1-甲基环丙烯和不同贮藏温度对油桃果实硬度与细胞壁果胶的影响

吕真真 刘慧 张春岭 刘杰超 杨文博 焦中高

吕真真,刘慧,张春岭,等. 1-甲基环丙烯和不同贮藏温度对油桃果实硬度与细胞壁果胶的影响[J]. 食品工业科技,2021,42(7):317−323. doi:  10.13386/j.issn1002-0306.2020050347
引用本文: 吕真真,刘慧,张春岭,等. 1-甲基环丙烯和不同贮藏温度对油桃果实硬度与细胞壁果胶的影响[J]. 食品工业科技,2021,42(7):317−323. doi:  10.13386/j.issn1002-0306.2020050347
LV Zhenzhen, LIU Hui, ZHANG Chunling, et al. Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine[J]. Science and Technology of Food Industry, 2021, 42(7): 317−323. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020050347
Citation: LV Zhenzhen, LIU Hui, ZHANG Chunling, et al. Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine[J]. Science and Technology of Food Industry, 2021, 42(7): 317−323. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020050347

1-甲基环丙烯和不同贮藏温度对油桃果实硬度与细胞壁果胶的影响

doi: 10.13386/j.issn1002-0306.2020050347
基金项目: 河南省基础与前沿技术研究项目(122300410125)
详细信息
    作者简介:

    吕真真(1989−),女,硕士,助理研究员,研究方向:果品加工与贮藏,E-mail:lvzhenzhen@caas.cn

    通讯作者:

    焦中高(1972−),男,博士,研究员,研究方向:果品加工与贮藏,E-mail:jiaozhonggao@caas.cn

  • 中图分类号: S662.2

Effects of 1-Methylcyclopropene and Different Ambient Temperature on Firmness and Cell Wall Pectin in Postharvest Nectarine

  • 摘要: 以“中油 13 号”为试材,研究1-甲基环丙烯(1-Methylcyclopropene,1-MCP)和不同贮藏温度对油桃果实硬度与细胞壁果胶的影响。结果表明:1-MCP处理能有效地抑制常温下油桃果实硬度下降,贮藏第2 d,1-MCP处理组与未经1-MCP处理组油桃硬度分别下降12.31%和54.53%,差异极显著(P<0.01),但贮藏后期抑制效果减弱,差异不显著(P>0.05);而结合低温贮藏效果更好,贮藏至结束,1-MCP处理组与未经1-MCP处理组油桃硬度分别下降54.38%和62.96%,差异显著(P<0.05)。1-MCP主要通过影响油桃WSP半乳糖醛酸主链和阿拉伯糖支链的积累、CSP与SSP阿拉伯糖支链与半乳糖支链的分解,抑制油桃水溶性果胶(Water-soluble pectin,WSP)含量的升高与螯合性果胶(Chelate-soluble pectin,CSP)和碱溶性果胶(Sodium carbonate-soluble pectin,SSP)含量的降低,延缓油桃软化;低温主要通过抑制SSP阿拉伯糖支链与半乳糖支链的分解,减缓SSP含量降低,延缓油桃软化。油桃质地软化与果胶多糖的含量及主侧链变化密切相关,1-MCP处理和低温能有效地抑制贮藏期油桃硬度下降。
  • 图  1  采后1-MCP处理和温度对油桃果实硬度的影响

    注:“*”和“**”分别表示,相同时间和温度下,与未经1-MCP处理组相比,存在显著差异(P<0.05)和极显著差异(P<0.01);图2图7同。

    Figure  1.  Effects of 1-MCP treatment and temperature on firmness of post-harvest nectarine

    图  2  采后1-MCP处理和温度对油桃果实WSP含量影响

    Figure  2.  Effects of 1-MCP treatment and temperature on WSP content of post-harvest nectarine

    图  3  采后1-MCP处理和温度对油桃WSP主侧链单糖比值变化影响

    注:A、B、C分别表示WSP聚半乳糖醛酸主链GalA/Rha比值、阿拉伯糖支链Arab/Rha比值和半乳糖支链Gal/Rha比值。

    Figure  3.  Effects of 1-MCP treatment and temperature on changes in the monosaccharide ratio of WSP main and side chain of post-harvest nectarine

    图  4  采后1-MCP处理和温度对油桃果实CSP含量的影响

    Figure  4.  Effects of 1-MCP treatment and temperature on CSP content of post-harvest nectarine

    图  5  采后1-MCP处理和温度对油桃CSP主侧链单糖比值变化的影响

    注:A、B、C分别表示CSP聚半乳糖醛酸主链GalA/Rha比值、阿拉伯糖支链Arab/Rha比值和半乳糖支链Gal/Rha比值。

    Figure  5.  Effects of 1-MCP treatment and temperature on changes in the monosaccharide ratio of CSP main and side chain of post-harvest nectarine

    图  6  采后1-MCP处理和温度对油桃果实SSP含量的影响

    Figure  6.  Effects of 1-MCP treatment and temperature on SSP content of post-harvest nectarine

    图  7  采后1-MCP处理和温度对油桃SSP主侧链单糖比值变化的影响

    注:A、B、C分别表示SSP聚半乳糖醛酸主链GalA/Rha比值、阿拉伯糖支链Arab/Rha比值和半乳糖支链Gal/Rha比值。

    Figure  7.  Effects of 1-MCP treatment and temperature on changes in the monosaccharide ratio of SSP main and side chain of post-harvest nectarine

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出版历程
  • 收稿日期:  2020-05-28
  • 网络出版日期:  2021-01-28
  • 刊出日期:  2021-04-01

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