FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 264-268.doi: 10.7506/spkx1002-6300-201002066

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Effect of Cutting Injury on Post-ripening, Softening and Ethylene Biosynthesis in Nectarine (Prunus persica (L.) Batsch var. nucipersica (Suckow) C. Schneider) Fruits

JIANG Ai-li1,2，MA Yan2，HU Wen-zhong1,2,*，TIAN Mi-xia1,2，LIU Cheng-hui1,2   

  1. 1. Key Laboratory of Biotechnology and Bioresources Utilization, The State Ethnic Affairs Commission-Ministry of Education,
    Dalian 116600, China；2. College of Life Science, Dalian Nationalities University, Dalian 116600, China
  • Received:2009-03-20 Online:2010-01-15 Published:2010-12-29
  • Contact: HU Wen-zhong1,2,*， E-mail:hwz@dlnu.edu.cn

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Abstract:

Changes in activities of enzymes related with cell wall polysaccharides degradation or membrane lipid peroxidation, ethylene production and ACC oxidase (ACO) and ACC synthase (ACS) activities were measured during 10 ℃ storage of freshcut nectarine fruits to probe into mechanism for ethylene production and its relationship with fruit softening. Results showed that the appearance of ethylene production peak, ACO and ACS activity peak, which appeared on the second day of storage, were earlier than that of polygalacturonase or lipoxygenase activity. These phenomena indicate that increased ethylene production induced by cutting injury triggers the process of cell wall hydrolysis and membrane lipid peroxidation. Cell wall hydrolysis and membrane lipid peroxidation were more serious in upper layer of cutting area than in other layers. After 2 days, the protopectin content in upper layer was decreased by 83.7% and the malondialdehyde (MDA) content by 57%, compared with control nectarine fruits.

Key words: nectarine, cutting injury, post-ripening and softening, ethylene biosynthesis, lipoxygenase, polygalacturonase

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