Research Progress of Changes of Pectase during the Storage of Fruits and Vegetables

被引：0

作者：

Xing Y. ^{[1
]}

Xu H. ^{[2
]}

机构：

[1] Department of Life Science, Yuncheng University, Yuncheng

[2] College of Food Science and Engineering, Northwest A & F University, Yangling

来源：

Science and Technology of Food Industry | 2022年 / 43卷 / 23期

关键词：

biological preservation; chemical preservation; fruits and vegetables; pectase; physical preservation;

D O I：

10.13386/j.issn1002-0306.2021120001

中图分类号：

学科分类号：

摘要：

Pectin is the main component of the middle lamella of cell wall. The pectinase exists in the natural plant tissue, which can catalyze the decomposition of the pectin and disrupts the integrity of the cell wall, so the firmness of fruit and vegetable decrease. Ethylene, Ca2+ and temperature are important factors which affects the softening of fruits and vegetables during storage. The common storage methods include physical, chemical and biological preservation techniques, which have different mechanisms on the softening of fruits and vegetables. This paper focuses on the structure of pectin and the classification of pectinase, meanwhile the effect of common storage preservation technologies on pectinases is summarized, which can lay a theoretical foundation for the study of the inhibition of softening during the storage of fruits and vegetables. © 2022 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：401 / 407

页数：6

共 57 条

[1] ARROYO B J, BEZERRA A C, OLIVEIRA L L, Et al., Antimicrobial active edible coating of alginate and chitosan add ZNO nanoparticles applied in guavas[J], Food Chemistry, 309, 30, (2020)
[2] LIU B H, WANG K F, SHU X G, Et al., Changes in fruit firmness, quality traits and cell wall constituents of two highbush blueberries (Vaccinium corymbosum L.) during postharvest cold storage[J], Scientia Horticulturae, 246, pp. 557-562, (2019)
[3] DEFILIPPI B G, EJSMENTEWICZ T, COVARRUBIAS M P, Et al., Changes in cell wall pectins and their relation to postharvest mesocarp softening of “Hass” avocados (Persea americana Mill.) [J], Plant Physiology and Biochemistry, 128, pp. 142-151, (2018)
[4] POSE S, PANIAGUA C, ANTONIO J M, Et al., A nanostructural view of the cell wall disassembly process during fruit ripening and postharvest storage by atomic force microscopy[J], Trends in Food Science & Technology, 87, pp. 47-58, (2019)
[5] JIANG C N., Effects of postharvest melatonin treatment on storage quality and reactive oxygen species metabolism of nanguo pears, (2021)
[6] LIU J N, BI J F, MCCLEMENTS D J, Et al., Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable-based products: A review[J], Carbohydrate Polymers, 250, (2020)
[7] HUI W A, WANG J, ASM C, Et al., Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)[J], Food Hydrocolloids, 118, (2021)
[8] DENG Y, WU Y, LI Y., Changes in firmness, cell wall composition and cell wall hydrolases of grapes stored in high oxygen atmospheres[J], Food Research International, 38, 7, pp. 769-776, (2005)
[9] IMAIZUMI T, SZYMANSKA-CHARGOT M, PIECZYWEK P M, Et al., Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot[J], LWT-Food Science and Technology, 84, pp. 658-667, (2017)
[10] XU J Y, WANG Y T, RAO L, Et al., The factors and mechanisms that promote the catalysis of plant endogenous pectin methylesterase and the application in fruit and vegetable processing[J], Food Science, (2021)

← 1 2 3 4 5 6 →