摘要
为探讨双组份SO2-ClO2保鲜剂抑制葡萄果实成熟软化的关键酶,以新疆红提葡萄为试材,研究双组份SO2-ClO2保鲜剂对葡萄果实中果胶和软化酶系的影响,并对果实内软化相关酶的变化进行比较分析,结果表明双组份SO2-ClO2可抑制果实内原果胶(TP)水解,减缓可溶性果胶(WSP)的增加,延缓果实硬度的降低;同时抑制果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)、果胶裂解酶(PL)、纤维素酶(Cx)和β-半乳糖苷酶(β-Gal)等几种细胞壁软化相关酶的活性,从而可延缓果胶和纤维素的降解,较好保持葡萄果实的硬度。
In order to explore key enzymes regulated by Bi-component SO2-CIO2 preservative treatment during ripening and softening of grape,the effects of Bi-component SO2-CIO2 preservative treatment on pectin and softening enzyme of ＇Red Globe＇ grape were studied. Results showed that the Bi-component SO2-CIO2 preservative treatment could keep the firmness of grape for reducing the degradation rate of the total pectin （TP）,decreasing the rate of water soluble pectin （WSP）. While suppressing the pectin methylesterase（PME）, polygalacturonase （PG）, pectate lyase （PL）, cellulase （Cx）, and β-galactosidase （β-Gal） several cell wall softening enzyme activity, decreasing the degradation of pectin and cellulose ,then maintaining fruit firmness to delaying fruit softening rate.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期307-312,共6页
Science and Technology of Food Industry
基金
"十二五"农村领域国家科技计划课题子项目(2011BAD27B01-01-02)
国家自然科学基金(31060227)
关键词
双组份
保鲜剂
软化
Bi-component
preservative
softening
