College of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong 264025, PR China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Chem. 2019 Dec 1;300:125194. doi: 10.1016/j.foodchem.2019.125194. Epub 2019 Jul 16.
The effects of near freezing temperature (NFT) storage at -1.9 °C on cell wall degradation of 'Shushanggan' apricot was studied comparing to 0 °C and 5 °C storage. Our results indicated that NFT storage strongly inhibited the solubilization of NaCO-soluble pectin and cellulose, by the suppression of cell wall modifying enzymes (polygalacturonase, β-Galactosidase, pectin methyl esterase and cellulase) and related genes expressions. The loss of side chains was the main modification in CDTA (Cyclohexane-diamine-tetraacetic Acid)-soluble pectin during storage and made the main contribution to the softening of apricot, while the loss of side chain was suppressed by NFT storage. Microscopic observation showed that NFT storage delayed the degradation of pectin fraction and protected cell wall structure from loosing. This study proves that NFT storage is an effective technology to suppress the cell wall polysaccharides degradation and ultrastructure modification of apricot.
研究了在-1.9°C 的近冰点温度（NFT）下储存对“酥山红”李细胞壁降解的影响，并与 0°C 和 5°C 下储存进行了比较。结果表明，NFT 储存通过抑制细胞壁修饰酶（多聚半乳糖醛酸酶、β-半乳糖苷酶、果胶甲酯酶和纤维素酶）及其相关基因的表达，强烈抑制了 NaCO 可溶果胶和纤维素的溶解。在储存过程中，CDTA（环己二胺四乙酸）可溶果胶中的侧链丢失是主要的修饰方式，这是李果实软化的主要原因，而 NFT 储存抑制了侧链的丢失。微观观察表明，NFT 储存延缓了果胶的降解，保护了细胞壁结构不松散。本研究证明 NFT 储存是一种抑制李果实细胞壁多糖降解和超微结构修饰的有效技术。
