| 狗枣猕猴桃果实软化过程中阶段性专一酶的研究 |
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| 引用本文： | 苍晶,王学东,王军虹,桂明珠.狗枣猕猴桃果实软化过程中阶段性专一酶的研究[J].果树学报,2001,18(5):284-287. |
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| 作者姓名： | 苍晶 王学东 王军虹 桂明珠 |
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| 作者单位： | 东北农业大学生命科学学院,哈尔滨,150030 |
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| 基金项目： | 黑龙江省自然科学基金资助项目（编号：C 9836） |
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| 摘 要： | 狗枣猕猴桃果实采后软化过程分两个阶段，第一阶段软化较快，起主要作用的阶段性专一酶是淀粉酶；第二阶段软化较慢，起主要作用的阶段性专一酶是多聚半乳糖醛酸酶。乙烯释放对果实软化有促进作用；保护性酶（过氧化物酶。过氧化氢酶）出现在果实软化后期，因而不是果实软化的阶段性专一酶。
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| 关 键 词： | 猕猴桃 软化 阶段性专一酶 |
| 文章编号： | 1009-9980-(2001)-05-284-04 |
| 修稿时间： | 0200年2月7日 |
Study on the Stage Specific Enzymes During Fruit Softening Process of Actinidia kolomikta |
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| Cang Jing,Wang Xuedong,Wang Junhong,Gui Mingzhu.Study on the Stage Specific Enzymes During Fruit Softening Process of Actinidia kolomikta[J].Journal of Fruit Science,2001,18(5):284-287. |
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| Authors: | Cang Jing Wang Xuedong Wang Junhong Gui Mingzhu |
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| Abstract: | The physiological and biochemical analysis indicated that A ctinidia kolomidta's fruit was respiratory climacteric. Its softening process after harvested included two phases; in the first phase fruit softened very quickly and during the period starch enzyme, a kind of stage specific enzyme played (SSE) amylasea main role in softening; in the second phase softening hecame low, and polygalacturonase (PG) was a kind of stage specific enzyme (SSE) which was important during softening. Ethylene (ETH) could accelerate softening; the maximum activities of protective enzymes peroxidase (POX) and catalase (CAT), were found in the second softening stage. They weren't SSE which caused fruit to soften. |
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| Keywords: | A ctinidia kolomidta: Softening: Stage specific enzymes |
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