西瓜不同贮藏过程中生理参数动态变化与贮藏效果相关性的研究  

Study on Dynamic Changes of Physiological Parameters and Storage Effects during Watermelon Preservation

作　　者：江英[1] 赵晓梅[1] 吴玉鹏[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]石河子大学农学院,新疆石河子832000

出　　处：《食品科学》2006年第4期241-244,共4页Food Science

摘　　要：本文就西瓜中多酚氧化酶和过氧化氢酶在不同贮藏过程中的活性变化与同期果实呼吸强度、硬度、细胞膜渗透率变化的关系进行研究,旨在找出它们内在的规律性,寻求最佳贮藏西瓜的方法。研究表明:多酚氧化酶活性达到最大值,紧接着到达呼吸高峰,说明多酚氧化酶的活性变化可以预示呼吸高峰的来临;而呼吸强度与过氧化氢酶的活性变化刚好是相反的。The article studies the relationship between the active dynamic changes of polyphenol oxidase and hydrogen- peroxidase during watermelon storage about the changes of respiration intensity, firmness and cell membrane permeation rate so as to seek for a method to preserve watermelon better and the relationship among them. When the activity of polyphenol oxidase reaches the maximum, watermelon arrives at peak of breath. The active dynamic changes of polyphenol oxidase can indicate the arrival of the high breath peak. However it turns out that during the preservation the changes of respiration intensity of watermelon and the active changes of the hydrogen-peroxidase reverse relationship.

关 键 词：西瓜 多酚氧化酶 过氧化氢酶 呼吸强度 硬度 细胞膜渗透率 

分 类 号：S651[农业科学—果树学]