枇杷冷藏过程中果肉木质化与细胞壁物质变化的关系

“大红袍”和“解放钟”枇杷果实在 1℃下贮藏时 ,细胞壁物质代谢异常 ,果肉硬度持续升高而出汁率逐渐降低 ,果胶酯酶 (PE)和多聚半乳糖醛酸酶 (PG)活性和水溶性果胶含量下降 ,原果胶含量、苯丙氨酸解氨酶(PAL)活性及木质素和纤维素含量不断增加。约经 3周贮藏后 ,果实出现果皮难剥、果肉质地变硬、粗糙少汁的异常劣变现象。在 12℃下贮藏的枇杷果实 ,细胞壁物质代谢正常 ,果肉硬度增加少 ,PE和PG活性及水溶性果胶含量较高 ,无原果胶增加现象 ,PAL活性呈下降趋势 ,木质素和纤维素含量变化不大 ,果实不出现木质化败坏。这些结果表明冷藏枇杷的木质化败坏可能是一种低温失调现象     

柿果实采后胞壁多糖代谢及其降解酶活性的变化

以富平尖柿为试验材料,研究了室温下柿果实硬度和细胞壁组分及其降解酶活性变化。结果表明,柿采后后熟期间果肉硬度持续下降,平均日下降3．1％,其中第7天到第16天下降最快,平均日下降6．9％。碳酸钠可溶果胶(SSP)和24％KOH可溶组分含量持续下降,与果肉硬度变化呈极显著正相关(r分别为0．9698和0．8084);而水溶性果胶(WSP)和4％KOH可溶组分含量不断上升,与果肉硬度变化呈极显著负相关(r分别为0．9566和-0．9392),螯合剂可溶果胶(CSP)与24％KOH不溶组分含量变化缓慢。多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)活性均在采后第16天达最高值。相关性分析表明,PG活性上升可能是导致柿SSP含量下降和WSP含量上升的主要原因;而Cx活性则可能引起纤维素以及难溶性的半纤维素(24％KOH可溶组分)向易溶的半纤维素(4％KOH可溶组分)转化,从而导致了柿果肉硬度的下降。     

桃果实成熟前后细胞壁成分和降解酶活性的变化及其与果实硬度的关系

比较桃品种‘双久红’和‘川中岛白桃’果实成熟前后20 d内果肉硬度、细胞壁成分和细胞壁降解酶活性变化的结果表明,桃果实成熟5 d后,‘双久红’桃果实的硬度、纤维素含量和原果胶含量均极显著高于‘川中岛白桃’:从成熟前15 d开始,‘双久红’的水溶性果胶含量、多聚半乳糖醛酸酶活性和纤维素酶活性均极显著低于‘川中岛白桃’;整个成熟期间,‘双久红’的果胶甲酯酶活性明显低于‘川中岛白桃’。相关分析表明,果实硬度与原果胶、纤维素含量呈极显著正相关,而与可溶性果胶含量、多聚半乳糖醛酸酶活性和纤维素酶活性呈极显著负相关。     

柿果实采后软化过程中细胞壁组分代谢和超微结构的变化

柿果实采后果胶酯酶活性迅速上升,其活性与果实硬度的下降呈明显的负相关。多聚半乳糖醛酸酶活性增加缓慢,但其活性与果实硬度的下降无明显相关性。β-半乳糖苷酶活性迅速增加,其活性与果实硬度的下降呈明显的负相关。纤维素酶活性呈逐渐上升趋势,与果实硬度的下降也呈明显的负相关。伴随着细胞壁水解酶活性的增加,果实原果胶和纤维素含量迅速下降,而水溶性果胶含量则迅速上升。柿果刚采收时细胞壁结构完整,3d后细胞壁中胶层基本被溶解,甚至初生壁也局部发生降解。     

