鸭梨采后果肉LOX同工酶变化及其与果实褐变关系的研究  

Study on LOX Isozymes Changes of Yali Pear Pulp after Harvest and Its Relationship with Fruit Browning

作　　者：李晓丹[1,2] 宋方圆[3] 朱文嫱[4] 梁丽雅[1,2] 闫师杰[1,2] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384 [3]新疆农垦科学院农产品加工研究所,新疆石河子832000 [4]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《华北农学报》2013年第4期214-217,共4页Acta Agriculturae Boreali-Sinica

基　　金：国家自然科学基金项目(31171767);天津市高等学校科技发展基金项目(20100613)

摘　　要：以河北鸭梨为试材,通过鸭梨果实褐变指数和果肉LOX同工酶变化的测定,研究缓慢和急速2种降温处理对不同成熟度鸭梨果肉褐变情况和LOX同工酶活性的影响。结果表明,果实褐变严重程度为:晚采果>早采果>中采果,急速降温>缓慢降温,因此,鸭梨的最佳储藏方法为中采鸭梨(9月中旬)采用缓慢降温处理。鸭梨果肉中LOX同工酶有9条,急降温和缓降温处理对不同成熟度鸭梨果实LOX同工酶表达有一定的影响。急速降温处理比缓慢降温的LOX同工酶活性高,不同成熟度LOX酶活性大小顺序为:晚采果>中采果>早采果,这与褐变指数测定的结果相一致,暗示了脂肪氧合酶与鸭梨果肉的褐变有密切的联系。Hebei Yali pear as the test materials,through the determination of fruit browning index and the variation trend of LOX isozymes of pulp,slow and rapid cooling treatment were used for studying browning effect and LOX isozymes activity of different harvest maturity pulp.The results showed that a serious degree of browning was as follows：late harvest fruit early fruit picking middle fruit picking,rapid cooling slow cooling.Therefore,the best storage methods was that mining maturity harvest pear（mid-September）using the slow cooling treatment.On the other hand,was determined with non-denatured PAGE.There were 9 LOX isozyme belts in pulp of Yali.And the rapid and slow cooling for different maturity of Yali LOX isozymes had a certain effect.The expression of LOX isozymes for rapid cooling was higher than that for slow cooling.The order of LOX isozymes expression for different maturity of Yali was late fruit middle fruitearly fruit.This result was consistented with the determination of fruit browning index.It implicated that LOX enzyme isozymes had a close relationship with pears pulp browning.

关 键 词：鸭梨 果肉 褐变指数 LOX酶同工酶 非变性PAGE 

分 类 号：S661.2[农业科学—果树学]