甜龙竹笋采后不同时间及温度储藏下酶活性的变化

以甜龙竹笋为研究材料,采用植物ELISA检测试剂盒测定不同储藏时间(0、12、24、36、48、60、72 h)和不同储藏温度(0℃、4℃、常温对照)下PAL(苯丙氨酸解氨酶)、PPO(多酚氧化酶)、CAT(过氧化氢酶)、POD(过氧化物酶)、CAD(肉桂醇脱氢酶)的变化特征。结果表明:在常温(20~25℃)下,PAL活性呈现先上升后下降的趋势,POD、PPO、CAT、CAD呈现波动变化趋势;其次,4℃以下对PAL、POD、PPO、CAD活性存在抑制作用,对CAT活性影响不大。0℃、4℃储藏对采后甜龙竹笋酶活性有降低作用,可通过低温结合其他方法对甜龙竹笋进行保鲜处理,达到延缓甜龙竹笋老化的目的。

Changes of Enzyme Activity of Dendrocalamus brandisii under Different Storage Time and Temperature after Harvest

Dendrocalamus brandisii as research materials,using the determination ELISA test kit,PAL(phenylalanine ammonia enzyme solution),PPO(polyphenol oxidase),CAT(catalase),POD(peroxidase),the change characteristics of CAD(cinnamyl alcohol dehydrogenase)were tested under different storage time(0,12,24,36,48,60,72 h)and different storage temperature(0℃,4℃and room temperature control).The results showed that at room temperature(20-25℃),PAL activity first increased and then decreased,POD,PPO,CAT and CAD showed fluctuation trend;under 4℃,PAL,POD,PPO and CAD had inhibitory effect on the activity of PAL,POD,PPO and CAD,but had little effect on CAT activity.Storage at 0℃and 4℃reduce the enzyme activity of sweet bamboo shoots after harvest.It can be preserved by combining low temperature with other methods to delay the aging of D.brandisii.