Degradation of cell wall polysaccharides and change of related enzyme activities with fruit softening in Annona squamosa during storage

被引：84
|
作者：
Ren, Yuan-yuan [1 ,2 ,3 ,4 ]
Sun, Peng-peng [1 ,2 ,3 ,4 ]
Wang, Xuan-xuan [1 ,2 ,3 ]
Zhu, Zhen-yuan [1 ,2 ,3 ]
机构：
[1] Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China
[2] Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China
[3] Tianjin Univ Sci & Technol, Coll Food Sci & Biotechnol, Tianjin 300457, Peoples R China
[4] Yangtze Univ, Coll Life Sci, Jingzhou 434023, Hubei, Peoples R China
来源：
POSTHARVEST BIOLOGY AND TECHNOLOGY | 2020年 / 166卷
基金：
中国国家自然科学基金;
关键词：
Annona squamosa; Fruit softening; Cell wall polysaccharide; Enzymes; Gene expression; UV-C IRRADIATION; DEGRADING ENZYMES; CHERIMOYA FRUIT; COMPOSITIONAL CHANGES; POLYGALACTURONASE; METABOLISM;
D O I：
10.1016/j.postharvbio.2020.111203
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
To investigate cell-wall carbohydrate metabolism and fruit softening of postharvest Annona squamosa, several indicators including firmness, moisture distribution, cell-wall polysaccharides compositions, activities of enzymes related with fruit softening during storage were studied. Results indicated that firmness exhibited a significant decline from 1 d to 3 d. Free and semi-bound moisture in pericarp was removed gradually and moisture migrated from high to low freedom degree during storage. Molecular weight distribution and monosaccharide composition of cell-wall polysaccharides changed greatly during storage, especially the degradation of pectin polysaccharide. Besides, related enzymes including PG, PME and Cx were all involved in fruit softening of postharvest Annona squamosa. This would provide theoretical basis to help solve fruit quality decline of Annona squamosa during storage in further research.
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页数：8
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