采后猕猴桃 PG 活性和膜脂过氧化作用的变化  

CHANGE OF POLYGALACTURONASE ACTIVITY AND MEMBRANE LIPID PEROXIDATION IN KIWIFRUIT AFTER PICKING

作　　者：杨德兴[1] 戴京晶[1] 庞向宇[1] 王兰菊[2] 蔡群香 

机构地区：[1]河南省科学院生物研究所,郑州450003 [2]河南农业大学,郑州450002

出　　处：《河南科学》1991年第3期74-79,共6页Henan Science

基　　金：国家自然科学基金;河南省自然科学基金

摘　　要：本文对采后猕猴桃(Actinidia Deliciosa.Qmmei)果实 PG(多聚半乳糖醛酸酶)活性和膜脂过氧化作用的变化进行了研究,以探讨二者与果实贮藏性状的关系.试验结果表明,PG 活性的不断提高可引起原果胶含量下降和可溶性果胶逐步上升,致使果肉变软,细胞崩解加快.膜脂过氧化产物丙二醛(MDA)的含量随组织衰老进程的加深而迅速提高。自由基伤害可加速果实的衰老,了解这一变化规律可为果品鲜藏技术的发展提供理论依据.After picking,the fruit of Actinidia deliciosa.Qinmei under low temperature storage,at 0-1℃,ripened in rogress at the same time,polygalacturonase(PG)activity of the fruitgradually raised and kept on higher level during ater period of ripening.It caused protopectincontent of the fruit being down and soluble pectin content of the fruit eing p.Superoxidedismutase(SOD)activity quickly come down during ripening.Peroxidase activity of the fruitobviously aised as ripe processe went on.Malondialdehyde(MDA)content of the fruit,oneof the lipid pcroxidation roducts,accumulated at last scncsccnce stage more than at earlyripe stage.The ability of the fruit to scavenge frce adicals decreasing and the accumulation ofmembrane lipid peroxidation product,it was showed that senescence of iwifruit is closely re-lated to-free radicals injury.Understanding this change rule,it can provide a theoretical evi-dence uture for delaying the fruit senescence and prolonging storage of fresh fruit.

关 键 词：猕猴桃 PG活性 过氧化作用 膜脂 

分 类 号：S663.901[农业科学—果树学]