冬枣软化衰老过程中细胞壁酶的活性变化  

Activity Changes of Cell Wall Enzyme in the Chinese Jujube Fruit(Zizyphus Jujuba mill,cv.Dong)during Softening and Senescence

作　　者：田寿乐[1] 周俊义[1] 薛晓敏[1] 

机构地区：[1]河北农业大学中国枣研究中心

出　　处：《食品科学》2007年第4期220-222,共3页Food Science

摘　　要：冬枣果实的软化分为两个阶段。前期下降缓慢,后期加快;低温下PG活性在贮期末呈上升趋势。Cx- cellulase活性变化与PG相似:PME在果实快速软化衰老之前出现活性高峰,可能与快速软化衰老的启动有关。Two stages appear during storage softening in Dongzao fruit. It soften slowly in the early stage but quickly in the later stage. PG activity rises in the last storage stage. While Cx-ceUulase activity changes are similar to that of PG. PME activity peak appeares prior to the stage of fast softening and senescence, and possibly relates to the startup of fast softening and senescence.

关 键 词：多聚半乳糖醛酸酶 果胶甲酯酶 羧甲基纤维素酶 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]