硅酸钠的应用通过抑制与细胞壁降解相关的酶的活性来延缓苹果软化。
Application of sodium silicate retards apple softening by suppressing the activity of enzymes related to cell wall degradation.
机构信息
College of Food Science and Technology, Bohai University, Jinzhou, P. R. China.
Food Safety Key Laboratory of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, P. R. China.
出版信息
J Sci Food Agric. 2019 Mar 15;99(4):1828-1833. doi: 10.1002/jsfa.9376. Epub 2018 Oct 31.
BACKGROUND
During the storage of apples, apple softening is one of the main problems. Sodium silicate has been used to enhance disease resistance and maintain quality of fruits. In the present study, apple fruit (cv. Golden delicious) were treated with 100 mmol L sodium silicate for 10 min and stored at 20 °C to investigate its effects on weight loss, flesh firmness, and the activity of cell wall-degrading enzymes.
RESULTS
The results indicated that 100 mmol L of sodium silicate treatment delayed the increase of weight loss and decrease of the flesh firmness in apples. Sodium silicate treatment also suppressed the activity of polygalacturonic acid transeliminase and pectin methyltranseliminase, pectin methylgalacturonase, polygalacturonase, cellulase and β-galactosidase in the fruit.
CONCLUSIONS
Delaying apple softening by sodium silicate treatment is closely related to the inhibition of the activity of cell wall-degrading enzymes and weight loss. © 2018 Society of Chemical Industry.
背景
在苹果贮藏过程中，苹果软化是主要问题之一。硅酸钠已被用于增强抗病性和保持果实品质。本研究用 100mmol/L 硅酸钠处理苹果（金冠品种） 10min，然后在 20°C下贮藏，以研究其对失重、果肉硬度和细胞壁降解酶活性的影响。
结果
结果表明，100mmol/L 硅酸钠处理延缓了苹果失重增加和果肉硬度下降。硅酸钠处理还抑制了多聚半乳糖醛酸转醛酶和果胶甲酯转醛酶、果胶甲酯酶、多聚半乳糖醛酸酶、纤维素酶和β-半乳糖苷酶的活性。
结论
硅酸钠处理延缓苹果软化与抑制细胞壁降解酶和失重密切相关。 © 2018 英国化学学会。
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