期刊
FOOD CHEMISTRY
卷 132, 期 2, 页码 849-854出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.11.049
关键词
Expansin gene; Mango fruit; Oxalic acid; Pectolytic enzyme; Softening; Storage
资金
- National Natural Science Foundation of China [30771509]
- Natural Science Foundation of Guangdong Province, China [7010014]
- Scientific Research Foundation for the Returned Overseas Chinese Scholars, State Education Ministry, China
An expansin gene, MiExpA1, from mango fruit (Mangifera indica L cv. Zill), which had highest homology with MiExpA1 from cv. Dashehari by 96.43% in nucleotide sequence and 95.79% in amino acid sequence, was cloned and characterised. Moreover, effects of oxalic acid on MiExpA1 expression and enzymatic activities of alpha-galactosidase (alpha-Gal), beta-galactosidase (beta-Gal), and polygalacturonase (PG) were investigated after Zill fruit were dipped in 5 mM oxalic acid solution for 10 min and then stored at 25 degrees C. Application of oxalic acid significantly inhibited decrease in flesh firmness, notably suppressed and delayed MiExpA1 expression in the peel and the flesh, and also significantly decreased activities of these pectolytic enzymes in the flesh. It was suggested that these effects of oxalic acid might collectively contribute to alleviating cell wall disassembly, thereby slowing the process of softening and ripening in mango fruit during storage. (C) 2011 Elsevier Ltd. All rights reserved.
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