Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature

被引：95

作者：

Fan, Xinguang ^{[1
,3
]}

Jiang, Weibo ^{[2
]}

Gong, Hansheng ^{[1
,3
]}

Yang, Yanqing ^{[1
,3
]}

Zhang, Aidi ^{[1
,3
]}

Liu, Hui ^{[1
,3
]}

Cao, Jiankang ^{[2
]}

Guo, Fengjun ^{[4
]}

Cui, Kunbo ^{[5
]}

机构：

[1] Ludong Univ, Coll Food Engn, Yantai 264025, Shandong, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Ludong Univ, Inst Bionanotechnol, Yantai 264025, Shandong, Peoples R China

[4] Shandong Key Lab Storage & Transportat Technol Ag, Jinan 250103, Shandong, Peoples R China

[5] Xinjiang Acad Agr Sci, Agr Mechanizat Inst, Urumqi 830091, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 300卷

基金：

国家重点研发计划;

关键词：

Near freezing temperature; Apricot; Neutral sugar; Cell wall polysaccharides; Ultrastructure modification; CHILLING TOLERANCE; ANTIOXIDANT CAPACITY; POINT STORAGE; GLASSY STATE; COLD-STORAGE; FRUIT; QUALITY; POSTHARVEST; METABOLISM; ETHYLENE;

D O I：

10.1016/j.foodchem.2019.125194

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of near freezing temperature (NFT) storage at - 1.9 degrees C on cell wall degradation of 'Shushanggan' apricot was studied comparing to 0 degrees C and 5 degrees C storage. Our results indicated that NFT storage strongly inhibited the solubilization of Na2CO3-soluble pectin and cellulose, by the suppression of cell wall modifying enzymes (polygalacturonase, beta-Galactosidase, pectin methyl esterase and cellulase) and related genes expressions. The loss of side chains was the main modification in CDTA (Cyclohexane-diamine-tetraacetic Acid)-soluble pectin during storage and made the main contribution to the softening of apricot, while the loss of side chain was suppressed by NFT storage. Microscopic observation showed that NFT storage delayed the degradation of pectin fraction and protected cell wall structure from loosing. This study proves that NFT storage is an effective technology to suppress the cell wall polysaccharides degradation and ultrastructure modification of apricot.

引用

页数：8

共 46 条

[1] In vivo pectin solubility in ripening and chill-injured tomato fruit [J].