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桃果实絮败与果胶质变化和细胞壁结构的关系

茅林春, 应铁进, 张上隆

浙江大学华家池校区食品科技系.浙江,杭州 310029；浙江大学华家池校区园艺系.浙江,杭州 310029

摘要

“白凤”桃果实在0℃下贮藏20d以后出现肉质发绵和干化的絮败现象。冷藏d10在18℃下加温38h能有效减缓絮败的发生。连续冷藏10d以后,原果胶含量开始增多,水溶性果胶含量变化不大。中途加温的果实原果胶含量变化不多,但水溶性果胶却不断增加。絮败果的果胶质粘度明显高于正常果。果肉出汁率是测定果实絮败程度的理想指标。絮败果肉细胞壁的明显特征是:伴随胞间层的分解和胞间隙的扩大,出现大量凝胶状物质的沉积,初生壁结构变化不明显,也没有细胞壁次生加厚的迹象。

关键词： 桃; 絮败; 果胶质; 细胞壁微结构

Changes of pectic substances and cell wall structure associated with the development of woolliness in peaches

Mao Linchun, Ying Tiejin, Zhang Shanglong

Department of Food Science and Technology,Zhejiang University Hua Jia Chi Campus.Hangzhou 310029,Zhejiang；China

Abstract

Dry-mealy texture becomes evident in peaches [Prunus persica (L.) Batsch cv. Baifeng] after storage at 0℃ for 20 d. Warming for 38h at 18℃ from the 10th day of storage delayed the appearance of woolliness and thereby helped to retain the inherent quality of the fruit. Protopectin began to increase after approximately 10 days^ storage. However, in warmed fruit, protopectin content did not change significantly, whereas the amount of soluble pectin increased gradually during storage. The pectin viscosity of the fruit suffering from woolliness was higher than that of the normal fruit. Extractable juice content might serve as a reliable indicator of woolliness. Woolliness, in the aspect of cell wall structure, was characterized by the accumulation of gelatin substance accompanying the dissolution and enlargement of intercellular space and middle lamella. Little evidence of structural change or secondary thickening of the primary wall was found.

Key words: Peach;Woolliness;Pectin;Ultrastructure of cell wall

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引用本文：

茅林春, 应铁进, 张上隆. 桃果实絮败与果胶质变化和细胞壁结构的关系[J]. 生理学报 1999; 51 (2): .

Mao Linchun, Ying Tiejin, Zhang Shanglong. Changes of pectic substances and cell wall structure associated with the development of woolliness in peaches. Acta Physiol Sin 1999; 51 (2): (in Chinese with English abstract).