果胶酶
成熟
乙烯
保质期
采后
软化
英仙座
果胶
呼吸速率
园艺
化学
更年期
食品科学
1-甲基环丙烯
呼吸
植物
生物
材料科学
生物化学
酶
催化作用
复合材料
更年期
遗传学
作者
Chen Jiao,Xixia Liu,Fenfang Li,Yixing Li,Dan Yuan
出处
期刊:PLOS ONE
[Public Library of Science]
日期:2017-12-18
卷期号:12 (12): e0189991-e0189991
被引量:17
标识
DOI:10.1371/journal.pone.0189991
摘要
Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-β-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-β-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.
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