不同贮藏条件对五味子鲜果多酚氧化酶活性变化规律的影响  

Variation of PPO Activity of the Fresh Fruit of Schisandra chinensis in Different Storage Conditions

作　　者：张宝香[1] 王英平[1] 艾军[1] 姜英[1] 赵滢[1] 秦红艳[1] 

机构地区：[1]中国农业科学院特产研究所,吉林吉林132109

出　　处：《北方园艺》2011年第11期140-141,共2页Northern Horticulture

基　　金：国家科技部支撑计划资助项目(2007BAI38B03);吉林省科技厅资助项目(20075019)

摘　　要：以五味子为试材,研究了五味子贮藏期间不同温度和保鲜剂处理条件下多酚氧化酶(PPO)活性变化动态。结果表明:常温不同保鲜剂处理下,鲜果PPO活性均高于对照(CK);低温贮藏下,高锰酸钾+珍珠岩+氧化钙明显抑制鲜果PPO活性,0.1%山梨酸对鲜果PPO活性影响较小,而高锰酸钾+珍珠岩、0.29%1-MCP明显增强了鲜果PPO活性。Dynamic changes of polyphenol oxidase activity(PPO)of Schisandra chinensis during storage under different temperature and preservative were studied.The results showed that PPO activity of frensh fruit under normal temperature and different preservative were higher than the control.Permanganate+perlite+CaCl_2 inhibitied PPO activity of the fruits significantly,and 0.1%sorbic acid had no effect on PPO activity of the fruits,Permanganate+ perlite and 0.29%1-MCP enhanced PPO activity of the fruits under low temperature conditions.

关 键 词：五味子鲜果 温度 保鲜剂 多酚氧化酶 

分 类 号：S6[农业科学—园艺学]