不同贮藏温度与鲜枣果实中保护酶及脂氧合酶活性变化的关系  

Relationship between different storage temperature and changes of protective enzyme or LOX in fresh Chinese Jujube

作　　者：田寿乐[1] 周俊义[1] 

机构地区：[1]河北农业大学中国枣研究中心

出　　处：《河北农业大学学报》2006年第1期46-49,共4页Journal of Hebei Agricultural University

摘　　要：以不同成熟期的冬枣为材料,测定了常温和冷藏条件下鲜枣软化衰老过程中脂氧合酶(LOX),过氧化物酶(POD),过氧化氢酶(CAT)的活性变化。结果表明常温下果实软化衰老加快,3种酶活性较高;在贮藏前期,低温可显著抑制3种酶的活性且在一定程度延迟了衰老。Dongzao was used to study the changes of lipoxygenase, peroxidase and catalase activities during the course of softening and senescence, when the fresh fruit were stored under room and low temperature respectively. The results incidated that fruit stored under room temperature senescenced fast and three enzymes activities refered above were higher than those stored in low temperature. Meanwhile, the activities of three enzymes were restrained remarkably in the early storage under cool temperature and senescence was retarded in a certain degree.

关 键 词：鲜枣 软化衰老 LOX POD CAT 

分 类 号：S665.1[农业科学—果树学]