钙处理与超声处理对贮藏期间采后杏果实硬度、果胶成分及细胞壁相关酶的影响比较
Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage.
作者信息
Liu Mengpei, Li Jia, Zong Wei, Sun Wenwen, Mo Wenjuan, Li Shaofeng
机构信息
School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450002 Henan China.
Experiment Center of Forestry in North China, Chinese Academy of Forestry, National Permanent Scientific Research Base for Warm Temperate Zone Forestry of Jiulong Mountain in Beijing, Beijing, 102300 China.
出版信息
J Food Sci Technol. 2022 Apr;59(4):1588-1597. doi: 10.1007/s13197-021-05170-w. Epub 2021 Jun 11.
This study was conducted to examine the effects of calcium treatment (2%, 20 min) and ultrasonic treatment (400 W, 20 min) on postharvest apricot fruit during storage. The results showed that after calcium and ultrasonic treatment, compared with the control, the firmness of apricot fruit increased by 41.53% and 3.83% at 16 d, but juice yield and water-soluble pectin (WSP) content decreased by 8.26% and 3.55%, 28.57% and 4.08%, respectively. Both calcium and ultrasonic treatment were more effective in reducing polygalacturonase (PG), β-Galactosidase (β-Gal), pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) activity. Moreover, fruit firmness was significantly negatively correlated with juice yield, WSP and PPO, and positively correlated with PG and β-Gal, PPO and POD. In contrast, calcium treatment was more effective than ultrasonic treatment in delaying postharvest softening of apricot.
本研究旨在考察钙处理（2%，20分钟）和超声处理（400瓦，20分钟）对贮藏期间采后杏果实的影响。结果表明，经过钙处理和超声处理后，与对照相比，在第16天时杏果实的硬度分别提高了41.53%和3.83%，但出汁率和水溶性果胶（WSP）含量分别降低了8.26%和3.55%、28.57%和4.08%。钙处理和超声处理在降低多聚半乳糖醛酸酶（PG）、β-半乳糖苷酶（β-Gal）、果胶甲酯酶（PME）、多酚氧化酶（PPO）和过氧化物酶（POD）活性方面都更有效。此外，果实硬度与出汁率、WSP和PPO显著负相关，与PG、β-Gal、PPO和POD正相关。相比之下，钙处理在延缓杏采后软化方面比超声处理更有效。
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