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題名 | 不同果肉類型桃果實採收後硬度與果膠質之變化=Changes in Firmness and Pectin Properties of Different Peach Types during Ripening |
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作者姓名(中文) | 羅淑卿; 賴盈璋; 歐錫坤; | 書刊名 | 臺灣農業研究 |
卷期 | 62:4 2013.12[民102.12] |
頁次 | 頁382-388 |
分類號 | 435.324 |
關鍵詞 | 桃子; 果膠; 酯化度; 結合態鈣; 非甲氧基酯鍵; Peach; Pectin; Degree of esterification; Bound calcium; Non-methoxy ester linkage; |
語文 | 中文(Chinese) |
中文摘要 | 果膠分子間之鍵結被認為是影響蔬果質地變化之重要因素。為探討桃不同果肉類型採收後,果實軟化與果膠層化學鍵結之間的相關變化,選擇果肉溶質型之「春蜜」及「台農甜蜜」和硬肉類型之「鶯歌桃」,測定採後12 d內之果實硬度、果膠酯化度(degree of esterification;DE)、結合態鈣(bound calcium)及非甲氧基酯鍵(non-methoxy ester linkage;NME)等含量變化。結果顯示,採後第3 d,「春蜜」、「台農甜蜜」硬度急速下降,低於「鶯歌桃」3倍,由硬度差異變化顯示其果肉特性。三品種桃子隨著貯藏時間增長,總果膠含量及DE值隨之下降,果膠含量由原每克酒精不溶物(alcohol insoluble solids;AIS)含513 mg AGA (anhydrogalacturonic acid)降至350 mg AGA,而DE值由45%下降至29%,以「春蜜」降幅最大。對硬度有正面貢獻之結合態鈣含量,則隨貯藏時間增長而呈現先增後降之變化,以貯藏第3 d之「鶯歌桃」為最高,達6.7 mg g^(-1)AIS^(-1),隨貯藏時間增長,三品種桃皆降至2 mg g^(-1)AIS^(-1)左右。另一對硬度有正面貢獻之NME,其含量及變化則依各果肉類型而異,在相同類型之桃子中,總酯鍵、NME之變化趨勢相同,「春蜜」和「台農甜蜜」桃隨貯藏時間之增長有先增後降之趨勢,而「鶯歌桃」則隨貯藏時間延長而增加。若能進一步建立桃不同類型採後初期果膠分子與果膠酵素活性變化之相關性,可作為未來選用貯運、加工及保鮮方式之重要參考依據。 |
英文摘要 | The interaction between pectin molecules affects the changes of texture in both fruit and vegetables. To investigate the linkage of firmness and pectin to texture changes in different flesh types of peach, traits of firmness, degree of esterification (DE), bound calcium content, and non-methoxy ester linkage (NME) content of melting flesh peach ('Spring Honey' and 'Premier') and stony hard peach ('Yinggetao') were analyzed during twelve-day ripening period after harvest. Results indicated that firmness of 'Spring Honey' and 'Premier' decreased rapidly and their values were three-fold lower than 'Yinggetao' in three days after harvest, suggesting a different flesh characteristic between these two types of peach. The total pectin content and DE value of all peach cultivars were decreased after harvest, from 513 to 350 mg anhydrogalacturonic acid g^(-1) alcohol insoluble solids^(-1) in total pectin and from 45 to 29% in DE value, respectively. 'Spring Honey' showed the largest decreased. The bound calcium had a positive effect on firmness and was decreased with the increasing of ripening after rising in the early stage. 'Yingtao' contained highest bound calcium, 6.7 mg g^(-1) AIS^(-1), at three days after harvest, but its content decreased during ripening, reached to about 2 mg g^(-1) AIS^(-1) at the end of experiment as other peach cultivars. NME also had a positive effect on firmness, whereas, different types of peach had vary contents and changing patterns during ripening period. The total ester linkages and NME followed the same changing pattern in the same peach type; 'Spring Honey' and 'Premier' were first increased and then decreased, while 'Yingtao' was increased throughout the storage. As a result, for establishing a better relationship between pectin molecules and pectinase activity for different types of peach during initial phase of storage after harvest, storing conditions and methods of processing and preservation should be taken into account altogether. |
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