草莓果实成熟过程中几种酶活性的变化  

Study on Variation of Several Catalase Activities during Strawberry Fruit Ripening

作　　者：张桂霞[1] 王英超[2] 付春[1] 

机构地区：[1]天津农学院园艺系,天津300384 [2]天津农学院基础科学系,天津300384

出　　处：《安徽农业科学》2010年第17期9180-9181,9184,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探索草莓果实成熟软化机理。[方法]以盆栽草莓果实为试验材料,研究草莓成熟过程中淀粉酶活性、纤维素酶活性和过氧化物酶活性的变化规律。[结果]随着草莓果实的成熟,果肉硬度逐渐下降,淀粉酶活性呈先上升后下降趋势,纤维素酶活性和过氧化物酶活性均呈先下降后上升趋势,总蛋白质含量也呈先降后升趋势。[结论]草莓果实的成熟软化是多种酶共同作用的结果。[Objective] The purpose was to investigate the mechanism of the strawberry fruit ripening and softening.[Method] Taking pot strawberry fruit as research materials,the changes of amylase activity and cellulase activity and POD activity during strawberry fruit ripening were studied.[Result] As strawberry fruit ripening,the fruit hardness reduced,the amylase activity increased first and decreased then,the celluse activity and POD activity showed reducing first and increasing then,the content of protein reduced first and decreased then too.[Conclusion] It was several catalases to cause the ripening and softening of strawberry fruit.

关 键 词：草莓 成熟 淀粉酶活性 纤维素酶活性 过氧化物酶活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]