The Effect of Storage Temperature on Fruit Quality and Cell Wall Degrading Enzymes in Postharvest Mulberries
The effect of different storage temperatures (0, 5℃ and 10℃) on fruit quality and degrading enzymes of cell wall in mulberries during storage was investigated.The results showed that low temperature storage at 0 ℃ could inhibit the reduction of fruit firmness and color index such as L*, a* and b*, and slow down the increase in aril breakdown index and weight loss.Meanwhile, storage at 0 ℃ also decreased the activities of polygalacturonase (PG), cellulose (Cx) and pectin lyase (PL) and delayed appearance of their peak values, thereby delaying the process of aril breakdown and prolonging storage time of mulberry fruit.
mulberrytemperaturedegrading enzymes of cell wallaril breakdown
NETL
NSTL
万方数据
维普
