野生软枣猕猴桃冷藏期间生理变化与叶绿素降解相关性研究  

Study on the relationship between physiological changes and chlorophyll degradation of Actinidia arguta Sieb. et Zucc during cold storage

作　　者：邹强[1] 赵婷[1] 朴一龙[1] 张先[1] 

机构地区：[1]延边大学食品科学系,吉林延吉133000

出　　处：《食品工业科技》2012年第23期352-354,387,共4页Science and Technology of Food Industry

摘　　要：实验对野生软枣猕猴桃冷藏期间生理变化与叶绿素降解进行了相关性分析。结果表明:野生软枣猕猴桃冷藏期间,果实质地变软的同时L*和b*不断下降,与果实显色有密切关系的叶绿素和β-胡萝卜素含量也不断下降,而类黄酮物质含量与果实色度无显著相关,叶绿素酶的活力不断降低而脱镁螯合酶的活力则是先升高后降低,叶绿素含量与叶绿素酶活性呈显著正相关。The correlation analysis between physiological changes and chlorophyll degradation of wild Actinidia arguta Sieb.et Zucc during the cold storage was studied.The results showed that during cold storage, the fruit softened and the L^＊ and b^＊ were declined continually,the chlorophyll and β-carotene which close to the color of fruit was also declined, however the falvonoid content had no significant correlation with fruit color,the activity of chlorophyllase continued to lower,the activity of mg-dechelatase（MDCase） was increased and then decreased. Chlorophyll content and chlorophyllase activity showed a significant positive correlation.

关 键 词：软枣猕猴桃 叶绿素降解 生理变化 叶绿素酶 脱镁螯合酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]