| 青梅果实的采后成熟特性和肉质变化 |
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| 引用本文： | 薛彦斌,久保康隆.青梅果实的采后成熟特性和肉质变化[J].中国南方果树,1999,28(3):34-37. |
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| 作者姓名： | 薛彦斌 久保康隆 |
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| 作者单位： | [1]北方交通大学 [2]日本冈山大学 |
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| 摘 要： | 研究了２０℃，相对湿度９３％条件下青梅果实的采后成熟特性和肉质变化，结果表明，青梅果实采后呼吸活性和乙烯生成量随着成熟作用的进展而加大，乙烯生成量极高，在呼吸类型上属于跃变型果实；果皮急速黄化，果肉急速软化，主要原因在于多聚半乳糖醛酸酶，果胶甲酯酶活性的增大，导致水溶性果胶含量上升和盐酸可溶性果胶含量的下降。
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| 关 键 词： | 青梅 成熟特性 肉质 果实 PG 果胶甲酯酶 |
Ripening Characteristic and Texture Change of Postharvest Green Plum ( Prunus mume Sieb.et
Zucc.) |
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| Xue Yanbin,Yasutaka Kubo,Akitsugu Inaba,and Reinosuke Nakamura.Ripening Characteristic and Texture Change of Postharvest Green Plum ( Prunus mume Sieb.et
Zucc.)[J].South China Fruits,1999,28(3):34-37. |
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| Authors: | Xue Yanbin Yasutaka Kubo Akitsugu Inaba and Reinosuke Nakamura |
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| Institution: | Xue Yanbin1,Yasutaka Kubo2,Akitsugu Inaba2,and Reinosuke Nakamura3 |
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| Abstract: | The postharvest ripening characteristics and
texture changes of green plum ( Prunus mume Sieb.et Zucc.) were investigated at 20 and
93%RH.The rate of respiration and ethylene producing in plum fruits increased with the advance
of ripening, showing the significant increase of ethylene and the respiration pattern of plum
fruit is climacteric pattern. The decrease of flesh firmness and yellowing of the peel during
ripening was rapid in plum fruits. The decrease in flesh firmness was positively correlated to
the increase of the activity of polygalacturonase(PG) and pectinmethylesterase(PME) which
caused the, increase of water-soluble pectin(WSP), and decrease of hydrochloric acid-soluble
pectin(HP). |
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| Keywords: | Green Plum Ripening Characteristics Texture |
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