不同处理对水蜜桃果实PG酶动力学影响的研究  

Research on the Effects of Different Treatments on the Enzymatic Dynamics of PG Enzyme in Juicy Peach Fruit

作　　者：罗爱民[1] 张进忠[2] 李坤[3] 简力波 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]西南大学资源环境学院,重庆400716 [3]四川大学电子信息学院,四川成都610064 [4]贵州遵义茅台啤酒厂,贵州遵义563100

出　　处：《安徽农业科学》2009年第8期3747-3748,3753,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨不同处理对PG酶的影响,为预测水蜜桃贮藏时间奠定基础。[方法]采用硫代硫酸钠滴定法测定PG酶活性,采用LIPS软件进行相关分析和无重复双因子方差分析。[结果]在整个贮藏过程中,PG酶活性呈上升趋势,PG酶活性随时间变化的方程为:VPG=(k)1/1+b.t-b/1+b;t=0时刻为采果前528 h。冷藏条件下PG酶活性变化方程为:VPG=0.026×(528+T)1.097 4;不同的处理影响了反应常数k和反应级数b,各处理的k、b值发生了改变。[结论]通过不同处理证明了水蜜桃果实软化受PG酶影响,建立了水蜜桃果实的PG酶动力学模型。[ Objective ] The purpose of the research was to discuss the effects of different treatments on PG enzyme and lay a foundation for predicting the storage period of juicy peach. [ Method] The activity of PG enzyme was measured by sodium thiosulfate titration and LIPS software was used in correlation analysis and not-repeat two-factors variance analysis. [ Result ] During the whole storage course, the activity of PG enzyme showed increasing trend. The equation of its activity varying with time was VPG = （k）1/1＋b · t^-b/1＋b and the time when the value of ＂ t＂ was zero was the 528th hour before harvesting fruit. Under cold storage condition, the variation equation of the activity of PG enzyme was VPG = 0.026 × （528 ＋ T）^1.0974, different treatments affected reaction constant ＂k＂ and reaction order ＂b＂ and their values in various treatments changed. [ Conclusion ] The fact that PG enzyme affected the soiling of juicy peach fruit was testified through different treatments and the enzymatic dynamics model of PC, enzyme of juicy peach fruit was set up.

关 键 词：水蜜桃 PG酶 酶动力学模型 

分 类 号：S607.3[农业科学—园艺学]