不同耐贮性粉果番茄贮藏期间果实软化相关酶活性的研究  

Research on the Activities of Enzymes Involved in Fruits Softening of Pink Tomato with Different Storage Property during Storage

作　　者：王倩[1] 郏艳红[1] 孙海波[1] 吉立柱[1] WANG Qian;JIA Yan-hong;SUN Hai-bo;JI Li-zhu(Tianjin Agricultural Biotechnology Research Center,Tianjin 300384,China)

机构地区：[1]天津市农业生物技术研究中心

出　　处：《保鲜与加工》2020年第1期72-77,共6页Storage and Process

基　　金：天津市农业科学院院长基金(16018);天津市蔬菜现代农业产业技术体系创新团队项目(ITTVRS2017007);天津市农业科技成果转化与推广项目(201701320);天津市科技计划项目(17ZXZYNC00090)

摘　　要：以不同耐贮性的粉果番茄品种"欧盾"、"津粉207"为试材,研究在低温(10±0.2)℃贮藏期间果实硬度、乙烯释放量、细胞壁降解酶活、膜脂过氧化以及抗氧化酶活性的变化。结果表明:随着贮藏时间的延长,耐贮性强的"欧盾"品种番茄果实硬度下降较慢,乙烯释放量低,细胞壁降解酶活性、丙二醛含量、脂氧合酶(LOX)和抗氧化相关酶活性偏低;而"津粉207"品种番茄比"欧盾"品种番茄硬度下降快,乙烯释放量和丙二醛含量高,细胞壁降解酶活性、LOX和抗氧化相关酶的活性较高。Different storage properties of tomato cultivars ‘Oudun’ and ‘Jinfen 207’ were taking as test materials to investigate the change of fruit firmness, ethylene productivity, activities of cell wall-degrading enzymes, membrane lipid per-oxidation and antioxidant related enzymes during storage at(10±0.2)℃. The results showed that the hardness and ethylene production of ‘Oudun’ fruits which had a long shelf life decreased slowly, with lower activities of LOX, cell wall-degrading and antioxidant related enzymes and content of MDA. While compared to ‘Oudun’tomato, ‘Jinfen207’ fruit showed faster decrease in firmness, and had higher ethylene productivity and MDA content, and higher activities of cell wall-degrading enzymes, LOX, CAT and POD.

关 键 词：番茄 果实软化 细胞壁降解酶 抗氧化酶 

分 类 号：S641.2[农业科学—蔬菜学]