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Changes in fruit firmness, cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage

文献类型： 外文期刊

作者： Chen, Hangjun 1 ; Cao, Shifeng 2 ; Fang, Xiangjun 1 ; Mu, Honglei 1 ; Yang, Hailong 3 ; Wang, Xiu 1 ; Xu, Qingqing 1 ; Ga 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China

2.Minist Agr, Nanjing Res Inst Agr Mechanizat, Nanjing 210014, Jiangsu, Peoples R China

3.Wenzhou Univ, Coll Life & Environm Sci, Wenzhou 325027, Peoples R China

关键词： Blueberry;Firmness;Cell wall composition;Cell wall degrading enzymes

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

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收录情况： SCI

摘要： Blueberries are now the second most economically important soft fruit. However, they are highly perishable and susceptible to rapid spoilage. One of the main factors limiting postharvest life of blueberries is softening. The changes of fruit firmness, cell wall degrading enzymes and cell wall composition of 'Brilliant' blueberry (Vaccinium ashei cv. Brilliant) were investigated in this study. The results showed fruit firmness declined concomitantly with the increase of the content of water soluble pectin (WSP) during storage paralleled by a decreasing amount of sodium carbonate soluble pectin (SSP), cellulose and hemicellulose. Blueberries stored at low temperature (5 degrees C) maintained higher fruit firmness than those stored at 10 degrees C, which was due to the lower WSP content and higher contents of SSP, cellulose and hemicellulose. Meanwhile, the lower activities of cell wall degrading enzymes such as polygalacturonase, cellulase, beta-galactosidase and a-mannosidase in blueberries at 5 degrees C were associated with greater fruit firmness and lower WSP content as compared to those in fruit stored at 10 degrees C. (C) 2015 Elsevier B.V. All rights reserved.

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