Role of Lignification-Related Enzymes in Flesh Quality of Loquat Fruit during Storage

文献类型： 外文期刊

第一作者： Gao, H. Y.

作者： Gao, H. Y.;Zheng, Y. H.;Chen, H. J.;Chen, W. X.;Duan, X. W.;Song, L. L.;Jiang, Y. M.

作者机构：

关键词： Eriobotrya japonica;polyphenol oxidase;peroxidase;phenyalaine ammonia lyase;lignification

期刊名称：PROCEEDINGS OF THE SECOND INTERNATIONAL SYMPOSIUM ON LOQUAT

ISSN：

年卷期：

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收录情况： SCI

摘要： Experiments were conducted to understand the role of lignification-related enzymes, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL) in flesh quality of loquat (cvs. 'Yangdun' and 'Dahongpao') fruit during storage at 1and 20°C. Storage at 1°C inhibited significantly disease development and ethylene production rate, compared with storage at 20°C. However, fruit firmness increased gradually, while total soluble solids (TSS) and total acidity (TA) decreased, with a rapid increase of the ratio of TSS to TA during storage at 1°C, which resulted in deterioration of flesh quality. Activities of PPO, POD and PAL increased at an early stage of storage at 1°C and then maintained at a high level, whereas lignin content increased gradually. The results suggested that enhanced lignification of loquat fruit was associated with increased activities of PPO, POD and PAL during storage at low temperature.

分类号： S6

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