Effects of salicylic acid treatment on the variations of cell wall components and hydrolase activity of Korla fragrant pear during the storage stage
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摘要: 本研究探讨水杨酸处理对库尔勒香梨贮藏期果实质地的影响。通过对库尔勒香梨进行水杨酸处理后,定期检测库尔勒香梨果实贮藏期细胞壁含量、细胞壁组成物质含量、果胶酶和纤维素酶活性等指标。结果表明水杨酸处理较好地保持香梨果实细胞壁含量,在贮期结束时达19.91 mg/g左右,并显著抑制了香梨果实贮藏期果胶酶和纤维素酶活性,减缓了水溶性和离子型果胶含量上升和共价结合型果胶含量及纤维素和半纤维素含量的下降。水杨酸处理对保持香梨果实细胞壁组分,延缓库尔勒香梨贮藏期果实衰老有积极作用。Abstract: This research is trying to explore how salicylic acid treatment affects the fruit texture of Korla fragrant pear during the period of storage.In this study, Korla fragrant pear was used as the experimental material and processed with salicylic acid to regularly monitor the contents of cell wall and its components and the activities of pectinase and cellulase during the fruit storage period.Through salicylic acid treatment, the contents of cell wall was well preserved around 19.91 mg/g at the end of the storage period, the activities of pectinase and cellulose were significantly inhibited, moreover, the increasing contents of the water soluble pectin and ionic pectin and the decreasing contents of the covalent pectin, cellulose and hemicellulose were reduced.The salicylic acid treatment had positive effect on keeping fruit cell wall component and delaying senescence of Korla pear fruit in the storage period.
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Keywords:
- salicylic acid /
- Korla fragrant pear /
- storage stage /
- cell wall /
- hydrolase
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