期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 97, 期 8, 页码 2547-2552出版社
WILEY
DOI: 10.1002/jsfa.8072
关键词
Pyrus pyrifolia Nakai; 1-methylcyclopropene (1-MCP); softening; cell wall components; cell wall-degrading enzymes
资金
- National Key Technology R&D Program of China [2007BAD07B06]
- Construction Projects of Top University at Fujian Agriculture and Forestry University of China [612014042]
BACKGROUND: Huanghua pear will lose its firmness quickly during postharvest storage at ambient temperature, and hence has limited storage and marketing potential. In this study, Huanghua pears treated with paper containing 0 (control) or 0.9 mu L L-1 1-methylcyclopropene (1-MCP) for 12 h, and then stored at (25 +/- 1) degrees C for 30 days, were investigated for the effect on fruit firmness, cell wall composition and activities of cell wall-degrading enzymes. RESULTS: Huanghua pears without 1-MCP treatment softened rapidly during room-temperature storage and cell wall composition analyses showed an increase in water-soluble pectin (WSP) and decreases in cell wall materials (CWM) and cell wall components such as Na2CO3-soluble pectin (NSP), cellulose and hemicellulose. In contrast, the 1-MCP-treated fruits maintained higher firmness than the control; also, the treatment prevented the formation of WSP and reduced the degradation of CWM and cell wall components including NSP, cellulose and hemicellulose. 1-MCP treatment also significantly lowered the activities of cell wall-degrading enzymes such as pectinesterase, polygalacturonase, beta-galactosidase and cellulase during storage. CONCLUSION: 1-MCP treatment can slow down the softening of Huanghua pears through reducing cell wall-degrading enzyme activities and hence maintain the integrity of the cell wall structure. (C) 2016 Society of Chemical Industry
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