枣采后果肉软化的生化和细胞超微结构变化  

Postharvest Biochemical and Ultrastructural Changes in Flesh of Chinese Jujube Fruits during Softening

作　　者：梁小娥[1] 王三宝[1] 赵迎丽[1] 石建新[1] 赵猛[1] 

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所

出　　处：《园艺学报》1998年第4期333-337,共5页Acta Horticulturae Sinica

基　　金：山西省青年科学基金

摘　　要：枣采后在软化过程中，果肉淀粉含量下降，淀粉酶活性上升，原果胶含量减少，可溶性果胶含量增加，多聚半乳糖醛酸酶（ＰＧ）活性下降；果肉薄壁细胞内含物减少乃至降解成丝状，细胞壁中胶层降解，相邻细胞分离，细胞壁保留。半红期采收的鲜枣采后果皮能够继续转红，果肉的软化发生在果实全红之后，果肉颜色的变化可指示果肉软化的程度。Postharvest softening of jujube flesh was coincided with the starch degradation,the increase of amylase activity and soluble pectin content,the decrease in protopectin content,and polygalactouronase(PG)activity.During softening,cell contents decreased,middle lamella between cell wall degenerated adherent cells separated.But cell wall remained unchanged.Fruits picked at half red stage were capable of turning red,the flesh became soft usually after the whole skin turned red,and the change of flesh color could represent the extent of softening.

关 键 词：枣 软化 淀粉 果胶 超微结构 

分 类 号：S665.1[农业科学—果树学] S601[农业科学—园艺学]