猕猴桃总淀粉酶活性与果实软化的关系  

The Relationship between Amylase Activity and Softening of Kiwifruit after Harvest

作　　者：王贵禧[1] 韩雅珊[1] 于梁[1] 

机构地区：[1]中国林业科学研究院林业研究所,北京农业大学食品科学系

出　　处：《园艺学报》1994年第4期329-333,共5页Acta Horticulturae Sinica

基　　金：国家自然科学基金;高等学校博士学科点专项科研基金

摘　　要：猕猴桃采后的软化过程分为两个明显的阶段，其中第一阶段果实的快速软化与淀粉酶活性的上升所引起的淀粉的快速降解显著相关（Ｒ＝０．９９）。用机械伤或乙烯处理可提高淀粉酶的活性，加速淀粉的降解，从而促进了果实的软化。与冷藏相比，气调贮藏可明显地阻止淀粉酶活性的上升，减少淀粉的降解，因而较好地保持果实的硬度。The relationship between changes of starch, amylase and softening ofkiwifruit after harvest was studied. The results showed that softening of kiwifruit was divided into two phases. The first rapid softening phase coincided with the degradation ofstarch (R=0.99) and the increase of total amylase activity, thus accelerating the loss offruit firmness. In the second slow softening phase, the starch was almost completelyhydrolysed, and the velocity of the loss of fruit firmness was decreased. The rate ofkiwifruit softening could be accelerated by physical injury and treatment of ethylene, bothof which could increase amylase activity and decrease starch content and increase the softening of kiwifruit. Compared with cold storage, CA storage could inhibit amylase activityand the decrease of starch content. Therefore the loss of fruit firmness was retarded.

关 键 词：猕猴桃 果实软化 淀粉酶 活性 

分 类 号：S663.901[农业科学—果树学]