梨果实后熟衰老过程中温度对活性氧清除的影响  

Effects of Temperature on Eliminating of Active Oxygen in Ripening and Senescing of Pear Fruit

作　　者：阚娟[1] 金昌海[2] 汪志君[2] 尤海芹[1] 

机构地区：[1]扬州大学生物科学与技术学院,扬州225009 [2]扬州大学食品科学与工程学院,扬州225001

出　　处：《广州食品工业科技》2004年第3期41-44,共4页

摘　　要：本文以河北水晶梨为试材,研究了贮藏前期和在不同温度下贮藏的梨果实果肉的超氧自由基(O2)产生速率、超氧化物岐化酶(SOD)活性、过氧化氢(H2O2)含量和过氧化氢酶(CAT)活性的变化及温度对它们的影响。结果表明:贮藏前期SOD活性和CAT活性均要低于在20和5条件下贮藏七天的样品,而贮藏前期O2产生速率和H2O2含量则较大,并且在5条件下贮藏七天的样品其果肉SOD活性要高于在20条件下贮藏七天的样品,其果肉的CAT活性也要高于后者;相反地在5条件下贮藏七天的样品其O2产生速率则低于在20条件下贮藏七天的样品的O2产生速率,其H2O2含量也低于后者。Crystal pear were used as materials for studying the effects of different temperature on the activities of superoxide dismutase (SOD) , catalase(CAT),rate of O2- production and H2O2 content before storage .Results showed that the activity of SOD and CAT on prestorage days were lower and the rate of O2- production and the content of H2O2 were higher than that were stored for seven days.Moreover the activity of SOD and CAT after stored seven days with 5 were higher while the rate of O2- production and the content of H2O2 were lower than that was stored seven days with 20.

关 键 词：贮藏 产生速率 梨果实 果肉 CAT活性 衰老过程 温度 含量 前期 影响 

分 类 号：S661.2[农业科学—果树学]