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Solvent Effects on the Ultrastructure and Chemical Composition of Cuticular Wax and Its Potential Bioactive Role Against Alternaria alternata in Pingguoli Pear
  • ISSN号:1002-6630
  • 期刊名称:《食品科学》
  • 时间:0
  • 分类:S888[农业科学—特种经济动物饲养;农业科学—畜牧兽医] O621.25[理学—有机化学;理学—化学]
  • 作者机构:[1]College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, P.R. China
  • 相关基金:Acknowledgements This research was financially supported by the National Natural Sciences Foundation of China (30960243 and 31260494), and the Fuxi Distinguished Young Talent Cultivation Project of Gansu Agricultural University, China.
中文摘要:

Effects of different polarity solvents on the ultrastructure and chemical composition of cuticular wax in Pingguoli pear as well as their bioactive role against Alternaria alternate were studied and the results showed that the highest wax content was extracted with chloroform, and its wax content was up to 322.2 μg cm-2. Long-chain fatty acids predominated in menthol extracts and n-alkanes were predominant in wax extracted with ether, chloroform and n-hexane. Pingguoli pear fruit surface was covered by a smooth and amorphous wax layer with small, scattered crystal. The morphology of recrystallized wax in vitro after removal with different solvents was not similar to that of the intact fruit surface. Removal of cuticular wax with various solvents signifi cantly enhanced A. alternata infection, except for wax removed by methanol. The solvent extracts of methanol and chloroform stimulated the spore germination and mycelium growth of A. alternata, but the ether and n-hexane extracts showed antifungal activity.

英文摘要:

Effects of different polarity solvents on the ultrastructure and chemical composition of cuticular wax in Pingguoli pear as well as their bioactive role against Alternaria alternate were studied and the results showed that the highest wax content was extracted with chloroform, and its wax content was up to 322.2 gg cm2. Long-chain fatty acids predominated in menthol extracts and n-alkanes were predominant in wax extracted with ether, chloroform and n-hexane. Pingguoli pear fruit surface was covered by a smooth and amorphous wax layer with small, scattered crystal. The morphology of recrystallized wax in vitro after removal with different solvents was not similar to that of the intact fruit surface. Removal of cuticular wax with various solvents significantly enhanced A. alternata infection, except for wax removed by methanol. The solvent extracts of methanol and chloroform stimulated the spore germination and mycelium growth ofA. alternata, but the ether and n-hexane extracts showed antifungal activity.

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期刊信息
  • 《食品科学》
  • 北大核心期刊(2011版)
  • 主管单位:中国商业联合会
  • 主办单位:北京市食品研究所
  • 主编:孙勇
  • 地址:北京西城区禄长街头条4号
  • 邮编:100050
  • 邮箱:foodsci@126.com
  • 电话:010-83155446-8006
  • 国际标准刊号:ISSN:1002-6630
  • 国内统一刊号:ISSN:11-2206/TS
  • 邮发代号:2-439
  • 获奖情况:
  • 国家“双效”期刊,1986年原商业部重大成果三等奖,1997年国内贸易部优秀科技期刊三等奖,第三届中国出版政府奖提名奖,第三届中国出版政府奖提名奖
  • 国内外数据库收录:
  • 美国化学文摘(网络版),美国工程索引,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊(2004版),中国北大核心期刊(2008版),中国北大核心期刊(2011版),中国北大核心期刊(2014版),英国英国皇家化学学会文摘,英国食品科技文摘,中国北大核心期刊(2000版)
  • 被引量:115579