摘要
以不同质地的桃果实为试材,采用测定乙醇不溶性物质(alcohol insoluble solids,AIS)及总果胶和水溶性果胶等相关指标的方法,研究了细胞壁组分变化的差异对不同质地桃果实软化过程的影响,以期阐明在成熟软化过程中不同质地桃果实的细胞壁组分的变化差异。结果表明:不同质地桃品种软化过程中细胞壁组分含量变化存在明显差异。软溶质桃在贮藏初期乙醇不溶性物质和纤维素含量迅速下降;在整个贮藏期间,软溶质桃的总果胶含量显著低于硬溶质和不溶质品种,而其水溶性果胶含量在贮藏的前期和中期一直保持较高水平。硬溶质和不溶质桃在整个贮藏期间细胞壁组分AIS、总果胶和纤维素含量均相近,且变化规律相似,即含量一直相对保持稳定,变化幅度较小。此外,水溶性果胶含量变化在溶质和不溶质桃之间存在明显差异。不溶质桃在整个贮藏期间水溶性果胶含量基本保持稳定,仅在贮藏后期缓慢升高;而溶质桃在贮藏中期水溶性果胶含量显著升高。
Using three peach cultivars with different texture as materials, the determination of alcohol insoluble solids （AIS） and total pectin and soluble pectin content and other related index method, studied the changes of cell wall component differences on the influence of different texture peach fruits in the softening process, in order to clarify the differences in the softening process of mature different texture changes of cell wall components in peach fruits. The results showed that there were significant differences in cell wall composition during softening of peach fruit with different flesh texture. The contents of AIS and cellulose in the soft-melting flesh （MF） were decreased rapidly at the beginning of storage. Moreover, its total pectin content was significantly lower than that of hard-MF and non- melting flesh （NMF） species during the whole storage period,and its water soluble pectin content has been maintained at a high level. However, the contents of AIS, total pectin and cellulose in hard-MF and NMF peach were relatively stable during the whole storage. Furthermore, there was a significant difference in the content of water soluble pectin between MF and NMF peach. In NMF peach, the content of water soluble pectin remained stable during the whole storage period, and only increased slowly in the later period of storage; while in MF peach, its content increased obviously during the middle storage.
出处
《北方园艺》
CAS
北大核心
2017年第20期60-66,共7页
Northern Horticulture
基金
陕西省科技统筹创新工程计划资助项目(2015KTCQ02-23)
西安市科技计划资助项目(NC1501(2))
关键词
桃
果实
软化
细胞壁组分
peach
fruit
softening
cell wall composition
