Textural changes in canned yellow peach (CYP) soaked in a concentrated sucrose syrup that led to softening during storage were always accompanied by the depolymerization of the cell wall, as the result of the cell wall-modifying enzymes. In this study, we evaluated the changes in texture, pectin fractions (namely, WEP, CEP and AEP) and pectinase activities (namely, PME and PG) during storage. Results showed that the undoubted decrease in Gal contents of all pectin fractions (∼44.16%, ∼36.98% and ∼ 66.59% declines in WEP, CPE and AEP, respectively) were observed as well as the reduced texture properties. Specially, the hardness, chewiness and resilience of CYP dramatically decreased at the first 40 days-storage. Upon the storage, PG activities were significantly facilitated, while PME activities were markedly inhibited. Together with the results of molar mass and monosaccharide composition, sucrose syrup could promote the conversion and depolymerization in HG region of AEP fraction. Moreover, sugar ratio analysis and ¹³C NMR spectroscopy also illustrated the changes in pectin structures, contributing to the texture softening of CYP, which was confirmed by the gradual depolymerization and solubilization in HG regions of all the pectin fractions.

浸泡在浓缩蔗糖糖浆中的黄桃罐头（CYP）的质地变化导致储存过程中的软化，总是伴随着细胞壁的解聚，这是细胞壁修饰酶的结果。在本研究中，我们评估了储存期间质地、果胶组分（即 WEP、CEP 和 AEP）和果胶酶活性（即 PME 和 PG）的变化。结果表明，所有果胶组分的Gal含量均明显下降（WEP、CPE 和 AEP 分别下降约 44.16%、约 36.98% 和约 66.59%），并且质地特性也降低。特别是，CYP的硬度、咀嚼性和弹性在储存的前40天急剧下降。储存后， PG活性显着增强，而PME活性显着抑制。结合摩尔质量和单糖组成的结果，蔗糖糖浆可以促进AEP组分在HG区域的转化和解聚。此外，糖比分析和¹³C NMR 光谱也说明了果胶结构的变化，有助于 CYP 的质地软化，所有果胶组分在 HG 区域的逐渐解聚和溶解证实了这一点。