Modification of hemicellulose polysaccharides during ripening of postharvest banana fruit

被引：52

作者：

Cheng, Guiping ^{[1
,2
]}

Duan, Xuewu ^{[1
]}

Jiang, Yueming ^{[1
]}

Sun, Jian ^{[1
]}

Yang, Shaoyu ^{[1
]}

Yang, Bao ^{[1
]}

He, Shenggen ^{[2
]}

Liang, Hong ^{[2
]}

Luo, Yunbo ^{[3
]}

机构：

[1] Chinese Acad Sci, S China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

[2] Zhongkai Univ Agr & Engn, Coll Life Sci, Guangzhou 510225, Guangdong, Peoples R China

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

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Banana; Fruit; Softening; Hemicellulose polysaccharide; Glycosyl linkage; Molecular-mass distribution; CELL-WALL POLYSACCHARIDES; PERICARP TISSUES; POLYGALACTURONASE GENE; 1-METHYLCYCLOPROPENE; EXPRESSION; 1-MCP;

D O I：

10.1016/j.foodchem.2008.11.065

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Alcohol-insoluble residues (AIRs) from postharvest banana fruits at five ripening stages were extracted and isolated. The AIR was fractionated with 1 M KOH or 4 M KOH to obtain hemicellulose polysaccharides 1 (HC1) and 2 (HC2), respectively, and their content, molecular-mass, monosaccharide composition and glycosidic linkages were evaluated. HC1 yield decreased significantly from 126.95 to 21.14 mg/g on fresh weight basis during fruit ripening, but HC2 yield increased and then decreased. Concomitantly, the molecular-mass of HC1 and HC2 decreased obviously, indicating that depolymerization Occurred. Moreover, the major monosaccharide compositions were identified as glucose and xylose. The GC-MS analysis further revealed that HC1 and HC2 had a 1,4-linked glucose backbone. During fruit ripening, the molar percentage of 1,4-linked Glcp residues increased in HC1, but decreased slightly in HC2. Overall, this Study indicated that the modification and depolymerization of hemiellulose polysaccharides were responsible for banana fruit softening. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：43 / 47

页数：5

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