PG和LOX酶活性变化与岳帅苹果果实软化的关系研究  

Study on Relationship between PG,LOX Enzyme Activity Changes and Yueshuai Fruit Softening

作　　者：李宏建[1] 刘志[1] 王宏[1] 徐贵轩[1] 宋哲[1] 

机构地区：[1]辽宁省果树科学研究所,辽宁熊岳115009

出　　处：《西南农业学报》2014年第1期268-271,共4页Southwest China Journal of Agricultural Sciences

基　　金：现代农业产业技术体系建设专项资金资助(CARS-28);辽宁省科技攻关项目(2011204001)

摘　　要：以岳帅苹果为试验材料,研究PG和LOX酶活性变化对果实软化的影响。结果表明,贮藏期间果实失重率、硬度、可滴定酸和纤维素含量均呈现下降的变化趋势,果实水溶性果胶含量逐渐增加;果实可溶性总糖与可溶性固形物含量变化趋势相似,均出现一次高峰;相关分析表明,PG酶活性与果实失重率、水溶性果胶和纤维素酶之间呈极显著正相关性,与果实硬度、纤维素呈极显著负相关;而LOX酶活性与果实失重率、水溶性果胶和纤维素酶之间呈极显著正相关性,与果实硬度、纤维素呈极显著负相关性。In this paper,Yueshuai apple was used as the experimental material,and the effects of PG and LOX enzyme activity on fruit softening were studied.The results showed that during the storage,the weight loss rate,firmness,titratable acid and cellulose content had a decrease trend,and fruit soluble pectin content increased gradually; The change of soluble total sugar and soluble solids content had similar trend and appeared a peak; Correlation analysis indicated that PG enzyme were poaitivdy conelated with fruit weight loas rate,water soluble pectin and cellulose（P ＜ 0.01）,but negativdy correlated with fruit firmness and cellulose（P ＜ 0.01） ; L0X enzTme was positively correlated with fruit weight loss,water soluble pectin and cellulose（P ＜ 0.01）,but negatively correlated with fiit firmess and cellulose（P ＜0.01）.

关 键 词：岳帅 苹果 酶活性 

分 类 号：S661.1[农业科学—果树学]