果覆盖对收获后果覆盖的影响 在振动压力下软化果
Wanting Chen1, Kuanbo Cui2, Lili Jin1
1College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China.
Foods (Basel, Switzerland)
|October 16, 2024
概括
果果显著减少储存期间的软化,通过保持细胞壁的完整性和酶活性. 这种天然的保护层提高了修剪质量,并延长了保质期.
科学领域:
- 园艺科学 园艺科学
- 收获后生物学 收获后生物学
- 植物生理学 植物生理学
背景情况:
- 果果是一种天然的表面层,在处理过程中容易受到损坏.
- 梅对收获后储存质量的影响,特别是在压力下,尚不清楚.
研究的目的:
- 为了研究果果对在振动压力下储存期间水果软化的影响.
- 确定制如何影响细胞壁结构,酶活性和与软化相关的基因表达.
主要方法:
- 果根据层级分为三个等级.
- 果实受到振动压力 (8小时,5赫兹,4摄氏度).
- 样品每8天进行一次分析,以检测物理特性,酶活性,基因表达和细胞壁成分.
主要成果:
- 沉重果 (HFF) 保持了较高的果实硬度,L* 值和总可溶性固体.
- HFF抑制了关键细胞壁修饰酶的活动,并改变了相关基因的表达.
- 加延迟了pectin的溶解,保护了细胞壁结构,并降低了水溶性pectin含量.
结论:
- 修剪水果的果作为一种保护层,有效地抑制水果的软化.
- 保持水果果对于在收获后的储存和处理过程中保持质量至关重要.
- 这项研究强调了天然果在提高收获后弹性方面发挥的功能作用.
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