您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality

文献类型： 外文期刊

作者： Guo, Xiaomeng 1 ; Li, Qiao 1 ; Luo, Tao 1 ; Han, Dongmei 4 ; Zhu, Difa 1 ; Wu, Zhenxian 1 ;

作者机构： 1.South China Agr Univ, Coll Hort, Guangzhou 510642, Peoples R China

2.Minist Educ, Engn Res Ctr Southern Hort Prod Preservat, Guangdong Prov Key Lab Postharvest Sci Fruits & Ve, Guangzhou 510642, Peoples R China

3.South China Agr Univ, Coll Hort, Key Lab Biol & Genet Improvement Hort Crops South, Minist Agr & Rural Affairs, Guangzhou 510642, Peoples R China

4.Minist Agr, Inst Fruit Tree Res, Guangdong Acad Agr Sci, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangzhou 510640, Peoples R China

关键词： litchi; postharvest; calcium chloride; cell wall; pericarp browning; pulp; decay

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 13 期

页码：

收录情况： SCI

摘要： Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay. In this study, we found that calcium chloride (CaCl2) treatment (5 g L-1 CaCl2 solution vacuum infiltration for 5 min) affected the cell wall component contents and cell wall-degrading enzyme activities of litchi fruit during storage at room temperature. CaCl2 treatment significantly increased the contents of Ca2+ and cellulose, while it decreased the water-soluble pectin content, and the activities of polygalacturonase, & beta;-galactosidase, and cellulase in the litchi pericarp. Meanwhile, the treatment resulted in significantly increased contents of Ca2+, water-soluble pectin, ionic-soluble pectin, covalent-soluble pectin and hemicellulose, and upregulated activities of pectinesterase and & beta;-galactosidase, while significantly decreasing the activities of polygalacturonase and cellulase in litchi pulp. The above results indicate that CaCl2 treatment strengthened the cell wall structure of litchi fruit. More importantly, the enzymatic browning of the pericarp, softening of the pulp, and disease incidence were delayed. The treatment had a more pronounced effect on the pericarp than on the pulp. We consider CaCl2 treatment to be a safe and effective treatment for maintaining the postharvest quality of litchi fruit.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台