|Table of Contents|

Change of Cell Wall Components and Related Enzyme Activities During the Development Process of Raspberry Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年11
Page:
27-30
Research Field:
Publishing date:

Info

Title:
Change of Cell Wall Components and Related Enzyme Activities During the Development Process of Raspberry Fruit
Author(s):
YANG Guohui; LYU Bingyu; HAN Deguo; GE Qiulai; ZHANG Yan; SHI Yingxiao
(College of Horticulture/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of Northeast Region，Ministry of Agriculture,Northeast Agricultural University，Harbin,Heilongjiang 150030)
Keywords:
raspberry; fruit development; cell wall composition; enzyme
PACS:
-
DOI:
10.11937/bfyy.201611007
Abstract:
‘Henritage’of autumn type and‘Fertod Zamatos’of summer fruited type were used as experimental materials in this study.The raspberry fruits were collected on 7 days after flowering(the green fruiting enlargement period)，14 days(turning white period)，21 days(coloring period)，24 days(mature period) and 27 days(overmature period)，respectively.The contents of original pectin，pectin，cellulose and related enzyme activities of raspberry fruits were measured.The results showed that during the maturity and softening process of fruit，the protopectin content rose before coloring period，then declined.Soluble pectin content in fruit was gradually increased，but the cellulose content had a decreasing trend.The enzyme activities of polygalacturonase，pectin methylesterase，cellulase and β-galactosidase had the rising trend before mature period，especially the polygalacturonase activity increased rapidly from coloring period to maturity.From mature period to overmature，only the polygalacturonase activity declined，by contrast，other three enzymes activity still showed the rising trend.

References:

 

[1]宣景宏，孟宪军，刘春菊，等.树莓的主要功效成分及开发利用前景[J].中国果业信息，2007,24(1)：2628.

[2]鄂利东.树莓生产问题与发展对策[J].新农业,2011(2):26-27.

[3]钱春，张兴国，梁国鲁.草莓果实成熟软化相关基因研究进展[J].中国蔬菜,2009(22)：6-12.

[4]金昌海，索标，阚娟,等.桃果实成熟软化过程中细胞壁多糖降解特性的研究[J].扬州大学学报,2006,27(3):70-75.

[5]张鹏龙，陈复生，杨宏顺,等.果实成熟软化过程中细胞壁降解研究进展[J].食品科技,2010,35(11):62-66.

[6]刘美艳.早熟苹果果实软化分子机理的初步研究[D].泰安：山东农业大学，2012.

[7]阚娟.不同溶质型桃果实成熟软化机理研究[D].扬州：扬州大学，2011.

[8]佟兆国，王飞，高志红,等.果胶降解相关酶与果实成熟软化[J].果树学报,2011,28(2)：305-312.

[9]PRIYA-SETHU K M.Post-harvest biochemical changes associated with the softening phenomenon in Capsicum annuum fruits[J].Phytochemistry，1996，43(4)：961-966.

[10]阚娟，金昌海，汪志君,等.苹果β-半乳糖苷酶及多聚半乳糖醛酸酶对桃果实成熟软化的影响[J].扬州大学学报（农业与生命科学版）,2006,27(3):76-80.

[11]YANG Z F，ZHENG Y H，CAO S F，et al.Effects of storage temperature on textural properties of Chinese bayberry fruit[J].Journal of Texture Studies,2007，38：166-177.

[12]李萍，廖康，赵世荣,等.杏果实发育成熟过程中细胞壁组分和水解酶活性的变化[J].新疆农业大学学报,2013,36(4):298-303.

[13]刘剑锋，李国怀，彭抒昂,等.秋子梨的果皮结构与果实的耐贮性[J].园艺学报,2007,34(4):1007-1010.

[14]杨国慧，王冰，谢娟,等.树莓果实显微及超显微结构观察[J].湖北农业科学,2015,54(8):1919-1922.

[15] CALLAHAN A M，SCORZA R，BASSETT C，et al.Deletions in an endopolygalacturonase gene cluster correlate with non-melting flesh texture in peach[J].Functional Plant Biology，2004，31(2)：159-168.

Memo

Memo:
-
Last Update: 2016-07-14