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不同温度贮藏对中国樱桃软化进程中果胶及相关酶的影响

来源：花匠小妙招时间：2025-04-22 05:24

摘要: 以商业采收期的中国樱桃果实为实验材料,测定0、4、20℃三种贮藏温度下,果实呼吸强度、果肉硬度、可溶性果胶（WSP）、原果胶（SSP）、多聚半乳糖醛酸酶（PG）和β-半乳糖苷酶（β-Gal）的变化。结果表明,0、4℃与20℃贮藏相比,可显著抑制中国樱桃的呼吸作用,降低腐烂率,延缓PG和β-Gal酶活性上升,抑制果胶的降解,保持果肉硬度,表现出较好的贮藏效果。中国樱桃在0℃贮藏下更能抑制果实腐烂,维持果实品质。

Abstract: Commercial harvested Chinese cherry was stored at the temperature of 0, 4℃ and 20℃, respectively.Respiration rate, flesh firmness, soluble pectin, pectin, polygalacturonase (PG) and β-galactosidase (β-Gal) were determined during storage period. The results indicated that compared with 20℃, the storage temperature at 0℃ and 4℃ could reduce respiration and decay rate, keep flesh firmness, inhibit PG and β-Gal activity and pectin degradation. With a good performance at reducing decay rate and keeping storage quality, the temperature at 0℃ was proved to be the optimal storage temperature for Chinese cherry.

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