Postharvest Changes in the Activities of Sugar-metabolizing Enzymes in Cucumber Fruit Stored at Different Temperatures

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  • MATSUI Toshiyuki
    Department of Applied Biological Sciences, Faculty of Agriculture, Kagawa University
  • KOSUGI Yusuke
    Department of Applied Biological Sciences, Faculty of Agriculture, Kagawa University
  • MIKI Eizou
    Department of Applied Biological Sciences, Faculty of Agriculture, Kagawa University

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Other Title
  • 異なった貯蔵温度における収穫後のキュウリ果実の糖関連酵素活性の変化

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Abstract

This study investigated the postharvest changes in the activities of invertase (EC ; 3. 2. 1. 26), sucrose synthase (SS ; EC 2. 4. 1. 13) and sucrose phosphate synthase (SPS ; EC 4. 4. 1. 14) in cucumber fruits (Cucumis sativus L. cv. Project X) stored at 13 and 25°C for 20 days to understand the changes in fruit quality in relation to firmness and color after harvest. The acid invertase activities in the soluble and cell-wall-bound fractions in the cucumber stored at 25°C were significantly higher than those stored at 13°C from days 4 to 16. The acid invertase activity was 30-35 times higher than the SS activity on day 8 of storage at 25°C. The SS and SPS activities in the cucumber fruits stored at 25°C showed the highest activity on day 8. Low-temperature storage was effective in decreasing invertase activity in both fractions, thereby suppressing sucrose degradation. Low-temperature storage at 13°C caused no chilling injury to the cucumber. It was effective in maintaining sucrose content, color and firmness of cucumber fruits.

Journal

  • Food Preservation Science

    Food Preservation Science 34 (3), 133-138, 2008

    Japan Association of Food Preservation Scientists

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