葡萄果肉组织的能量水平和细胞壁代谢对其自溶软化的影响

doi:10.7506/spkx1002-6630-201801040

食品科学 ›› 2018, Vol. 39 ›› Issue (1): 264-272.doi: 10.7506/spkx1002-6630-201801040

葡萄果肉组织的能量水平和细胞壁代谢对其自溶软化的影响

张群1,2，周文化1,*，谭欢2，刘伟2

1.中南林业科技大学食品科学与工程学院，湖南长沙 410004；2.湖南省农业科学院湖南省农产品加工研究所，湖南长沙 410125

出版日期:2018-01-15 发布日期:2018-01-05
基金资助:
湖南省重点研发计划（农业支撑领域）项目（2015NK3027）

Effects of Energy Level and Cell Wall Metabolism on Aril Breakdown in Grape Fruits

ZHANG Qun1,2, ZHOU Wenhua1,*, TAN Huan2, LIU Wei2

1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;2. Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China

Online:2018-01-15 Published:2018-01-05

摘要/Abstract

摘要： 为研究葡萄采后贮藏过程中自溶软化与能量水平及细胞壁代谢的关系，比较贮藏初期和末期果皮超微结构的变化。采后葡萄经钙联合涂膜和热处理后，低温（（4.0±0.5） ℃）贮藏，定期测定果肉自溶指数、硬度、腐烂率、膜透性、能量物质（三磷酸腺苷（adenosine triphosphate，ATP）、二磷酸腺苷（adenosine diphosphate， ADP）、单磷酸腺苷（adenosine monophosphate，AMP））含量及能荷（energy charge，EC）、细胞壁降解酶活力和细胞壁成分的变化，扫描电子显微镜观察贮藏初期和末期不同处理果实内果皮的超微结构，以未处理组为对照。结果显示：随贮藏时间的延长，果实自溶指数、腐烂率和膜透性升高，硬度和能量物质下降，多聚半乳糖醛酸酶（polygalacturonase，PG）、果胶甲酯酶（pectinesterase，PE）和纤维素酶（cellulase，Cx）活力上升，β-半乳糖苷酶（β-galactosidase，β-Gal）活力在贮藏30 d内下降，之后急剧升高。细胞壁组分原果胶、纤维素和半纤维素含量下降，水溶性果胶含量前期上升，后期下降；葡萄内果皮的超微结构破坏，出现了大的孔洞。葡萄果实自溶指数与能量水平、细胞壁降解酶活力和细胞壁组分紧密相关，果实自溶指数与ATP、ADP含量极显著负相关（P＜0.01），和AMP显著负相关（P＜0.05），与EC无明显相关性（P＞0.05）；与PG、PE、Cx活力极显著正相关（P＜0.01），与β-Gal活力无明显相关性（P＞0.05）；与原果胶、水溶性果胶、纤维素和半纤维素含量极显著负相关（P＜0.01）。钙联合涂膜和热处理能够维持组织的高能量状态和致密的超微结构，抑制PG、PE和Cx活力的升高，延缓细胞壁降解，延缓自溶软化，其中涂膜显著优于热处理（P＜0.05）。

