Effect of Temperature on Activities of Cell Wall Enzymes of Kiwifruit during the Shelf Life

Yan Fang Pan; Huan Huan Chen; Xi Hong Li; Hua You Chen; Wei Wang; Ya Zhou Zhang

doi:10.4028/www.scientific.net/AMR.997.150

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 997Effect of Temperature on Activities of Cell Wall...

Effect of Temperature on Activities of Cell Wall Enzymes of Kiwifruit during the Shelf Life

Abstract:

Taking kiwifruits stored 60 days at 0°C as material, studied on the effect of three temperature treatments on hardness and cell wall enzymes activity during the shelf life. The results indicated that the time of firmness decreased to 3 kg·cm^-2at 0°C extended 17 days and 29 days than at 10°Cand at 20°C respectively. Low temperature treatments could effectively inhibited PG, Cx and PE activities, thus extended shelf life. The time of PG activity reached the peak at 0°C was 28 days, later than at10°C and at 20°C by 16 days and 20 days respectively . The Cx activity peak at 0°C was 1.31×10³μg/h·g and much smaller than at 10°C 1.77×10³μg/h·g and at 20°C 1.95×10³μg/h·g. PE activity of 0°C has remained the lowest state after three days. So The best treatment was 0°C.

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Periodical:

Advanced Materials Research (Volume 997)

Pages:

150-153

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.997.150

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Online since:

August 2014

Authors:

Yan Fang Pan*, Huan Huan Chen, Xi Hong Li, Hua You Chen, Wei Wang, Ya Zhou Zhang

Keywords:

Cell Wall Enzymes, Kiwifruit, Shelf Life, Temperature

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