Study on enzymes of polysaccharide degradation during cold storage of Kyoho grape

Cell wall enzymatic activity was closely related to the type and storage quality of fruit. In this study, Kyoho grape was used as the raw material. Changing regulation of several cell wall enzymatic activity of grape berry, such as PE, EGase, endo-PG and exo-PG which was bound up with berry softening at different cold storage temperature (0℃ and 4℃) were studied. The result showed that, ice temperature could be effective to inhibit the activity of cell wall enzymes to prolong the storage time. What's more, the lower temperature had little effects on the changing of PE activity, and preservation at 0℃ could prolong the time of max value of EGase activity and reduce the activity of endo-PG and exo-PG. Overall, the changing of EGase, endo-PG and exo-PG activity in grape had a grater influence on the quality and deterioration of grape during storage.