关键词: 葡萄, 自溶软化, 能量水平, 超微结构, 细胞壁代谢

Abstract: In order to understand the relationship of aril breakdown with energy levels and cell wall metabolism in harvested grapes, the ultrastructural changes in the inner pericarp were examined during the early and late stages of storage. ‘Red globe’ grapes were subjected to CaCl2 immersion combined with chitosan coating or heat treatment and then stored at (4.0 ± 0.5) ℃, and the untreated samples were used as a control. Changes in aril breakdown index, hardness, decay percentage, cell membrane permeability, energy contents (adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP)), energy charge (EC), cell wall-degrading enzyme activities and cell wall components were monitored at regular intervals during storage. The results indicated that aril breakdown index, decay incidence and cell membrane permeability increased, hardness and energy contents declined, and the activities of the cell walldegrading enzymes polygalacturonase (PG), pectinesterase (PE) and cellulase (Cx) ascended with storage time; however, β-galactosidase (β-Gal) activity dropped during the first 30 days, followed by a sharp increase. The contents of cell wall components such as protopectin, cellulose and semi-cellulose continuously decreased during storage, while water-soluble pectin dropped after an initial increase. Furthermore, the ultrastructure of the inner pericarp was damaged as indicated by the appearance of large holes. Aril breakdown index showed a highly significant inverse correlation with ATP and ADP contents and the contents of cell wall components (P < 0.01), a highly significant positive correlation with PG, PE and Cx activities (P < 0.01), and a significant inverse correlation with AMP level (P < 0.05), but it had no significant correlation with EC or β-Gal activity (P > 0.05). In conclusion, combined treatment with calcium chloride and chitosan or heat could delay aril breakdown in grapes by maintaining the integrity of the cell membrane and high energy status, inhibiting the transformation of protopectin to water-soluble pectin, inhibiting the activities of cell wall-degrading enzymes (PG, PE and Cx), and suppressing the degradation of cell wall components (proto-pectin, cellulose and semi-cellulose), and chitosan coating was significantly more effective than heat treatment (P < 0.05).

Key words: grape fruit, aril breakdown, energy levels, ultrastructure, cell wall metabolism

中图分类号:

TS255.3

张群，周文化，谭欢，刘伟. 葡萄果肉组织的能量水平和细胞壁代谢对其自溶软化的影响[J]. 食品科学, 2018, 39(1): 264-272.

ZHANG Qun, ZHOU Wenhua, TAN Huan, LIU Wei. Effects of Energy Level and Cell Wall Metabolism on Aril Breakdown in Grape Fruits[J]. FOOD SCIENCE, 2018, 39(1): 264-272.

[1]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[2]	张博钦，方梓庄，成池芳，张如意，段长青，燕国梁. 5 株低产乙醇的非酿酒酵母筛选及其酿造特性[J]. 食品科学, 2021, 42(8): 114-121.
[3]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[4]	张鹏飞，付雪婷，赵春花，刘心雨，张杰，张萌，寇明莹，葛武鹏，王新. 羊奶粉生产中金黄色葡萄球菌分离鉴定及其分子特性和耐药性检测[J]. 食品科学, 2021, 42(6): 291-297.
[5]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[6]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[7]	石嘉怿，张冉，梁富强，程玉鑫，张太. 谷物植物化学物中α-葡萄糖苷酶抑制剂的筛选及其分子机制[J]. 食品科学, 2021, 42(5): 9-16.
[8]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[9]	马娜，王星晨，孔彩琳，陶永胜. 胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响[J]. 食品科学, 2021, 42(2): 97-104.
[10]	张晓君，路来风，李淑华，王昵霏，李王强，王安琪，宋冠林，李贞景，王昌禄. Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用[J]. 食品科学, 2021, 42(18): 51-57.
[11]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[12]	潘晓花，潘礼龙，孙嘉. 营养调控对免疫细胞代谢重编程的研究进展[J]. 食品科学, 2021, 42(15): 220-230.
[13]	钟浩文，杨国顺，陈文婷，白描，谭君. 稳定同位素内标GC-QqQ-MS/MS法测定葡萄中33 种农药残留及其污染特征分析[J]. 食品科学, 2021, 42(14): 263-269.
[14]	刘沛通，许丹丹，许引虎，段长青，燕国梁. 4 株本土非酿酒酵母的发酵特性[J]. 食品科学, 2021, 42(14): 86-93.
[15]	张慧敏，潘秋红. 葡萄酒中挥发性萜烯物质的产生机制及影响因素研究进展[J]. 食品科学, 2021, 42(13): 249-258.

葡萄果肉组织的能量水平和细胞壁代谢对其自溶软化的影响

Effects of Energy Level and Cell Wall Metabolism on Aril Breakdown in Grape Fruits

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价