Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables

XING Ying; XU Huaide

doi:10.13386/j.issn1002-0306.2021120001

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 401-407. > DOI: 10.13386/j.issn1002-0306.2021120001

XING Ying, XU Huaide. Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables[J]. Science and Technology of Food Industry, 2022, 43(23): 401−407. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120001.

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Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables

XING Ying^1,,
XU Huaide²

1.
Department of Life Science, Yuncheng University, Yuncheng 044000, China
2.
College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

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Received Date: November 30, 2021
Available Online: September 21, 2022

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Abstract

Abstract

Pectin is the main component of the middle lamella of cell wall. The pectinase exists in the natural plant tissue, which can catalyze the decomposition of the pectin and disrupts the integrity of the cell wall, so the firmness of fruit and vegetable decrease. Ethylene, Ca²⁺ and temperature are important factors which affects the softening of fruits and vegetables during storage. The common storage methods include physical, chemical and biological preservation techniques, which have different mechanisms on the softening of fruits and vegetables. This paper focuses on the structure of pectin and the classification of pectinase, meanwhile the effect of common storage preservation technologies on pectinases is summarized, which can lay a theoretical foundation for the study of the inhibition of softening during the storage of fruits and vegetables.
- fruits and vegetables,
- pectase,
- physical preservation,
- chemical preservation,
- biological preservation

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