1-甲基环丙烯处理对采后杨桃果实软化和细胞壁代谢的影响

为探讨1-甲基环丙烯(1-methylcyclopropene, 1-MCP)延缓采后杨桃果实软化的作用机理,本文研究了0.6 μL/L 1-MCP处理对在(15±1)℃、相对湿度90%下贮藏的‘香蜜’甜杨桃(Averrhoa carambola Linn. cv. Xiangmi)果实软化和细胞壁代谢的影响。结果表明：与对照果实相比,1-MCP处理可保持较高的杨桃果实硬度,有效降低果胶酯酶(pectinesterase, PE)、多聚半乳糖醛酸酶(polygalacturonase, PG)、纤维素酶等细胞壁降解酶活性,延缓原果胶、纤维素、半纤维素含量的下降和水溶性果胶含量的增加。因此认为,0.6 μL/L 1-MCP处理能有效控制采后‘香蜜’甜杨桃果实的软化进程,延长果实保鲜期。     

细胞壁代谢与琯溪蜜柚果实成熟过程汁胞粒化的关系

以易发生汁胞粒化的老龄树和不易发生汁胞粒化的适龄树的琯溪蜜柚（Citrus grandis（L．）Osbeck‘Guanximiyou’1果实为材料,研究了果实成熟过程中汁胞粒化发生与细胞壁代谢的关系。结果表明：老龄树果实的汁胞粒化指数随着果实成熟而上升。在汁胞粒化发生过程中,汁胞维持较低的细胞壁降解酶[果胶甲酯酶（PE）、多聚半乳糖醛酸酶（PG）、纤维素酶（Cx）]活性,保持较高的细胞壁物质（原果胶、纤维素、半纤维素）含量;尤其在汁胞粒化的起动阶段和加快阶段,纤维素、半纤维素含量极显著增加。相反,适龄树果实的汁胞粒化指数在果实成熟过程中变化不大,汁胞中细胞壁降解酶活性较高,促进原果胶、纤维素、半纤维素等细胞壁物质的降解,保持较低的细胞壁物质含量,使汁胞发育正常、柔软多汁。这说明PE、PG、Cx活性和原果胶、纤维素、半纤维素含量与錧溪蜜柚汁胞粒化密切相关。     

不同葡萄品种果肉质地和细胞结构及生理指标分析

该研究以12个葡萄品种成熟期果实为材料,采用质地剖面分析(TAP)法测定其果肉硬度、弹性、黏着度、胶着度、咀嚼性和回复性等TAP质构参数,对其果实口感质地进行分级评价;测定葡萄果肉细胞壁组成物质(水溶性果胶、原果胶、纤维素)的含量以及PG、PEP、PL、CE等关键酶活性;采用组织切片法观察了葡萄果肉组织细胞的显微结构,测定其细胞面积、周长、长度、宽度等细胞结构参数和纵横比、圆度等细胞形状参数,以探讨各指标在不同品种间的差异以及细胞壁组成物质、关键酶活性和细胞形态参数与果肉质地的关系,为葡萄果肉质地品质调控提供依据。结果显示：(1)12个葡萄品种果实果肉可评为脆、酥脆、硬、中等、软5种口感质地类型等级。(2)葡萄果实质构参数以及果肉细胞壁组成物质含量、关键酶活性、细胞形态参数和显微结构在各质地类型品种间存在明显差异;质构参数中果实去皮TPA硬度、胶着度和咀嚼性等指标差异最大,变异系数分别达到75.16%、65.57%和65.25%;细胞壁组成物质及关键酶活性指标中纤维素含量及水溶性果胶/原果胶差异最大,变异系数分别达到38.12%和37.59%;细胞结构指标中细胞面积差异最大,变异系数达到64.91%。(3)葡萄果肉质地评级分数与果实带皮和去皮测定的质构参数均达到显著或极显著相关关系,其中与带皮TPA硬度、胶着度和咀嚼性的相关系数最高,分别为0.578^*、0.751^**和0.789^**;果肉质地评分与果肉细胞壁组成物质原果胶含量呈显著正相关关系(0.679^*),与水溶性果胶/原果胶比值呈极显著负相关关系(-0.860^**),而与其余的果肉细胞壁组成物质含量和4种关键酶活性均无显著相关性;果肉细胞结构参数、形状参数与果肉质地评分及质构参数的相关性均未达到显著水平,但酥脆果肉品种果肉细胞面积显著大于其他品种,软肉品种果肉细胞解体,细胞壁边界不清。研究表明,葡萄果肉硬度主要受果肉细胞降解影响,水溶性果胶/原果胶比值越高,果肉质地越软,水溶性果胶/原果胶比值以及带皮测定TPA硬度、胶着度和咀嚼性等指标可作为葡萄果肉质地的量化评价指标。     

