文献类型：期刊文献

英文题名：Comparison of calcium and ultrasonic treatment on fruit firmness, pectin composition and cell wall-related enzymes of postharvest apricot during storage

作者：Liu, Mengpei[1] Li, Jia[1] Zong, Wei[1] Sun, Wenwen[1] Mo, Wenjuan[2,3] Li, Shaofeng[2]

第一作者：Liu, Mengpei

通信作者：Mo, WJ[1]

机构：[1]Zhengzhou Univ Light Ind, Sch Food & Bioengn, Zhengzhou 450002, Henan, Peoples R China;[2]Chinese Acad Forestry, Expt Ctr Forestry North China, Natl Permanent Sci Res Base Warm Temperate Zone F, Beijing 102300, Peoples R China;[3]Cornell Univ, Sch Integrat Plant Sci, Coll Agr & Life Sci, Ithaca, NY 14853 USA

年份：2022

卷号：59

期号：4

起止页码：1588-1597

外文期刊名：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

收录：;EI(收录号：20212410498338);Scopus(收录号：2-s2.0-85107683427);WOS:【SCI-EXPANDED(收录号:WOS:000660454800001)】；

基金：The Fundamental Research Funds for the Central Nonprofit Research Institution of CAF Project (CAFYBB2017ZA004-4), Key Scientific Research in Henan Colleges and University (grant number 20A550011) and the Fundamental Research Funds for the Central Non-profit Research Institution of CAF (CAFYBB2018GB001).

语种：英文

外文关键词：Apricot; Ultrasonic; Calcium; Pectin; Storage

摘要：This study was conducted to examine the effects of calcium treatment (2%, 20 min) and ultrasonic treatment (400 W, 20 min) on postharvest apricot fruit during storage. The results showed that after calcium and ultrasonic treatment, compared with the control, the firmness of apricot fruit increased by 41.53% and 3.83% at 16 d, but juice yield and water-soluble pectin (WSP) content decreased by 8.26% and 3.55%, 28.57% and 4.08%, respectively. Both calcium and ultrasonic treatment were more effective in reducing polygalacturonase (PG), beta-Galactosidase (beta-Gal), pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) activity. Moreover, fruit firmness was significantly negatively correlated with juice yield, WSP and PPO, and positively correlated with PG and beta-Gal, PPO and POD. In contrast, calcium treatment was more effective than ultrasonic treatment in delaying postharvest softening of apricot.