Effects of postharvest storage time on the cell wall modifying enzyme activities and physicochemical properties of pectin in kiwifruit during softening

Abstract

Abstract: To explore the changes of cell wall modifying enzyme activities and the physicochemical properties of pectin polysaccharides of kiwifruit during low temperature storage, fruit hardness and the activities of polygalacturonase (PG), pectin methylesterase (PME), pectin lyases (PL) and β-galactosidase (β-Gal) in kiwifruit at different storage periods were determined. Meanwhile, the physicochemical properties of water soluble polysaccharide (WSP), CDTA-soluble polysaccharide (CSP) and Na2CO3-soluble polysaccharide (NSP) were further characterized in this study. Results showed that the kiwifruit went through "fast-slow" of softening. PG showed a maximum value of 670.76 U/mg at 10 d of storage; PL and PME activities showed a significant increase at 5 d of storage with 3.41 U/mg and 9.17 U/mg, respectively. Particularly, β-Gal activity continuously increased during storage and showed negatively correlated with fruit hardness (r= -0.888). The content of WSP, CSP and NSP increased significantly with the prolongation of storage time. Moreover, GPC results showed that the molecular weight of WSP increased while of NSP gradually decreased during storage. Furthermore, a decrease in the area and increase in the lamellarity of WSP was observed by SEM, whereas CSP was found to be soft and muslin after 15 d of storage, and the cluster-like accumulation of NSP was found gradually dispersed. Our results may provide a solid theoretical basis for elucidating the exact mechanism of fruit softening.

Key words: Kiwifruit, Fruit softening, Pectin, Cell wall modifying enzyme, Structural characterization

CLC Number:

TS201.4

Pei-Xian GU Shengpeng Liu Hu Kun Fang-Fang WU. Effects of postharvest storage time on the cell wall modifying enzyme activities and physicochemical properties of pectin in kiwifruit during softening[J]. FOOD SCIENCE, 0, (): 0-0.

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