模拟不同等级道路运输振动对哈密瓜软化和果胶降解的影响

为了研究长距离运输过程中不同等级道路的振动对哈密瓜贮藏品质的影响,试验模拟半挂车在三级公路、二级公路、一级公路以及高速公路的运输振动环境,比较经不同道路振动处理与未经振动处理哈密瓜在23 ℃(室温)贮藏期间(28 d),硬度、水溶性果胶、共价型果胶、离子结合型果胶,多聚半乳糖醛酸酶、果胶酯酶的变化情况。结果表明,贮藏28 d时,不同等级道路振动后的哈密瓜的硬度、共价型果胶以及离子结合型果胶含量均低于对照组,而水溶性果胶含量、多聚半乳糖醛酸酶、果胶酯酶的活性均高于对照组,其中三级公路及二级公路较高速公路和一级公路对哈密瓜细胞壁影响更为显著,说明振动会加快哈密瓜贮藏期间果胶的降解,加速哈密瓜的生理软化。

Effect of different levels of road transport vibration on softening and pectin degradation of Hami melons during storage

In order to study the effect of vibration on storage quality of Hami melons (Cucumis melo var. saccharinus) in different grades of road during storage, the effect of semi-trailer on highway, arterial roads (ARs), secondary roads (SRs), and tertiary roads (TRs) were simulated, and the hardness, water-soluble pectin content, CDTA-soluble pectin content, sodium carbonated-soluble pectin content, polygalacturonase (PG) activity and pectin esterase (PE) activity of Hami melons in different road vibration treatments during storage at room temperature (23 ℃) were compared. The results showed that the hardness, pectin substance and activity of enzymes related to pectin degradation of Hami melon were lower than those of the control group at 28 days after storage, while water-soluble pectin content, PG and PE activities were higher than those of the control group, and the influence of the TRs, the SRs and ARs on the cell wall of Hami melon was more significant, which indicated that vibration accelerated the degradation of pectin during storage and physiological softening of Hami melon, destructed the integrity of cell wall, and ultimately accelerated the aging of melon.