1-MCP Effects on Cell Wall Degrading Enzymes and Degree of Methylesterification in Carica papaya 'Sunrise' Fruit

被引：1

作者：

Krongyut, W. ^{[1
]}

Srilaong, V. ^{[2
]}

Kanlayanarat, S. ^{[2
]}

Gemma, H. ^{[3
]}

Sugaya, S. ^{[3
]}

机构：

[1] Ubon Ratchathani Rajabhat Univ UBRU, Fac Agr, Agr Program, Ubon Ratchathani, Thailand

[2] King Mongkut Univ Technol Thonburi, Sch Bioresources & Technol, Postharvest Technol Program, Bangkok, Thailand

[3] Univ Tsukuba, Grad Sch Life & Environm Sci, Pomol Lab, Tsukuba, Ibaraki 305, Japan

来源：

II SOUTHEAST ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS | 2015年 / 1088卷

关键词：

papaya cell wall; polygalacturonase; pectin methylesterase; beta-galactosidase; POLYGALACTURONASE; ESTERIFICATION; TOMATOES; PECTINS;

D O I：

10.17660/ActaHortic.2015.1088.23

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

'Sunrise' papaya fruit harvested at two stages of maturity (colour break; < 10 and 25% yellow peel colour) were treated with 100 nl L-1 1-methylcyclopropene (1-MCP) then ripened at 25 degrees C. Enzyme activities of polygalacturonase (PG), pectin methyl esterase (PME), and beta-galactosidase (beta-Gal) were determined and the degree of methylesterification (DME) was measured by Fourier Transform Infrared Spectroscopy (FT-IR). The 1-MCP relatively reduced PG, beta-Gal, and PME activities of the fruits cell wall in both ripening stages. The DME of papaya fruit generally decreased corresponding to storing period in the control fruit. However, the DME of the colour break fruit was apparently seen in the water soluble pectin (WSP) and higher than those in the EDTA-and Na2CO3-soluble polysaccharide fractions. The 1-MCP treatment significantly abolished WSP in treated <10 and 25% yellow peel colour during ripening and also reduced DME in EDTA-soluble pectin fraction at two stages of maturity only when over-ripe.

引用

页码：161 / 166

页数：6

共 15 条

[11] β-galactosidase and its significance in ripening of "Saijyo" Japanese Persimmon fruit [J].