Study on enzymes of polysaccharide degradation during cold storage of Kyoho grape
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摘要: 果蔬细胞壁酶活性与果实的种类和贮藏品质密切相关。本实验以巨峰葡萄为原料,研究不同冷藏温度（0℃和4℃）下与葡萄浆果软化相关的多种酶类:果胶酯酶（PE）、葡聚糖内切酶（EGase）、果胶内切酶（endo-PG）和果胶外切酶（exo-PG）活性的变化规律。结果表明,冰温可以较好地抑制细胞壁酶活性,延长贮藏期。较低的贮藏温度对PE的影响不大,0℃贮藏延缓了EGase活性峰值出现的时间,有效的降低了endo-PG和exo-PG活性。总体来看,EGase、endo-PG和exo-PG活性的变化对葡萄贮藏过程中质地变化及腐烂起到了更为重要的作用。Abstract: Cell wall enzymatic activity was closely related to the type and storage quality of fruit. In this study, Kyoho grape was used as the raw material. Changing regulation of several cell wall enzymatic activity of grape berry, such as PE, EGase, endo-PG and exo-PG which was bound up with berry softening at different cold storage temperature (0℃ and 4℃) were studied. The result showed that, ice temperature could be effective to inhibit the activity of cell wall enzymes to prolong the storage time. What's more, the lower temperature had little effects on the changing of PE activity, and preservation at 0℃ could prolong the time of max value of EGase activity and reduce the activity of endo-PG and exo-PG. Overall, the changing of EGase, endo-PG and exo-PG activity in grape had a grater influence on the quality and deterioration of grape during storage.
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Keywords:
- grape /
- cold storage /
- softening /
- cell wall /
- enzymatic activity
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