کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762636 | 1624959 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Compositional changes in cell wall polyuronides and enzyme activities associated with melting/mealy textural property during ripening following long-term storage of 'Comice' and 'd'Anjou' pears
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Irregular ripening is a major deterrent for the purchase of European pears. Cell wall polyuronides and related- modifying enzymes were investigated in two European winter pears, 'Comice' and 'd'Anjou', during ripening at 20 °C following 5 and 8 months of storage at â1.1 °C. Both pear cultivars developed a melting (buttery-juicy) texture and higher water-soluble polyuronides (WSP) in flesh tissue after 5 months, but the pears' texture quality decreased and a mealy (coarse-dry) texture presented in 'Comice' pear after long-term storage. Activities of pectin methylesterase (PME) and α-arabinofuranosidase (α-ARF) in 'Comice' pears was positively correlated with texture development, whereas in 'd'Anjou' pears polygalacturonase (PG), PME, cellulase (CEL), and β-galactosidase (β-GAL) were more highly correlated with texture. 1-MCP reduced pear ripening by inhibiting ethylene production and the activities of cell wall-modifying enzymes, maintaining higher antioxidants, and alleviating membrane lipid peroxidation. These results indicated melting texture developed in European pears as a result of the synthesis of WSP and increase of PME activity during pear fruit softening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 135, January 2018, Pages 131-140
Journal: Postharvest Biology and Technology - Volume 135, January 2018, Pages 131-140
نویسندگان
Yu Dong, Shaoying Zhang, Yan Wang,