|Table of Contents|

Effects of Ferulic Acid and Natamycin on Cell Wall Metabolism of Postharvest Blackberry Fruits

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年12
Page:
94-101
Research Field:
Publishing date:

Info

Title:
Effects of Ferulic Acid and Natamycin on Cell Wall Metabolism of Postharvest Blackberry Fruits
Author(s):
HE Jiaqi1; LIU Hongxia2; WU Wenlong2; LI Weilin1
(1.College of Forestry,Nanjing Forestry University/Co-Innovation Center for the Sustainable Forestry in Southern China,Nanjing,Jiangsu 210037;2.Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing,Jiangsu 210014)
Keywords:
blackberry(Rubus spp); ferulic acid; natamycin; cell wall degrading enzymes
PACS:
-
DOI:
10.11937/bfyy.20204852
Abstract:
Blackberry ‘Hull’ was used as material.The fruits of blackberry were dipped in ferulic acid and natamycin to determine cell wall components and the activities of cell wall degrading enzymes.The effect of postharvest treatment on cell wall of blackberry fruit was studied to clarify the mechanism of postharvest treatment on blackberry fruit firmness.The results showed that,the cellulose and pectin contents in blackberry fruits with the use of ferulic acid and natamycin were higher than the control.The activity of α-L-arabinofuranosidase (α-L-Af) in blackberry fruits was significantly decreased with the ferulic acid treatment.Natamycin treatment significantly decreased cell wall-degrading enzymes activities,including β-D-galaetosidase (β-Gal) and endo-1,4-β-mannanase (β-Man).The combined treatment of ferulic acid and natamycin significantly decreased cell wall degrading enzymes activities,including polygalacturonase (PG),pectin methylesterase (PME) and cellulase (Cx) and increased xyloglucan endotransglucosylase (XET).Therefore,the treatments of ferulic acid and natamycin down regulated the activity of cell wall degrading enzymes and enhanced the activity of cell wall protective enzymes,inhibited the decomposition of pectin,hemicellulose and cellulose,which resulted in delayed fruit softening.

References:

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Last Update: 2021-09-27