Effect of ultrasonic treatment on water-soluble pectin and degrading enzymes in cell wall of persimmon fruit during storage

被引：12
|
作者：
Liu, Mengpei [1 ,2 ]
Li, Ge [1 ,2 ]
Sun, Wenwen [1 ,2 ]
Li, Huawei [3 ]
Fu, Jianmin [3 ]
Zong, Wei [1 ,2 ]
Han, Weijuan [3 ]
机构：
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450002, Peoples R China
[2] Henan Key Lab Cold Chain Food Qual & Safety Contro, Zhengzhou 450002, Peoples R China
[3] Chinese Acad Forestry, Res Inst Nontimber Forestry, Zhengzhou 450003, Peoples R China
来源：
JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2023年 / 121卷
基金：
中国国家自然科学基金; 国家重点研发计划;
关键词：
Persimmon; Softening; Moisture migration; WSP structure; Pectin; Enzyme; QUALITY;
D O I：
10.1016/j.jfca.2023.105341
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of ultrasonic treatment (25 kHz, 400 W, 20 degrees C, 20 min) on water-soluble pectin (WSP) content and structure, and degrading enzymes in cell wall of persimmon fruit during storage was studied. Results indicated that after storage for 15 d, the firmness of ultrasonic-treated persimmon fruit increased by 22.43 %, and the activity of pectin degrading enzymes PG, PME, and PL decreased by 34.32 %, 8.52 %, and 17.27 % compared with the control, respectively. Additionally, ultrasonic had little effect on the WSP content, but could slightly inhibit the decrease of WSP molecular weight and branched-chain, thus delaying the degradation of WSP. By inhibiting the activity of pectin degrading enzyme, ultrasonic slowed the depolymerization of the WSP structure and maintained the stability of cell wall structure, thus improving the firmness of persimmon fruit. The results will provide a reference for revealing the mechanism of ultrasonic on fruit softening.
引用
收藏
页数：7
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