Involvement of terminal-arabinose and -galactose pectic compounds in mealiness of apple fruit during storage
Involvement of terminal-arabinose and -galactose pectic compounds in mealiness of apple fruit during storage
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DOI：
10.1016/s0925-5214(00)00193-9
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发表时间：
2001-05-01
影响因子：
7
通讯作者：
Motomura, Y
中科院分区：
文献类型：
--
作者：
Nara, K;Kato, Y;Motomura, Y
8个苹果品种（MalusarcticaBorkh）在0 ℃和20 ℃下贮藏4周和8周后，在20 ℃下贮藏8周后，“红星”的粉化率最高（83%），“金冠”的粉化率最低（0%）。在'Starking Delicious'和'Golden Delicious'果实中，果肉的醇不溶性固形物（AIS）的总糖醛酸含量[水（WSP）+六偏磷酸盐（HMP）+盐酸可溶性（HCP）果胶级分的量]在20 ℃贮藏期间几乎没有变化，尽管WSP中的糖醛酸与总糖醛酸的比率在贮藏期间增加。大部分品种AIS中总戊糖（WSP + HMP + HCP）含量在贮藏过程中下降，以20 ℃贮藏的下降幅度最大。红星美心果实在20 ℃贮藏期间，WSP中戊糖占总戊糖的比例增加。在戊糖中，在20 ℃下储存的水果中阿拉伯糖（Ara）含量比在ODC下储存的水果下降得更多。甲基化分析表明，各组分中阿拉伯糖残基的连接方式主要为T（末端）-Ara、5-Ara和3，5-Ara。HMP和HCP中T-Ara和3，5-Ara占总阿拉伯糖键的比例均降低。在20 ℃贮藏条件下，红星果实中T-Ara和3，5-Ara的下降幅度大于金冠果实。各组分中半乳糖残基的连接方式主要为T-Gal、3，6-Gal、2，4-Gal和6-Gal。在HMP和HCP中T-Cal与总半乳糖键的比率均增加。在20 ℃贮藏条件下，‘红星’果实中T-Gal含量的增加高于‘金冠’果实。讨论了果胶物质中T-Ara的释放和T-Gal的增加对粉度的可能影响。(C)2001 Elsevier Science B. V.保留所有权利。
Among eight apple cultivars (Malus domestica Borkh) held at 0 or 20 degreesC for 4 or 8 weeks, mealiness was highest in 'Starking Delicious' (83%) and lowest in 'Golden Delicious' (0%) after 20 degreesC for 8 weeks. In 'Starking Delicious' and 'Golden Delicious' fruit, total uronic acid contents [amount of water (WSP) + hexametaphosphate (HMP) + HCl soluble (HCP) pectic fractions] of the alcohol insoluble solids (AIS) of flesh hardly changed during storage at 20 degreesC, although the ratio of uronic acid in WSP to total uronic acid increased during storage. Total (WSP + HMP + HCP) pentose contents in AIS decreased in most cultivars during storage, and the decrease was greatest in the fruit stored at 20 degreesC. In 'Starking Delicious' fruit, the ratio of pentose in WSP to total pentose increased during storage at 20 degreesC. Among pentoses, arabinose (Ara) content in the fruit stored at 20 degreesC decreased more than in the fruit stored at ODC. The linkages of the arabinose residue in each fraction were mainly T (terminal)-Ara, 5-Ara and 3,5-Ara, determined by methylation analysis. The ratio of T-Ara and 3,5-Ara to total arabinose linkage decreased both in HMP and HCP. The decrease in T-Ara and 3,5-Ara was higher in 'Starking Delicious' fruit compared with that in 'Golden Delicious' fruit in storage at 20 degreesC. The: linkages of the galactose residues in each fraction identified were mainly T-Gal, 3,6-Gal, 2,4-Gal and 6-Gal. The ratio of T-Cal to total galactose linkage increased both in HMP and HCP. The increase in T-Gal was higher in 'Starking Delicious' fruit than in 'Golden Delicious' fruit in storage at 20 degreesC. The possible effect on mealiness of the release of T-Ara and increase of T-Gal in pectic substances is discussed. (C) 2001 Elsevier Science B.V. All rights reserved.