College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
Food Chem. 2015 May 15;175:471-7. doi: 10.1016/j.foodchem.2014.12.011. Epub 2014 Dec 10.
The effects of postharvest β-aminobutyric acid (BABA) treatment on fruit firmness, pectin degrading enzymes, cell wall constituents and microstructural alterations of pericarp in sweet cherry fruit were investigated. BABA significantly delayed the decline of fruit firmness and inhibited the increase of membrane permeability and the accumulation of malondialdehyde in cherries. The BABA-treated fruit exhibited significantly higher contents of water-soluble pectin, CDTA-soluble pectin, Na2CO3-soluble pectin, total pectin, cellulose and hemicellulose than the control during storage. Activities of pectin degrading enzymes including polygalacturonase and pectinmethylesterase were markedly reduced by BABA treatment. Observations by scanning electron microscopy showed BABA maintained smooth cuticle and integrated structure of subepidermal cell in sweet cherry. These results suggest that the delay in fruit senescence by BABA may be due to depressed membrane permeability and malondialdehyde content, reduced activities of polygalacturonase and pectinmethylesterase, enhanced cell wall polysaccharides content, and integrated subepidermal cell structure in sweet cherry.
研究了采后β-氨基丁酸（BABA）处理对甜樱桃果实硬度、果胶降解酶、细胞壁成分和果皮微观结构变化的影响。BABA 显著延缓了果实硬度的下降，抑制了膜通透性的增加和丙二醛的积累。与对照相比，BABA 处理的果实贮藏过程中水溶性果胶、CDTA 可溶性果胶、Na2CO3 可溶性果胶、总果胶、纤维素和半纤维素含量显著升高。果胶降解酶包括多聚半乳糖醛酸酶和果胶甲酯酶的活性明显降低。扫描电子显微镜观察表明，BABA 处理保持了甜樱桃光滑的表皮和表皮下细胞的完整结构。这些结果表明，BABA 延缓果实衰老可能是由于膜通透性和丙二醛含量降低，多聚半乳糖醛酸酶和果胶甲酯酶活性降低，细胞壁多糖含量增加，以及甜樱桃表皮下细胞结构完整。
