文章摘要
谢国芳;费颖;柴裕清;张明生;.1-MCP对3种鲜食菜豆采后木质纤维化的影响[J].中国食品学报,2020,20(4):206-214
1-MCP对3种鲜食菜豆采后木质纤维化的影响
Effect of 1-MCP on Lignocellulose of Three Kinds of Fresh Common Bean in Postharvest
  
DOI:
中文关键词: 菜豆  1-甲基环丙烯(1-MCP)  木质纤维化  贮藏
英文关键词: common bean  1-methylcyclopropene (1-MCP)  lignocellulose  storage
基金项目:国家自然科学基金项目(31601798); 贵州省教育厅自然科学研究资助项目(黔教合KY字[2019]066)
作者单位
谢国芳;费颖;柴裕清;张明生; 贵阳学院食品与制药工程学院贵州省果品加工工程技术研究中心
贵州大学生命科学学院
 
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中文摘要:
      菜豆是人体补充植物蛋白的重要来源,然而鲜食菜豆由于采后衰老和木质化,导致其食用品质下降。为探究1-甲基环丙烯 (1-MCP) 对鲜食菜豆采后木质纤维化的影响,以白棒豆、无筋白棒豆和青棒豆豆荚为材料,研究1-MCP对其生理、纤维素、木质素及其相关酶的影响。结果表明:不同品种鲜食菜豆采后木质纤维化情况存在较大差异,经1-MCP处理可以降低蔗糖磷酸合成酶(SPS)、蔗糖合成酶(SuSy)的活性,抑制还原糖向纤维素转化;通过抑制苯丙氨酸裂解酶(PAL)、4-香豆酸:辅酶A连接酶(4CL)和肉桂酸脱氢酶(CAD)的活性,降低木质素单体合成,抑制过氧化物酶(POD)活性,以及超氧阴离子向过氧化氢的转化,从而抑制木质素单体的聚合,最终实现抑制鲜食菜豆的木质纤维化。
英文摘要:
      Fresh common bean is an important vegetable to supplement plant protein. However, postharvest senescence and lignification seriously lead to the loss of consumer acceptance and eating quality of fresh common bean. To understand the effect of 1-MCP on postharvest lignocellulose of fresh common bean. The effects of 1-MCP on physiology, cellulose, lignin and related enzymes of fresh common bean cv. Baibangdou, Wujinbaibangdou and Qingbangdou were investigated. The results showed that the effects of 1-MCP on postharvest lignocellulose of different varieties of P. vulgaris L. were different. 1-MCP treatment inhibited the conversion of reducing sugar to cellulose by reducing the activities of sucrose phosphate synthase (SPS) and sucrose synthase(SuSy). 1-MCP treatment reduced the synthesis of lignin monomers by inhibiting the activities of phenylalanine ammonia lyase (PAL), 4-coumarate: coenzyme A ligase (4CL), cinnamyl-alcohol dehydrogenase (CAD), and inhibited the polymerization of lignin monomers by suppressing the peroxidase (POD) activity and the conversion of O2·- to H2O2, and ultimately inhibiting the lignin fibrosis of fresh common bean.
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