不同成熟度菠萝贮藏特性的差异  

Some differences of storage characteristics in different degrees of mature pineapple

作　　者：屈红霞[1] 唐友林[1] 谭兴杰[1] 潘小平[1] 

机构地区：[1]中国科学院华南植物研究所,广东广州510650

出　　处：《亚热带植物通讯》2000年第1期9-12,共4页

基　　金：广东省自然科学基金!(970654)

摘　　要：随着菠萝果皮由绿转黄，果肉硬度及可溶性固形物含量降低，可溶性糖醛酸含量增加，多聚半乳糖醛酸酶（ＰＧ）活性持续升高，而果胶脂酶（ＰＥ）活性在过熟期达到高峰并开始下降。研究表明，同一菠萝不同部位果肉硬度、ＰＧ活性及可溶性糖醛酸含量差异较大。Fresh firmness, TSS, soluble polyuronides polygalacturonase(PG) and pectin esterase (PE) activities, and peel pigment in different degrees of mature (green mature, yellow ripe, ripe and over ripe) pineapple were studied. A decrease of fresh firmness, TSS, an increase of soluble polyuronides content and activities of PG and PE were observed with maturation of the fruit. Different fresh firmness, soluble polyuronides and PG activity in different parts of pineapple were also observed.

关 键 词：菠萝 贮藏特性 可溶性糖醛酸 成熟度 PG PE 

分 类 号：S668.309.3[农业科学—果树学]