| 摘要: |
| 葡萄作为我国五大水果之一，深受广大消费者喜爱，但在贮藏和长途运输期间易出现腐烂、软化等问题。为研究贮藏温度对葡萄果胶含量及相关酶活性的影响，本文对超冰温（﹣3 ℃及﹣2 ℃）、冰温（﹣1 ℃）及普通冷库（4 ℃）4种不同贮藏温度下的意大利葡萄的果胶物质含量和果胶酶活性进行了测定并分析。研究发现：随着贮藏时间的增加，意大利葡萄果实和果皮的原果胶含量均呈下降趋势，可溶性果胶呈上升趋势，﹣3 ℃超冰温条件下原果胶下降及可溶性果胶升高幅度最小，4 ℃时变化幅度最大。意大利葡萄的硬度与原果胶间呈显著正相关，与可溶性果胶呈显著负相关。﹣3 ℃超冰温条件可以很好的抑制意大利葡萄原果胶的水解速率，防止果实变软；同时还能有效抑制葡萄中果胶酯酶的活性，最大限度的降低多聚半乳糖醛酸酶对葡萄原果胶水解的促进作用，防止意大利葡萄贮藏期出现腐烂变质，有利于进一步延缓其贮藏时间。 |
| 关键词: 贮藏温度 葡萄 果胶 酶活性 |
| DOI： |
| 投稿时间：2018-04-07 修订日期：2018-08-13
|
| 基金项目:国家自然科学基金（11572223，11772225），天津市自然科学基金（17JCYBJC29600, 17JCTPJC55000）项目资助。 |
|
| Effect of Storage Temperature on Grape Pectin and Related Enzymes Activities |
|
Zhang Zhe1, Zhang Zhiqiang1, Zhang Zhiquan1, Zhang Ping2, Zhu Zhiqiang2, Tian Jinjin1, Wang Huaiwen1, Wang Sasa1
|
| (1.Key Laboratory of Refrigeration Technology of Tianjin, Tianjin University of Commerce;2.Tianjin Key Laboratory of Postarvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products) |
| Abstract: |
| As one of the five most common fruits in China, grapes are deeply loved by the vast majority of consumers. However, the problems of decay and softening of grapes are prevalent during storage and long-haul transportation. The activities of enzymes play important roles during this process. To study the effect of storage temperature on grape pectin content and related enzyme activities, the effects of four different storage temperatures—two super freezing temperatures (?3 °C and ?2 °C), freezing temperature (?1 °C), and common freezing temperature (4 °C)—on Italy grape pectin content and the pectinase activity have been analyzed. The study found that with the increase in storage time, the pectin content of the Italy grape pulp and pericarp decreased, and the soluble pectin increased. The decrease of the pectin content in pulp and the increase of soluble pectin content in pulp were the smallest at ?3 °C and the largest at 4 °C. In addition, changes in the content of pectin esterase and polygalacturonase in pulp and pericarp under the condition of super freezing temperature at ?3 °C were also less than those of other conditions. There was a significant positive correlation between the hardness of the Italy grape and the pectin and a significant negative correlation with the soluble pectin. This indicates that the super freezing temperature at ?3 °C can inhibit the hydrolysis rate of Italy grape pectin, so that the soluble pectin content can be controlled at a relatively low level, which can prevent the grape from softening. It can also inhibit the activity of pectin esterase in grape, reduce the promoting effect of polygalacturonase on grape pectin hydrolysis, and prevent Italy grapes from deteriorating during the storage period, which will further extend their storage time. |
| Key words: storage temperature grape pectin enzymes activities |
