摘要
软化是果实成熟的一个重要标志,果实成熟软化涉及果实中初生壁和胞间层组织中一系列相互协调的多糖降解过程,从而引起细胞壁超微结构发生变化。文章就细胞壁降解在果实软化过程中的作用的研究进展进行了综述。多糖降解和多聚物化学键的改变引起许多果实在成熟过程中细胞分离、软化和溶胀,进而引起细胞膨压的改变,导致果实软化和质构的改变。果实成熟软化中细胞壁降解的定性定量分析有利于揭示果实降解机理,为果实的贮藏、保鲜及加工提供了理论依据。
Furit softening after harvest is an important feature of fruits during ripening and it involves a coordinated series of polysaccharide modifications of the primary cell wall and middle lamella,resulting in a weakening the fruit flesh.The roles of cell wall disassembly in fruit softening were reviewed in this paper.Degradation of polysaccharides and alteration in the bonding between polymers caused an increase in cell separation softening and swelling of cell wall,which,combined with alterations in turgor,initiated fruit softening and textural changes.Qualitative and quantitative analyses of the cell wall components during fruit ripening and softening could illustrate the degradation mechanism and benefit the storage,handling and processing of postharvest fruits.
出处
《食品科技》
CAS
北大核心
2010年第11期62-66,共5页
Food Science and Technology
基金
国家自然科学基金资助项目(30600420)
关键词
细胞壁多糖
果实软化
解聚
cell wall structure polysaccharide
fruit softening
depolymerization
作者简介
张鹏龙（1984-），男，河南开封人，硕士研究生，研究方向为食品资源开发与利用。
通讯作者
