摘要
介绍与桃果实质地变化相关的细胞壁降解酶(PG,PE,β-Gal,Cx,XET)在果实成熟过程中的作用。综合表明,桃果实采后的质地变化受多种酶的协同作用,不同酶在桃果实成熟软化的各阶段作用不同,而且各种酶活性变化在不同品种的果实中表现不同。
Textural change is a complex physiological and biochemical process during the storage of post-harvest fruits. It is generally recognized that the fruit texture changes are due to the changes in cell wall uhrastructure resulted from the degradation of cell wall components, which is brought about by a series of cell wall-degrading enzymes such as polygalacturonase（PG） , pectinesterase （PE） , cellulase （Cx） , β-galactorunase （β-Gal） , xyloglucan endo-transglycosylase （XET）. Their different roles during peach post-harvest textural change are summarized in this article. The results show that the ripening and softening of peach fruit are jointly influenced by above-mentioned enzymes. The activity of the degrading enzymes is different in different species of fruits.
出处
《食品与机械》
CSCD
北大核心
2008年第3期136-140,共5页
Food and Machinery
基金
国家自然科学基金资助项目(项目编号:30600420)
关键词
桃果实
质地
细胞壁降解酶
Peach fruit
Textural change
Cell wall-degrading enzymes
