冬枣软化衰老过程中LOX和PG的作用  

Effects of LOX and PG Enzymes in Chinese Jujube Fruit(Zizyphus Jujuba mill.cv.Dong) on Its Softening and Senescence

作　　者：田寿乐[1] 赵慧芹[2] 薛晓敏[1] 赵智慧[3] 周俊义[3] 

机构地区：[1]山东省果树研究所,山东泰安271000 [2]华北煤炭医学院,河北唐山063000 [3]河北农业大学中国枣研究中心,河北保定071000

出　　处：《食品科学》2008年第5期446-448,共3页Food Science

摘　　要：以不同成熟期冬枣果实为试材,研究了在常温和低温贮藏条件下LOX和PG的活性变化规律。结果表明:常温下果实软化衰老速度加快,低温显著延缓果实的软化衰老速度,但并不能阻止其进程。LOX与PG均参与了果实的软化衰老,LOX的活性高峰出现在硬度速降期之前,与果实快速软化衰老的启动有关;在果实硬度速降期内,PG活性明显上升,表明PG与果实的快速软化衰老密切相关,属于诱导性酶。Changes of LOX and PG activities were studied on different ripe Dongzao fruits under different storage temperatures, The results showed that the progress of softening and senescence is faster in room temperature than that in cool temperature, and can be delayed but not be inhibited. Both LOX and PG took part in the progress of softening and senescence but the activity peak of LOX was related only before the launch of softening and senescence, so closely related The with the start of softening and senesdence. The LOX activity peak appeared ahead the rapid decline of fruit firmness. It thus showed that PG is involved in softening and senescence because of the marked rising of its activity during the rapid decline of fruit firmness. It belongs to the inductive enzyme.

关 键 词：软化衰老 脂氧合酶 多聚半乳糖醛酸酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]