摘要
为探究采后硝普钠(sodium nitroprusside,SNP)处理对南果梨果实贮藏效果的影响,将南果梨果实采后用0.25 mmol/L SNP溶液和清水(对照)浸泡处理,研究常温贮藏期间果实品质和细胞壁降解酶活性的变化。结果表明:与对照相比,SNP处理能抑制果实质量损失率的升高,显著降低果实呼吸高峰值,显著延缓南果梨果肉硬度的下降,维持果实较高水平的可溶性固形物质量分数,延缓抗坏血酸含量及可滴定酸质量分数的下降。此外,SNP处理能明显抑制多聚半乳糖醛酸酶、果胶甲基反式消除酶、果胶甲酯酶和多聚半乳糖醛酸反式消除酶活力。由此说明,SNP保持果实贮藏品质与抑制果胶降解酶活性有关。
In order to investigate the effect of sodium nitroprusside(SNP) treatment after harvest on the storage quality of Nanguo pears, the harvested fruit were treated with 0.25 mmol/L SNP or distilled water(control) and then were stored at room temperature. Changes in fruit quality and the activity of cell wall degrading enzymes were monitored during storage. The results indicated that SNP treatment inhibited the increase in mass loss, and significantly decreased the respiratory peak and delayed the decline in flesh firmness. SNP treatment also maintained a high level of total soluble solids and delayed the decrease in ascorbic acid and titratable acid contents. Moreover, the activity of polygalacturonase(PG), polygalacturonic acid transeliminase(PGTE), pectin methyltranseliminase(PMTE) and pectin methylesterase(PME) was significantly inhibited by SNP treatment. These results suggest that SNP could improve the storage quality of Nanguo pears by inhibiting the activity of pectin degrading enzymes.
作者
程园
李灿婴
侯佳宝
李雪
王晓涵
葛永红
CHENG Yuan;LI Canying;HOU Jiabao;LI Xue;WANG Xiaohan;GE Yonghong(College of Food Science and Engineering,Bohai University,Food Safety Key Laboratory of Liaoning Province,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第1期252-257,共6页
Food Science
基金
辽宁省重点研发计划指导计划项目（2017205002）
国家自然科学基金青年科学基金项目（31801595）
关键词
南果梨
硝普钠
呼吸强度
细胞壁降解酶
Nanguo pear
sodium nitroprusside
respiratory intensity
cell wall degrading enzymes
