热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系

doi:10.7506/spkx1002-6630-20200714-178

食品科学 ›› 2021, Vol. 42 ›› Issue (11): 17-25.doi: 10.7506/spkx1002-6630-20200714-178

热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系

张珅，张翼翔，叶洪，聂珂，吴光斌，倪辉，张宗成，陈发河

（1.集美大学食品与生物工程学院，福建厦门 361021；2.福州海关，福建福州 350001；3.福建省食品微生物与酶工程重点实验室，福建厦门 361021；4.漳州平和东湖农产品有限公司，福建漳州 363705）

出版日期:2021-06-15 发布日期:2021-06-29
基金资助:
国家自然科学基金海峡联合重点项目（U1805235）；福建省科技厅科技特派员专项（B18196；B19173）；集美大学科研启动项目（ZQ2018014）

Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism

ZHANG Shen, ZHANG Yixiang, YE Hong, NIE Ke, WU Guangbin, NI Hui, ZHANG Zongcheng, CHEN Fahe

(1. College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; 2. Fuzhou Customs District, Fuzhou 350001, China; 3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; 4. Zhangzhou Pinghe Donghu Agricultural Products Co. Ltd., Zhangzhou 363705, China)

Online:2021-06-15 Published:2021-06-29

摘要/Abstract

摘要： 汁胞粒化是柚类果实采后主要的品质劣变现象。本实验以琯溪蜜柚果实为材料，研究热处理对果实贮藏期间品质的影响，探讨其抑制汁胞粒化的作用和适宜处理条件，并探究该抑制作用与细胞壁中木质素和细胞壁多糖代谢的关系。分别以35、42、49、56 ℃热水对琯溪蜜柚果实进行喷淋处理，根据果实冷藏期内汁胞粒化指数、水分质量分数、可溶性固形物和可滴定酸质量分数变化筛选较优处理温度，并评价该温度处理对果实汁胞木质素质量分数、木质素合成酶活力、细胞壁多糖含量及其降解酶活力的影响。结果表明：与其他处理相比，42 ℃热水处理15 min能够较好地延缓琯溪蜜柚果实贮藏期间汁胞粒化指数升高和水分质量分数降低，维持汁胞可溶性固形物和可滴定酸质量分数；与对照组相比，42 ℃热水处理抑制了汁胞中苯丙氨酸解氨酶、肉桂醇脱氢酶和过氧化物酶活性，减缓了木质素质量分数增加；并且抑制了纤维素酶、果胶甲酯酶、多聚半乳糖醛酸酶和β-半乳糖苷酶的活性，延缓了纤维素和半纤维素含量的升高、共价结合态果胶含量降低、离子结合态果胶和水溶性果胶含量的增加。因此，42 ℃热水喷淋处理可有效延缓采后琯溪蜜柚果实汁胞粒化等品质劣变现象，其减缓汁胞粒化的作用可能与木质素合成相关酶和细胞壁多糖降解酶活性受抑制，延缓汁胞木质化、纤维化和果胶降解，使细胞壁组分和结构得到较好的维持有关。

关键词: 琯溪蜜柚；热处理；汁胞粒化；木质化；细胞壁多糖

Abstract: Juice sac granulation is a major quality deterioration of harvested pumelo fruit. This study investigated the effect of heat treatment on the fruit quality of Guanxi honey pumelo during postharvest storage and its inhibitory effect on juice sac granulation, and explored the appropriate conditions. Furthermore, this study analyzed the correlation between the inhibitory effect and the metabolism of lignin synthesis and polysaccharide degradation in the cell wall. Spraying with 35, 42, 49 and 56 ℃ water was employed as postharvest handling. The appropriate temperature was selected based on the granulation index and the contents of moisture, total soluble solids and titratable acid during cold storage, and its impacts on the lignin content, lignin synthetic enzyme activities, cell wall polysaccharide contents and cell wall polysaccharide-degrading enzyme activities in fruit juice sacs were evaluated. The results suggested that compared with other treatments, spraying with water at 42 ℃ for 15 min effectively retarded the increase in juice sac granulation index and the decrease in moisture content, and maintained the contents of total soluble solids and titratable acid. Meanwhile, it suppressed the activity of phenylalnine ammonialyase, cinnamyl alcohol dehydrogenase and peroxidase in the juice sac, delaying the increase in lignin content; and inhibited the activities of cellulase, pectin methylesterase, polygalacturonase and β-galactosidase, delaying the increase in cellulose and hemicellulose contents, the decline in covalently bound pectin content and the accumulation of ion-soluble pectin and water-soluble pectin in the juice sac during storage. The above results indicated that spraying with water at 42 ℃ could retard juice sac granulation and maintain the quality of harvested Guanxi honey pumelo fruit, and the inhibitory effect on juice sac granulation might be associated with inhibited enzyme activities related to lignin synthesis and cell wall polysaccharide degradation, resulting in delayed juice sac fibration, lignification and pectin degradation, which maintained the cell wall composition and structure.

Key words: Guanxi honey pumelo fruit; heat treatment; juice sac granulation; lignification; cell wall polysaccharide

中图分类号:

TS255.1

张珅，张翼翔，叶洪，聂珂，吴光斌，倪辉，张宗成，陈发河. 热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系[J]. 食品科学, 2021, 42(11): 17-25.

ZHANG Shen, ZHANG Yixiang, YE Hong, NIE Ke, WU Guangbin, NI Hui, ZHANG Zongcheng, CHEN Fahe. Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism[J]. FOOD SCIENCE, 2021, 42(11): 17-25.

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热处理对采后琯溪蜜柚果实汁胞粒化的影响及其与细胞壁代谢的关系

Effect of Heat Treatment on Juice Sac Granulation of Harvested Guanxi Honey Pumelo (Citrus grandis (L.) Osbeck) Fruit and Its Association with Cell Wall Metabolism

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