇处理可延缓李果实硬度下降,降低过氧化氢和丙二醛的积累。与对照组相比,香叶醇处理使李果实原果胶、纤维素、半纤维素含量保持较高水平,可溶性果胶含量较低。香叶醇处理后多聚半乳糖醛酸酶、果胶裂解酶、纤维素酶、β-半乳糖苷酶等细胞壁降解酶活性低于对照组。说明香叶醇通过抑制细胞壁降解酶活性延缓了细胞壁多糖的降解。此外,香叶醇处理使果实可溶性固形物及可滴定酸含量保持较高水平。总之,香叶醇可调节细胞壁多糖代谢,延缓李果实采后硬度下降,同时保持果实较好的糖酸风味。

关键词： 李果实; 香叶醇; 细胞壁多糖; 细胞壁降解酶; 硬度

本文引用格式

洪敏 , 周炼 , 姚世响 , 程佳燚 , 石丝 , 贺明阳 . 香叶醇对仙桃李常温贮藏期间果实硬度及细胞壁多糖代谢的影响[J]. 食品与发酵工业, 2024 , 50(13) : 256 -262 . DOI: 10.13995/j.cnki.11-1802/ts.036465

Abstract

Cell wall polysaccharides are the material basis for fruit firmness.Fruit firmness loss results in softening and directly affects the storage life of postharvest fruit.This article aimed to investigate whether geraniol (GL) treatment can inhibit the decomposition of cell wall polysaccharides and cell wall-degrading enzyme activities, thereby delaying the firmness loss of ‘Xiantao' plum fruit at ambient temperature.Results showed that 1 000 μL/L GL atomization treatment could delay the decline of fruit firmness and reduce the accumulation of hydrogen peroxide and malondialdehyde.Compared to the CK group, GL treatment maintained higher contents of protopectin, cellulose, and hemicellulose, but had lower water-soluble pectin content.After GL treatment, cell wall-degrading enzyme activities such as polygalacturonase, pectinate lyase, cellulase, and β-galactosidase were lower than the CK group.GL treatment delayed the depolymerization of cell wall polysaccharides via inhibiting activities of degrading enzymes.Moreover, GL treatment maintained higher contents of total soluble solids and titratable acid in plum fruit.The comprehensive analysis concluded that GL treatment could regulate cell wall polysaccharide metabolism, alleviate firmness loss, and prolong the storage life of postharvest plum fruit, meanwhile maintaining better sugar and acid flavor in plum fruit.

Key words： plum fruit; geraniol; cell wall polysaccharides; cell wall-degrading enzymes; firmness

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