摘要
以草莓为材料,研究不同气体成分处理及冷藏对果实纤维素酶(CS)、果胶甲酯酶(PE)及多聚半乳糖醛酸酶(PG)活性的影响。结果表明,0%O2+10%CO2处理增强了果实CS、PE和PG活性;11%O2+10%CO2处理亦增强了果实PE和PG活性,其对低温贮藏果实CS活性的影响不显著,但增强了货架果实的CS活性;3%O2+5%CO2处理对低温贮藏果实CS和PG活性的影响不显著,而导致货架期CS和PG活性增强,但显著降低了果实的PE活性。说明0%O2+10%CO2处理加快果实软化与其诱导果实CS、PE和PG活性升高有关,3%O2+5%CO2处理主要是通过抑制PE活性而减缓果实的软化进程。
Enzymes activities of cell wall（cellulase,pectinesterase and polygalacturonase） of strawberry stored in different gas compositions（0% O2＋10% CO2,11% O2＋10% CO2,3% O2＋5% CO2） and refrigeration were investigated.Results showed 0% O2＋10% CO2 treatment increased CS,PE and PG activities of fruit.11% O2＋10% CO2 treatment also increased PE and PG activities of fruit,this treatment had no effect on CS activity of fruit stored in low temperature,but increased CS activity of fruit stored in shelf.3% O2＋5% CO2 treatment had no effect on CS and PG activity of fruit stored in low temperature,but increased the CS and PG activity of fruit stored in shelf,but reduced the PE activity.It was indicated the senescence of fruit had related with the increase of CS,PE and PG induced by 0% O2＋10% CO2 treatment,treatment of 3% O2＋5% CO2 controlled the softening mainly through inhibiting PE activity.
出处
《食品与机械》
CSCD
北大核心
2011年第1期98-101,共4页
Food and Machinery
基金
江苏省农业科技自主创新资金项目(编号:CX(09)629)
关键词
草莓
气调贮藏
细胞壁酶
strawberry
controlled atmosphere storage
enzymes of cell wall
