Study On The Relationship Between Cellulose, Hemicellulose Metabolism And Mastication Of Nanfeng Tangerine

Nanfeng tangerine(Citrus reticulita Blanco cv. Kinokuni) cultivated in Nanfeng County, Jiangxi province,is China’s Citrus varieties. But in recent years, Nanfeng tangerine appears a bad phenomenon of non-melting. It has seriously influenced the quality of Nanfeng tangerine fruit, and decreased its economic value. It will not be good to the further development of Nanfeng tangerine industry. This study, compared with the melting Shatang tangerine, studys cellulose, hemicellulose content and their related metabolic enzymes in fruit membrane and juice sac of the early-ripe Nanfeng tangerine 97-1 and small-fruit Nanfeng tangerine 97-2. It designs to ascertain the correlation on cellulose, hemicellulose metabolism and mastication of Nanfeng tangerine fruit, and to provide a theoretical basis for improving the quality of Nanfeng tangerine fruit. The results are as follows:(1) The membrane/pulp of the Shatang tangerine and Nanfeng tangerine showed a declining trend. There were no significant difference between early-ripe Nanfeng tangerine 97-1 with small-fruit Nanfeng tangerine 97-2, but higher than Shatang tangerine. In addition, the edible rate and the thickness of the skin of the three tested varieties in the fruit maturation were no significant difference, and also no significant difference between puberty.(2) The shear force, fiber strength, fiber ductility, fiber tenacity of early-ripe Nanfeng tangerine 97-1 were highest, and which of Shatang tangerine were lowest, There were significant difference with small-fruit Nanfeng tangerine 97-2. It is to say that, the fiber strength, fiber ductility, fiber tenacity and shear force can be chosed to the secondary indicators for mastication, the value was lower, the mastication was better.(3) The cellulose and hemicellulose content in fruit membrane and juice sac showed the declining trend throughout the fruit development of the Shatang tangerine and Nanfeng tangerine. The cellulose content is higher than the hemicellulose content, and both are significantly higher in membrane than in juice sac. The cellulose and hemicellulose content in fruit membrane of Shatang tangerine is lower than Nanfeng tangerine, while in juice sac Shatang tangerine was significantly higher than Nanfeng tangerine. It illustrates that the mastication is correlated with the cellulose and hemicellulose content in membrane.(4) The C1, Cx, β- glucosidase and xylanase activity in membrane and juice sac of Shatang tangerine and Nanfeng tangerine from fruit enlargement to maturity are basically increasing. In fruit veraison and maturity, the C1 activity in juice sac of Shatang tangerine was higher than small-fruit Nanfeng tangerine 97-2, Beyond that, the C1, Cx, β-glucosidase and xylanase activity in membrane and juice sac in whole fruit development of Nanfeng tangerine is higher than Shatang tangerine.(5) The cellulose and hemicellulose content in membrane were significantly positively correlated with the membrane/pulp, fiber strength, fiber elongation, fiber toughness, chewiness, while significantly negatively correlated with C1, Cx, β- glucosidase and xylanase activity in membrane. The cellulose and hemicellulose content in juice sac were significantly correlated with C1, Cx, β- glucosidase, and xylanase activity was significantly correlated with the cellulose content in juice sac.