ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN FORMATION OF WOOLLINESS IN PEACHES
ROLE OF PECTINESTERASE AND POLYGALACTURONASE IN FORMATION OF WOOLLINESS IN PEACHES
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DOI：
10.1111/j.1365-2621.1978.tb09788.x
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发表时间：
1978-01-01
影响因子：
3.9
通讯作者：
FURMANSKI, RJ
中科院分区：
文献类型：
--
作者：
BUESCHER, RW;FURMANSKI, RJ
未熟桃(Prunus persica L.)不出现冷害症状虽然储存在低温下，但成熟后受冷害的水果会出现干燥的粉状质地[羊毛感]。果胶酯和多聚半乳糖醛酸酶活性降低与桃果实在1℃下成熟后多汁度降低、果胶含量降低或水溶性果胶含量降低、质地变差和不溶性果胶含量升高有关。C超过3wk。果胶酶和多聚半乳糖醛酸酶活性及果胶物质含量在1度保鲜条件下未发生变化。果实移至20度。在1℃下贮藏1和3或2和4wk后24或48小时。贮藏5.5wk后，C无毛化现象。加热12h不足以防止毛羽的形成。间歇升温对随后成熟的果实提供理想质地的效果与提高果胶酯酶和多聚半乳糖醛酸酶活性有关。低温似乎通过降低在随后的非低温下成熟过程中提供足够水平的果胶-酯酶和聚半乳糖醛酸酶的能力而导致这种多生理紊乱。间歇性升温似乎通过保护成熟期间产生足够水平的果胶水解酶的能力来防止伤害。
Chilling injury symptoms do not appear in nonripe peaches (Prunus persica L.) while stored at low temperatures, but a dry-mealy texture [woolliness] appears in chill-injured fruits after ripening. Reduced pectinesterace and polygalacturonase activites were associated with reduced juiciness, reduced levels or water soluble pectins, poor texture and enhanced levels of insoluble pectins in peaches which were ripened after storage at 1.degree. C for more than 3 wk. Pectinesterase and polygalacturonase activities and levels of pectic substances were unaltered in non-ripened fruits held at 1.degree. C. Fruits transferred to 20.degree. C for 24 or 48 h after 1 and 3 or 2 and 4 wk storage at 1.degree. C did not exhibit woolliness after 5.5 wk of storage. Warming for 12 h was inadequate to prevent the development of woolliness. The effect of intermittent warming on providing a desirable texture in subsequently ripened fruits was related to enhanced pectinesterase and polygalacturonase activities. Low temperatures appeared to induce this polysiological disorder by reducing the capacity to provide adequate levels of pectin-esterase and polygalacturonase during subsequent ripening at nonchilling temperatures. Intermittent warming appeared to prevent injury by protecting the capacity to produce adequate levels of pectolytic enzymes during ripening.