|Table of Contents|

Differences in Cell Wall Composition During Softening of Peach Fruit With Different Flesh Texture(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年20
Page:
60-66
Research Field:
Publishing date:

Info

Title:
Differences in Cell Wall Composition During Softening of Peach Fruit With Different Flesh Texture
Author(s):
YAN Xiangyan; ZHANG Yike; LI Furui; XU Ze; ZHENG Jicheng; ZHAO Caiping
College of Horticulture,Northwest A & F University,Yangling,Shaanxi 712100
Keywords:
peach; fruit; softening; cell wall composition
PACS:
-
DOI:
10.11937/bfyy.20171106
Abstract:
Using three peach cultivars with different texture as materials,the determination of alcohol insoluble solids (AIS) and total pectin and soluble pectin content and other related index method,studied the changes of cell wall component differences on the influence of different texture peach fruits in the softening process,in order to clarify the differences in the softening process of mature different texture changes of cell wall components in peach fruits.The results showed that there were significant differences in cell wall composition during softening of peach fruit with different flesh texture.The contents of AIS and cellulose in the soft-melting flesh (MF) were decreased rapidly at the beginning of storage.Moreover,its total pectin content was significantly lower than that of hard-MF and non-melting flesh (NMF) species during the whole storage period,and its water soluble pectin content has been maintained at a high level.However,the contents of AIS,total pectin and cellulose in hard-MF and NMF peach were relatively stable during the whole storage.Furthermore,there was a significant difference in the content of water soluble pectin between MF and NMF peach.In NMF peach,the content of water soluble pectin remained stable during the whole storage period,and only increased slowly in the later period of storage；while in MF peach,its content increased obviously during the middle storage.

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Last Update: 2017-10-31