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采后苹果表皮蜡质的积累导致油腻化的发生,影响果实品质。脂肪酸合酶是蜡质合成的关键酶,而表没食子儿茶素没食子酸酯(EGCG)是脂肪酸合酶的抑制剂。为探究EGCG在苹果油腻化上的作用,分别用0、1.5和3.0 g·L~(-1) EGCG水溶液浸泡‘粉红女士’苹果果实,于25°C下贮藏,定期测定油腻化程度、蜡质组分含量和生理指标。结果表明经EGCG处理的果实表皮主要脂肪酸和酯类含量均低于对照组,并降低了果皮油腻化的发生程度。这说明EGCG通过抑制脂肪酸合酶的活性,降低了蜡质组分的积累,从而减缓油腻化现象的发生。EGCG仅针对脂肪酸合酶,对果实的品质性状没有显著性影响。
Postharvest apple skin wax accumulation led to the occurrence of greasy, affecting fruit quality. Fatty acid synthase is a key enzyme in waxy synthesis, while epigallocatechin gallate (EGCG) is an inhibitor of fatty acid synthase. In order to explore the effect of EGCG on apple oily, ’Pink Lady’ apple fruits were soaked in 0, 1.5 and 3.0 g · L ~ (-1) EGCG aqueous solution respectively and stored at 25 ° C. The oily degree Quality components and physiological indicators. The results showed that the contents of major fatty acids and esters in the epidermis of EGCG-treated fruits were lower than those in the control group, and the degree of occurrence of oily peel was reduced. This shows that EGCG can reduce the accumulation of waxy components by inhibiting the activity of fatty acid synthase, thereby reducing the occurrence of greasy phenomenon. EGCG only for fatty acid synthase, the quality of the fruit did not have a significant impact.