间歇升温对冷藏桃果实硬度及有关酶活性的影响  

Effects of Intermittent Warming on Flesh Hardness and Activities of Related Enzymes of Peach Fruit

作　　者：黄万荣[1] 韩涛[1] 李丽萍[1] 

机构地区：[1]北京农学院

出　　处：《果树学报》1996年第S1期50-53,共4页Journal of Fruit Science

基　　金：北京市高教局资助项目

摘　　要：大久保桃果实在２±１℃冷藏期间（３０ｄ），定期将其放回室温下（２５—２８℃）１２、２４、３６ｈ进行间歇升温处理。结果表明，升温时间愈短，果实硬度越大；升温时间愈长，果实硬度愈小。果实硬度受多聚半乳糖醛酸酶（ＰＧ）和果胶甲酯酶（ＰＥ）活性的影响，相关分析结果表明，ＰＧ、ＰＥ活性与果实硬度均呈显著负相关，表明大久保桃果实变软是由ＰＧ、ＰＥ共同作用的结果。Dajiubao peach fruits were removed to room temperature at regular intervals fof 12,24,36 hours duringstorage at 2±1℃(intermittent warming).It showed that the shorter the warming lasted,the harder thefruits were,and that the hardness of fruits was affected by the activities of polygalacturonase andpectinesterase. There were very significant negative relatives between the hardness of fruits and the activitiesof polygalacturonase and pectinesterase.

关 键 词：桃 间歇升温 果实硬度 多聚半乳糖醛酸酶(PG) 果胶甲酯酶(PE) 

分 类 号：S662.109[农业科学—果树学]