鲜切果蔬软化机理及其调控的研究进展

Research progress in softening mechanism and regulation of fresh-cut fruits and vegetables

摘要: 新鲜果蔬经过切割处理后,组织极易变软,果实硬度显著降低,产品品质下降。鲜切果蔬的软化主要是由伤害胁迫诱导果胶酶活性上升而使果胶物质加速降解和细胞壁分解酶使细胞壁解体所引起,起主要作用的具体酶有多聚半乳糖醛酸酶（PG）、果胶甲酯酶（PE）、β-半乳糖苷酶（β-Gal）、纤维素酶（Cx）、脂氧合酶（LOX）等。本文通过对鲜切果蔬软化过程中有关酶类活性变化与作用的文献进行了综述,并就鲜切果蔬软化的调控进行了论述。

Abstract: The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage, such as tissue softening, decrease in firmness.The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation.These pectinase mainly included polygalacturonase (PG) , pectinesterase (PE) , β-galactosidase (β-Gal) , cellulase (Cx) and lipoxygenase (LOX) .This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.