红酵母菌对鲜切苹果生理代谢的影响

将从富士苹果皮中分离出的红酵母菌配制成不同浓度(105、106、107CFU/mL)的菌悬液处理鲜切苹果,研究红酵母菌对鲜切苹果在10℃条件下贮藏10 d期间可溶性蛋白含量及相关酶活性的影响。结果表明,红酵母菌能够延迟鲜切苹果可溶性蛋白含量出现最大值的时间,有助于维持细胞的正常代谢。另外,红酵母菌能够抑制过氧化物酶(POD)、多酚氧化酶(PPO)活性和丙二醛(MDA)含量的上升,可有效控制鲜切苹果细胞膜的过氧化作用,延缓苹果的氧化和组织的衰老。但在贮藏前期,红酵母菌也激活了鲜切苹果的多聚半乳糖醛酸酶(PG)活性,加速了苹果的软化。

Effects of Rhodotorula sp on the Physiological Metabolism of Fresh-cut Apples

Fresh-cut apples were treated with different concentrations of Rhodotorula sp （105, 106, 107 CFU/mL） which separated from fresh-cut Fuji apple peel. This article studied the effects of Rhodotorula sp on the soluble protein content and activities of related enzymes of fresh-cut apples during 10 days storage at 10 ℃. The results showed that, Rhodotorula sp could delay the time of the maximum of soluble protein content, and could help to maintain the normal metabolism of cell. In addition, Rhodotorula sp could inhibit the increase of POD and PPO activities and MDA content, effectively control the peroxidation of cell film of fresh-cut apple, and delay oxidation of apple and senescence of tissue. But in the early storage, Rhodotorula sp also activated polygalacturonase （PG） activity, and accelerated the softening of fresh-cut apple.