期刊
FOOD CHEMISTRY
卷 136, 期 1, 页码 139-143出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.113
关键词
Loquat fruit; Chilling injury; Sugar
资金
- National Natural Science Foundations of China [31000821, 31071616]
- Natural Science Foundation of Zhejiang Province [Y3090116]
- Natural Science Foundation of Ningbo [2011A610003]
- Innovative Research Team of Ningbo [2011B82019]
The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1 degrees C for 35 days. No symptoms of chilling injury occurred in the fruit, of 'Ninghaibai' cultivar, during the whole storage whereas, in 'Dahongpao' fruit, severe chilling symptoms were observed after 20 days of storage at 1 degrees C. 'Ninghaibai' fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had 'Dahongpao'. Furthermore, the chilling resistant 'Ninghaibai' fruit also showed higher activities of hexokinase and fructokinase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit. (C) 2012 Elsevier Ltd. All rights reserved.
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