^(60)Co—γ辐照对桃果实酶活性的影响研究  

THE INFLUENCE OF POSTHARVEST IRRADIATION ON THE ACTIVITY OF ENZYMES IN PEACH FRUIT

作　　者：石建新[1] 张瑞宇 李效静[3] 王永兴[4] 

机构地区：[1]山西省农科院贮藏保鲜研究所,西南农业大学食品系重庆630716 [2]中国天府可乐集团公司 [3]重庆商学院 [4]重庆干菜果品公司

出　　处：《西南大学学报（自然科学版）》1993年第2期63-67,共5页Journal of Southwest University(Natural Science Edition)

摘　　要：0.20KGY^(60)Co—γ辐照五月鲜桃和百花桃,能有效地提高其果肉组织中 CAT 活性,对果实的成熟衰老及腐烂有良好的延缓和抑制作用,并可激活POD 和 PPO 活性。更高剂量辐照处理,果实组织受到伤害,POD 和 PPO 活性显著增强,CAT 活性显著减弱,感观品质劣变,但对 AAO 活性无显著影响。Irradiation oF the fruit of pcach (“Wuyucxian” and “Baihuatao” varieties) with ^(60)Co-γ rays at 0.20 KGY significantly cnhanccd CAT activity in the mesocarp,thus inhib- iting and delaying the senescence and decay oF the fruit.It also helped activate peroxidasc (POD) and polyphenol oxidasc (PPO).Higher doses resulted in fruit tissue injury,increased the activity of POD and PPO and decrcased CAT activity.Deterioration in sensory quality followcd.^(60)Co irradiation,however,had no significant effect on the activity of AAO.

关 键 词：桃 酶 活度 辐照 

分 类 号：S662.1[农业科学—果树学]