摘要
以果皮塌陷指数、变色指数以及与细胞膜、细胞壁相关的物质为测定指标,研究橘油处理致柑橘果实油胞病对果皮组织结构物质的影响。结果表明,橘油处理可引起柑橘油胞病的发生,病症随贮藏时间的延长而加剧;橘油可促使果皮组织内脂氧合酶活性和超氧阴离子自由基产生速率增加,从而加速细胞膜降解,果皮组织电导率明显上升、丙二醛含量迅速增加;橘油处理前期,果皮细胞壁结构物质木质素、纤维素会迅速合成,果胶甲酯酶与多聚半乳糖醛酸的活性受到抑制,果皮细胞壁会有一定程度加厚。
The effects of oleocellosis induced by orange oil on the structural materials of Navel orange peel tissue were studied based on collapse index, color index, cell membrane and cell wall-related index. Results showed that the oil treatment could induce oleocellosis on Navel orange and the disease was more notable as the storage time was prolonged. Orange oil could result in a rise in lipoxygenase(LOX) activity and superoxide anion production rate of peel tissue, in turn accelerating the degradation of the cell membrane, increasing dramatically the cell membrane permeability and the content of malondialdehyde(MDA). During the early storage period, the contents of cell wall-related materials such as lignin and cellulose of the oil-treated peel tissue increased quickly and the activities of pectin methylesterase(PME) and polygalacturonase(PG) were inhibited. Thus, the cell wall could be thickened to some degree. This study can provide a theoretical reference for exploring the mechanisms and control strategies of oleocellosis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第12期237-242,共6页
Food Science
基金
国家自然科学基金面上项目(31471631)
重庆市科技攻关(应用技术研发类/重点)项目(cstc2012gg-yyjs B80003)
公益性行业(农业)科研专项(201203034)
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
关键词
柑橘
油胞病
橘油处理
细胞膜
细胞壁
citrus
oleocellosis
oil treatment
cell membrane
cell wall
