采后枇杷果实品质及相关酶活性变化的研究  

Study on the Changes of Fruit Quality and Related Enzymes Activities in Post-harvest Loquat Fruit

作　　者：林建城[1] 林河通[2] 林金明[1] 

机构地区：[1]莆田学院环境与生命科学系,福建莆田351100 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《莆田学院学报》2008年第2期56-59,92,共5页Journal of putian University

基　　金：福建省自然科学基金项目(X0650085);福建省教育厅科技项目(JA05320)

摘　　要：研究了20℃下贮藏过程两个枇杷品种果实品质及相关酶活性的变化。结果表明:解放钟与早钟6号枇杷果实贮藏期间,可溶性固形物和蛋白质含量逐渐下降。在贮藏前10d,果实硬度变化不明显,早钟6号枇杷果实硬度还略有增大现象;贮藏后期,枇杷果实硬度逐渐减小。类胡萝卜素与木质素含量在贮藏期内均表现为先升高后逐渐下降趋势,而在采后前期果实PAL和POD活性均持续增加,与木质素含量变化具有一定的相关性,表明在20℃下PAL和POD在枇杷果实木质素的代谢中起着重要作用。The changes of fruit quality and related enzymes activities at 20℃ during postharvest ripening of varieties （“Jie Fangzhong” and “Zaozhong 6”）were studied. The results indicated the contents of total soluble solids and protein decreased gradually during postharvest storage. The change of fruit firmness wasn＇t obvious during the first ten days and turned to decline at latter storage days, while the fruit firmness of “Zaozhong 6” had some raise before falling slowly, The contents of carotenoid and lignin in loquat fruit went up before falling during postharvest storage. Meanwhile, the activities of phenylalanine ammonia lyase （PAL） and peroxidase （POD） showed a persistent rise at storage prophase. Accumulation of lignin in fresh tissue was correlated to the activities of PAL and POD. It suggested that PAL and POD played an important role in the lignin metabolism of loquat fruit at 20℃.

关 键 词：枇杷果实 贮藏 PAL POD 

分 类 号：S667.3[农业科学—果树学] Q55[农业科学—园艺学]