乙烯对苹果果实细胞壁降解效应初探

以陕西主栽苹果品种'秦冠'为试材,研究了不同浓度乙烯利以及加热处理下苹果果实中与细胞壁代谢相关酶的活性变化及其与细胞壁组分降解的关系.结果表明:乙烯对各细胞壁酶活性的促进效应因乙烯利施用浓度不同而异.乙烯利浓度由10 mg/L增至1 000 mg/L时,果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)和纤维素酶(CS)的活性先逐渐增强,而后又被抑制;木聚糖(Xyl)没有受到明显影响.加热处理可增进乙烯利的作用,如在60℃时,PME、PG、CS、Xyl活性分别是对照的1.5、2.7、1.1和1.5倍.PG活性的显著增加同时引起了果实可溶性糖含量的显著升高,但其他酶活性变化与可溶性糖含量无直接相关.     

三个脐橙品种果实主要细胞壁酶动态变化研究

以罗伯逊脐橙、丰脐、纽荷尔脐橙果实为试材,对其果皮和果肉的果胶甲酯酶(PE)、多聚半乳糖醛酸酶(PG)、β-葡萄糖苷酶和纤维素酶(CX)的动态变化进行研究。结果表明,三个品种PE活性均为果肉明显高于果皮,其中纽荷尔和罗脐分别在果实膨大期、转色期和成熟期出现三个峰值;PE活性变幅纽荷尔大于罗脐,丰脐变化较平稳。PG活性果肉略高果皮,且皆在转色期开始快速升高。首次对脐橙果实β-葡萄糖苷酶研究表明,该酶活性微弱,成熟期活性最高,纽荷尔高于丰脐和罗脐;动态变化中果皮和果肉无明显差异。酶活性高峰出现的时间为PE早于PG和β-葡萄糖苷酶;PE和PG是影响脐橙果实发育的主要酶,β-葡萄糖苷酶可能是PE和PG的补充。     

桃儿七种子休眠解除过程中细胞壁代谢及种皮超微结构的变化北大核心CSCD

为探究低温层积过程中桃儿七种子细胞壁代谢及种皮超微结构与休眠解除的内在联系,该研究通过低温层积解除桃儿七种子休眠,分析休眠解除过程中种子不同部位细胞壁组分及相关代谢酶的变化,同时利用扫描电镜对种皮的超微结构进行观察。结果表明,(1)桃儿七种皮主要由角质层、栅状石细胞层及海绵组织层3层构成,在层积过程中,种皮内部的海绵组织逐步疏松膨胀,种皮表面破损加剧;(2)种子不同部位的细胞壁组分具有明显差异,整个层积过程中,种胚、种皮和胚乳中的纤维素含量均在层积中期(45 d和60 d)降至最低,3个部位的纤维素酶活性在层积中期对应升高;种胚和种皮内的半纤维素含量均在层积中期显著下降,种皮中甘露聚糖酶活性和木糖苷酶活性在层积中期时相应达到最大;3个部位的果胶含量均在层积后期(75 d和90 d)时显著下降,而种皮和胚乳中多聚半乳糖醛缩酶活性也在层积后期相应升高;(3)种胚和胚乳内过氧化物酶活性在层积75 d和90 d时明显下降,而SOD活性在此时显著上升。(4)种子不同部位3种木质素单体的组成比例具有明显区别,同时3种木质素单体含量均随层积时间的延长而显著降低,且胚乳和种皮中的S-木质素含量对种子萌发存在显著的负向影响关系。研究认为,在低温层积过程中,桃儿七种子内细胞壁组分纤维素、半纤维素及木质素的逐步酶解,活性氧作用下的细胞壁松弛以及海绵组织层的疏松膨胀和种皮的破裂,破坏了细胞壁的刚性结构,促使种子机械束缚力降低,吸水性能提高、胚根生长能力增强,最终导致其休眠解除。     

