Study on the Change of Softening Hydrolytic Enzyme Activity of Winter-jujube during Humidicool Storage

Abstract

Abstract: Softening was one of the main problems in the storage of winter-jujube. In the humidicool storage, the insoluble pectincontent and pectinmethylesterases (PME) activity, soluble pectin content and polygalactouronase (PG) activity, cellulosecontent and Cx-cellulases activity, starch content and amylase activity of half-red Winter-jujube(Ziziphus jujuba Mill) wereassayed. Results showed that the humidicool storage could retard the decreasing rate of insoluble pectin content, starch contentand PG activity of Winter-jujube, inhibit the increasing of soluble pectin content, PME activity, Cx-cellulases activity andamylase activity, and accelerate late accumulation of cellulose content.

Key words: softening, winter-jujube, humidicool storage, keeping fresh technology, enzyme activity

LIU Xiao-Jun, LIU Xiao-Na, ZOU Dong-Yun, WANG Qun. Study on the Change of Softening Hydrolytic Enzyme Activity of Winter-jujube during Humidicool Storage[J]. FOOD SCIENCE, 2005, 26(7): 231-234.

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Study on the Change of Softening Hydrolytic Enzyme Activity of Winter-jujube during Humidicool Storage

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