絞り込み

16636

広告

Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature.

著者 Fan X , Jiang W , Gong H , Yang Y , Zhang A , Liu H , Cao J , Guo F , Cui K
Food Chem.2019 Jul 16 ; 300():125194.
この記事をPubMed上で見るPubMedで表示
この記事をGoogle翻訳上で見る Google翻訳で開く

スターを付ける スターを付ける     (2view , 0users)

Full Text Sources

The effects of near freezing temperature (NFT) storage at -1.9 °C on cell wall degradation of 'Shushanggan' apricot was studied comparing to 0 °C and 5 °C storage. Our results indicated that NFT storage strongly inhibited the solubilization of NaCO-soluble pectin and cellulose, by the suppression of cell wall modifying enzymes (polygalacturonase, β-Galactosidase, pectin methyl esterase and cellulase) and related genes expressions. The loss of side chains was the main modification in CDTA (Cyclohexane-diamine-tetraacetic Acid)-soluble pectin during storage and made the main contribution to the softening of apricot, while the loss of side chain was suppressed by NFT storage. Microscopic observation showed that NFT storage delayed the degradation of pectin fraction and protected cell wall structure from loosing. This study proves that NFT storage is an effective technology to suppress the cell wall polysaccharides degradation and ultrastructure modification of apricot.
PMID: 31325749 [PubMed - as supplied by publisher]
印刷用ページを開く Endnote用テキストダウンロード