Compositional and enzymatic changes in guava (Psidium guajava L.) fruits during ripening

Changes in chemical composition and hydrolytic enzyme activities in guava fruits cv. Lucknow-49 have been reported at four different stages of maturity, viz., mature green (MG), color turning (CT), ripe (R) and over ripe (OR). Chlorophyll content decreased, while carotenoid content increased with advancement of ripening. Starch content decreased with concomitant increase in alcohol soluble sugars. The cell wall constituents viz., cellulose, hemicellulose, and lignin decreased up to R stage, while the pectin content decreased throughout up to OR stage. Among the cell wall hydrolyzing enzymes, polygalacturonase (PG) and cellulase exhibited progressive increase in activity throughout ripening, while pectin methyl esterase (PME) activity increased up to CT stage and then decreased up to OR stage. The maximum increase in the activities of cell wall hydrolysing enzymes was observed between MG and CT stages. The activities of starch hydrolyzing enzymes, α-amylase and β-amylase decreased significantly with advancement of ripening. These changes in the activities of hydrolyzing enzymes could be considered good indicators of ripening in guava.     

草莓果实发育成熟过程中糖苷酶和纤维素酶活性及细胞壁组成变化

以丰香和红丰草莓为试材,对果实发育成熟过程中细胞壁水解酶活性和细胞壁成份变化进行了研究．结果表明：半乳糖苷酶和α-甘露糖苷酶活性随草莓果实成熟而提高,葡萄糖苷酶活性不随草莓果实成熟而提高．随着果实发育成熟,纤维素酶活性、果胶酶活性不断提高．果实中未检测到内切多聚半乳糖醛酸酶活性,外切多聚半乳糖醛酸酶活性变化不随果实成熟软化而提高．随果实发育成熟,细胞壁中可溶性果胶和半纤维素增加,而离子结合果胶和共价结合果胶及纤维素减少．     

葡萄贮藏过程中落粒与离区酶活性变化及植物生长调节物质的关系

研究了无核白葡萄(Vitis vinifera L.)采后贮藏过程中离区纤维素酶、果胶酯酶(Pectinesterase,PE)、多聚半乳糖醛酸酶(polygalacturonase,PG)、脂氧合酶(lipoxygenase,LOX)和过氧化物酶(peroxidase,POD)活性的变化与落粒的关系及植物生长调节物质对其的影响。结果表明,葡萄在贮藏过程中,伴随浆果落粒的增加,离区纤维素酶、PG、LOX、POD活性升高,PE活性下降。离区纤维素酶、PG、LOX等酶的活性与葡萄落粒程度之间呈显著正相关。外源ABA和CEPA处理能增强离区纤维素酶、PG、LOX活性,促进落粒;GA3,IAA处理则能抑制离区纤维素酶、PG、LOX活性,减轻落粒。ABA对落粒的促进效应及GA3对纤维素酶活性和落粒的抑制效应尤为明显,表明GA3与ABA比值在葡萄采后落粒过程中起重要的作用。     

Study on the Activities of Stage Specific Enzyme During Softening of Kiwifruit

The activities of several stage specific enzymes (SSE) and the changes of some compounds during softening of “Qinmei” kiwifruit (Actinidia deliciosa) were studied. The resuits showed that there were two phases of kiwifruit softening. Firstly the rapid softening phase was coincided with starch degradation (r= 0. 99) and the increase of amylase activity. It suggested that amylase was the key SSE for softening at this phase. In the second phase, the rate of softening was decreased, the contents of water insoluble pectin and cellulose apparently were reduced and the activities of polygalacturoase (PG) and cellulase were markedly increased, which indicated the PG and cellulase were the key SSE in the second softening phase. Besides, ethylene forming enzyme (EFE) activity and ethylene production were at their peaks between the two phases as they might play the part as triggers of the PG and cellulase activities. The experiments also showed that the activity of pectin methylesterase (PME) was not related to the softening of kiwifruit. The maximum activities of peroxidase (POX), catalase (CAT) and superoxide dismutase (SOD) were found after the softening stages. It seemed that they were not the key SSE for the softening of kiwifruit.     

