猕猴桃采后软化过程中β-甘露聚糖酶活性变化  

The Changes in Activity of Endo-β-mannanase during Softening of Kiwifruit

作　　者：任艳芳[1] 张兰兰[1] 何俊瑜[1] 王思梦[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《江西农业大学学报》2010年第1期40-44,共5页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金项目(30901011);贵州省农业攻关项目(NY20083021)

摘　　要：以"米良1号"猕猴桃果实为研究材料,探讨其在采后常温贮藏过程中果实软化与β-甘露聚糖酶活性变化情况。结果表明,贮藏期间,随着果实硬度的降低,果实中可溶性固形物含量逐渐增加,果皮和果肉中β-甘露聚糖酶活性均表现出先增加后降低的趋势;而果心中β-甘露聚糖酶活性却保持不断增加的趋势。在整个贮藏期间,果皮中β-甘露聚糖酶活性最高,果肉和果心相对较低。与对照相比,乙烯利处理可以加快果实软化的速度,提高果实可溶性固形物含量,增加果皮、果肉和果心中β-甘露聚糖酶活性;而壳聚糖处理则明显延缓了果实软化的进程和果实可溶性固形物含量增加的幅度,降低了果皮、果肉和果心中β-甘露聚糖酶活性。Fruit softening is a complex process that involves the degradation of cell wall by a variety of hydrolases.Endo-β-mannanase（EC 3.2.1.78） is an important enzyme degrading mannans backbone composing hemicellulose of cell wall and producing oligomannans.The changes in the activity of endo-β-mannanase were investigated during the softening of kiwifruit（Actinidia deliciosa cv.Miliang No.1） stored at room temperature.The results showed that the fruit firmness decreased and the content of soluble solid in-creased during the storage.The patterns of endo-β-mannanase activity were different in pericarp,pulp and pith.The activity of endo-β-mannanase in pericarp and pulp first increased then decreased.However,the activity of endo-β-mannanase in pith increased gradually.Moreover,the increase in endo-β-mannanase activity was the greatest in the pericarp,and less in the pulp and pith regions.Compared with the control,ex-ogenous ethephon treatment could speed up the rate of fruit softening,increase the content of soluble solid and the endo-β-mannanase activity in pericarp,pulp and pith of kiwifruit.On the contrary,chitosan treatment could delay the loss of fruit firmness,decrease the content of soluble solid and the endo-β-mannanase activity in pericarp,pulp and pith of kiwifruit.

关 键 词：猕猴桃 Β-甘露聚糖酶 软化 

分 类 号：S663.4[农业科学—果树学] S601[农业科学—园艺学]