Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits
To study the effects of different storage temperatures (25, 15, 4 ℃) after harvest on the sugar components and related enzyme activities of "Shixia" longan fruits. The longan pulp soluble solid content (SSC), the content of three main sugars and the changes in the activities of sugar metab...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060261 |
| _version_ | 1798017441922547712 |
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| author | Boyang GUAN Feilong YIN Yunfen LIU Lingyan LIAO Zhenlin CHEN Liang SHUAI |
| author_facet | Boyang GUAN Feilong YIN Yunfen LIU Lingyan LIAO Zhenlin CHEN Liang SHUAI |
| author_sort | Boyang GUAN |
| collection | DOAJ |
| description | To study the effects of different storage temperatures (25, 15, 4 ℃) after harvest on the sugar components and related enzyme activities of "Shixia" longan fruits. The longan pulp soluble solid content (SSC), the content of three main sugars and the changes in the activities of sugar metabolism-related enzymes were measured. Principal component analysis and load factor analysis were performed on samples at different storage temperatures and various periods, and the correlation analysis of each index was performed. The results showed that the SSC of longan stored at 25 ℃ decreased the fastest, from 23.5% to 22.0% after 8 days of storage, and the sucrose content decreased the fastest, but the glucose and fructose content showed an upward trend; both 15℃ and 4 ℃ could effectively delay SSC. The decrease in SSC of longan stored at 4 ℃ was slower and the sucrose and glucose content decreased the slowest, but the decrease in fructose content was faster than 15 ℃. The acid invertase (AI), neutral invertase (NI) and sucrose synthase (SS) activities of longan pulp stored at different temperatures all increase with the storage time, the amplitude and speed of the increase was the fastest at 25 °C, at 15 °C was secondly, and the 4 ℃ rise was the most gentle, indicating that low temperature significantly inhibited the increase in the activity of sucrose metabolizing enzymes. Correlation analysis showed that the sucrose content of longan stored at different temperatures had a very significant positive correlation with SSC, indicating that SSC could reflect the sucrose content to a certain extent; the sucrose content had a significant positive correlation with the glucose content, and it also had significant negative correlation with AI, NI, and SS. It was inferred that glucose and fructose were degraded from sucrose; glucose content and fructose content were extremely significantly positively correlated, but the two decline patterns in 15 ℃ and 4 ℃ storage fruits were inconsistent, suggesting that the consumption of the two was different. The above results indicate that low temperature could significantly inhibit the increase of sugar metabolism and related enzyme activities in longan fruit, thereby slowing down the decomposition of sugar during storage and prolonging the storage time. Among them, the storage effect at 4 ℃ was the best. |
| first_indexed | 2024-04-11T16:07:09Z |
| format | Article |
| id | doaj.art-4e48b8c6c8ed4c31993a9e3a6dd79f3c |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:09Z |
| publishDate | 2022-03-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-4e48b8c6c8ed4c31993a9e3a6dd79f3c2022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-03-0143534835510.13386/j.issn1002-0306.20210602612021060261-5Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan FruitsBoyang GUAN0Feilong YIN1Yunfen LIU2Lingyan LIAO3Zhenlin CHEN4Liang SHUAI5School of Food Science, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, ChinaSchool of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, ChinaSchool of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, ChinaSchool of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, ChinaSchool of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, ChinaTo study the effects of different storage temperatures (25, 15, 4 ℃) after harvest on the sugar components and related enzyme activities of "Shixia" longan fruits. The longan pulp soluble solid content (SSC), the content of three main sugars and the changes in the activities of sugar metabolism-related enzymes were measured. Principal component analysis and load factor analysis were performed on samples at different storage temperatures and various periods, and the correlation analysis of each index was performed. The results showed that the SSC of longan stored at 25 ℃ decreased the fastest, from 23.5% to 22.0% after 8 days of storage, and the sucrose content decreased the fastest, but the glucose and fructose content showed an upward trend; both 15℃ and 4 ℃ could effectively delay SSC. The decrease in SSC of longan stored at 4 ℃ was slower and the sucrose and glucose content decreased the slowest, but the decrease in fructose content was faster than 15 ℃. The acid invertase (AI), neutral invertase (NI) and sucrose synthase (SS) activities of longan pulp stored at different temperatures all increase with the storage time, the amplitude and speed of the increase was the fastest at 25 °C, at 15 °C was secondly, and the 4 ℃ rise was the most gentle, indicating that low temperature significantly inhibited the increase in the activity of sucrose metabolizing enzymes. Correlation analysis showed that the sucrose content of longan stored at different temperatures had a very significant positive correlation with SSC, indicating that SSC could reflect the sucrose content to a certain extent; the sucrose content had a significant positive correlation with the glucose content, and it also had significant negative correlation with AI, NI, and SS. It was inferred that glucose and fructose were degraded from sucrose; glucose content and fructose content were extremely significantly positively correlated, but the two decline patterns in 15 ℃ and 4 ℃ storage fruits were inconsistent, suggesting that the consumption of the two was different. The above results indicate that low temperature could significantly inhibit the increase of sugar metabolism and related enzyme activities in longan fruit, thereby slowing down the decomposition of sugar during storage and prolonging the storage time. Among them, the storage effect at 4 ℃ was the best.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060261longansugar metabolismenzyme activitystorage temperaturecorrelation analysis |
| spellingShingle | Boyang GUAN Feilong YIN Yunfen LIU Lingyan LIAO Zhenlin CHEN Liang SHUAI Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits Shipin gongye ke-ji longan sugar metabolism enzyme activity storage temperature correlation analysis |
| title | Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits |
| title_full | Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits |
| title_fullStr | Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits |
| title_full_unstemmed | Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits |
| title_short | Effects of Storage Temperature on Sugar Metabolism and Related Enzyme Activities of Postharvest Longan Fruits |
| title_sort | effects of storage temperature on sugar metabolism and related enzyme activities of postharvest longan fruits |
| topic | longan sugar metabolism enzyme activity storage temperature correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060261 |
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