食品工业科技2017，Vol.38Issue(9)：309-313,5.DOI:10.13386/j.issn1002-0306.2017.09.051
水杨酸处理对库尔勒香梨果实贮藏期细胞壁组分和水解酶活性变化的影响
Effects of salicylic acid treatment on the variations of cell wall components and hydrolase activity of Korla fragrant pear during the storage stage
摘要
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.关键词
水杨酸/库尔勒香梨/贮藏期/细胞壁/水解酶Key words
salicylic acid/Korla fragrant pear/storage stage/cell wall/hydrolase分类
轻工纺织引用本文复制引用
许娟,张校立,李鹏,王继勋..水杨酸处理对库尔勒香梨果实贮藏期细胞壁组分和水解酶活性变化的影响[J].食品工业科技,2017,38(9):309-313,5.基金项目
新疆维吾尔自治区公益性科研院所基本科研业务经费项目(KYGY2016118). （KYGY2016118）