糯米糍荔枝裂果的生理机理与防裂效果研究

以果实易裂品种糯米糍荔枝为材料,对果皮内与裂果有关的一些生理指标以及两种处理硝酸钙(Ca(NO3)2)和赤霉素(GA)的防裂效果进行了探索性研究。结果表明:在果实发育初期,果皮内的水溶性果胶和原果胶的含量均升高,且原果胶含量的增长幅度大于水溶性果胶。除果实成熟期外,果胶脂酶(PE)和多聚半乳糖醛酸酶(PG)的活性一直呈上升趋势,且水溶性果胶的含量与PG的活性有显著正相关关系。纤维素酶(CX)在整个果实发育期都表现出较高的活性且有两次明显的活性高峰。同时还发现除果实成熟期外,Ca(NO3)2处理能增强PE和PG活性,但对CX则有抑制作用。此外,Ca(NO3)2处理和GA处理均能明显地改善糯米糍荔枝果皮质地的组成,使果实的裂果率明显降低,且GA处理的效果要明显好于Ca(NO3)2处理。     

Postharvest Variation in Cell Wall-Degrading Enzymes of Papaya (Carica papaya L.) during Fruit Ripening

Pectin methylesterase (PME), polygalacturonase (PG), xylanase, cellulase, and proteinase activity were determined and related to respiration, ethylene evolution, and changes in skin color of papaya (Carica papaya L.) fruit from harvest through to the start of fruit breakdown. PME gradually increased from the start of the climacteric rise reaching a peak 2 days after the respiratory peak. PG and xylanase were not detectable in the preclimacteric stage but increased during the climacteric: during the post climacteric stage, the PG declined to a level one-quarter of peak activity with xylanase activity returning to zero. Cellulase activity gradually increased 3-fold after harvest to peak at the same time as PME, 2 days after the edible stage. Proteinase declined throughout the climacteric and postclimacteric phases. A close relationship exists between PG and xylanase and the rise in respiration, ethylene evolution, and softening. Cultivar differences in postclimacteric levels of enzymic activity were not detected.

An inhibitor of cellulase activity was detected in preclimacteric fruit. The inhibitor was not benzyl isothiocyanate (BITC). BITC did inhibit PG activity, though no inhibitor of PG activity was detected in preclimacteric homogenates when BITC was highest. The results indicate that inhibitors did not play a direct role in controlling wall softening.

     

Pectin esterase, polygalacturonase and gel formation in peach pectin fractions

Peaches (Prunus persica cv. Hermoza) were stored at 0C in regular air (RA) or in controlled atmosphere (CA 10% CO2, 3% O2) for 4 weeks and then ripened for 4 days at 20 degrees C. Woolliness developed in the regular air stored fruit while the controlled atmosphere stored fruit ripened normally. In the woolly fruit symptoms of the disorder were greater in the inner mesocarp than in the outer. Polygalacturonase (PG) and pectin esterase (PE) activities differed in the outer and inner mesocarp of the affected fruit. PG activity was low and PE activity was high in the inner mesocarp of the woolly fruit during ripening relative to the outer mesocarp, while in the healthy fruit, activities were similar in both areas. Cell wall fractions of water-soluble, CDTA-soluble and carbonate-soluble pectins were prepared from freshly harvested peaches and incubated with PE and PG from ripe peaches at different ratios. Only the CDTA-soluble fraction formed a gel with peach enzymes, and the rate of gelation increased with increasing amounts of PE relative to PG. Both water-soluble and CDTA-soluble pectin fractions formed gels with commercial PE (extracted from orange peel). The PE extracted from peaches was stable when stored at 0 degrees C for 9 days, while PG activity was stable only for 1 day. We suggest that PE, acting on pectins in the cell wall in vivo may cause gel formation and that the CDTA-soluble polymers have the capacity to bind apoplastic water and create the dry appearance observed in woolly fruit.