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首页> 外文期刊>Pure and Applied Chemical Sciences >Cell wall disassembly and post-harvest deterioration of ‘sweetheart’ sweet cherry fruit: involvement of enzymic and non-enzymic factors
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Cell wall disassembly and post-harvest deterioration of ‘sweetheart’ sweet cherry fruit: involvement of enzymic and non-enzymic factors

机译：“甜心”甜樱桃果实的细胞壁分解和收获后变质：酶和非酶因子的参与

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Sweet cherries are very perishable, owing to rapid softening rates associatedto significant deterioration of fruit. Ripening-related firmness loss is generallyattributed to enzyme-catalysed modifications in cell wall composition andstructure, but some experimental evidence suggests that non-enzymic mechanismsmay be also involved in the process. In this study, ‘Sweet Heart’ cherries werepicked at commercial maturity and kept at 0 oC during 15 or 30 days, followed byup to 3 days at 20 oC to simulate commercial shelf life. Cell wall materials wereextracted, fractionated and analysed, and some cell wall-modifying enzymeactivities were assessed for a possible role on firmness loss and overalldeterioration of fruit. Radical scavenging activity (RSA) and both reduced andoxidised ascorbate contents were also analysed in each case. Regression analysisrevealed that firmness was associated to reduced ascorbate and RSA, in turninversely correlated to decay and weight loss. Higher firmness levels were foundfor fruit displaying higher RSA and yields of the cell wall fractions containingcovalently-bound pectins and hemicelluloses, while decay correlated inverselywith RSA and reduced ascorbate content. Polygalacturonase (PG) and pectatelyase (PL) activities were related to solubilisation of cell wall pectins andinversely to reduced ascorbate, but not to firmness-contributing cell wall fractions,which correlated rather to enzyme activities acting on pectin side-chains that control the access to substrates of backbone-degrading enzymes. Data suggest thatantioxidant status may play a major role in modulating cell wall disassembly ofsweet cherry fruit.
机译：甜樱桃非常易腐烂，这是由于与水果明显变质相关的快速软化速率。与成熟有关的硬度损失通常归因于细胞壁组成和结构中酶催化的修饰，但是一些实验证据表明，非酶机制也可能与该过程有关。在这项研究中，“甜心”樱桃在商业成熟时被挑选出来，并在15或30天内保持在0 oC，然后在20 oC下长达3天以模拟商业货架寿命。提取，分离和分析细胞壁材料，并评估某些细胞壁修饰酶活性对水果硬度损失和整体变质的可能作用。在每种情况下，还分析了自由基清除活性（RSA）以及还原和氧化的抗坏血酸含量。回归分析表明，硬度与抗坏血酸和RSA降低有关，而与衰变和体重减轻成反比。发现具有较高RSA硬度的果实具有更高的硬度水平，并且果实含有共价结合的果胶和半纤维素的细胞壁级分的产量，而腐烂与RSA成反比且抗坏血酸含量降低。聚半乳糖醛酸酶（PG）和果胶酸酶（PL）的活性与细胞壁果胶的增溶相关，而与抗坏血酸的减少呈负相关，但与促成细胞壁的固含量无关，而与影响果胶侧链的酶活性相关，而果胶侧链控制着进入骨架降解酶的底物。数据表明抗氧化剂状态可能在调节甜樱桃果实的细胞壁拆卸中起主要作用。

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