【摘要】 以南果梨、延边小香水梨和苹果梨为试材,比较分析耐贮性不同的梨果实贮藏中细胞壁成分变化。结果表明,耐贮性弱的南果梨和延边小香水梨果实贮藏中软化明显;乙醇不溶性物质(alcohol insoluble solids,AIS)含量明显减少;总果胶含量急剧下降,水溶性果胶含量在贮藏前期急剧增加,分别在贮藏15 d和10 d达峰值,EDTA可溶性果胶含量和碱溶性果胶含量均有不同程度的增加,纤维素和半纤维素含量减少,说明南果梨和延边小香水梨果实贮藏中细胞壁成分大量降解。而耐贮性强的苹果梨果实贮藏中软化不明显;AIS含量减少缓慢;总果胶含量变化不大,水溶性果胶含量减少,EDTA可溶性果胶含量、碱溶性果胶含量、纤维素和半纤维素含量变化不大,说明苹果梨果实贮藏中细胞壁成分降解较少。更多还原

【Abstract】 Nanguo pear,Yanbianxiaoxiangshui pear and Pingguo pear were used as material to compare and analyze the cell wall component of the pear fruits with different storage properties during storage.The results showed that Nanguo pear and Yanbianxiaoxiangshui pear were softened obviously due to the reduction of the alcohol insoluble solids(AIS) and the total pectin;the water soluble pectin contents increased sharply in the prophase of the storage and reached the peak on the 15th day and 10th day of storage;both the contents of EDTA soluble pectin and alkali-soluble pectin increased respectively;the contents of cellulose and hemicellulose reduced.All those showed that the cell wall composition of Nanguo pear and Yanbianxiaoxiangshui pear were in a large degree of decomposition during fruit storage.However,the Pingguo pear showed better storage properties.The content of AIS reduced slowly;the total pectin kept stable,water soluble pectin reduced,EDTA soluble pectin,alkali-soluble pectin,cellulose and hemicellulose kept stable.更多还原