Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)

ZHAO Sheng-jin; ZHANG Fang

doi:10.13386/j.issn1002-0306.2014.18.068

ZHAO Sheng-jin, ZHANG Fang. Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)[J]. Science and Technology of Food Industry, 2014, (18): 342-346. DOI: 10.13386/j.issn1002-0306.2014.18.068

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Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)

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Commercial harvested Chinese cherry was stored at the temperature of 0, 4℃ and 20℃, respectively.Respiration rate, flesh firmness, soluble pectin, pectin, polygalacturonase (PG) and β-galactosidase (β-Gal) were determined during storage period. The results indicated that compared with 20℃, the storage temperature at 0℃ and 4℃ could reduce respiration and decay rate, keep flesh firmness, inhibit PG and β-Gal activity and pectin degradation. With a good performance at reducing decay rate and keeping storage quality, the temperature at 0℃ was proved to be the optimal storage temperature for Chinese cherry.

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Science and Technology of Food Industry

Effect of different temperature storage on pectin and related enzyme activities in soften of Chinese cherry (Prunus psedoerasus Lindl.)

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