| 桃成熟期间果实软化与果胶及有关酶的关系 |
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| 引用本文： | 周培根,吴邦良.桃成熟期间果实软化与果胶及有关酶的关系[J].南京农业大学学报,1991,14(2):33-37. |
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| 作者姓名： | 周培根 吴邦良 |
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| 作者单位： | 南京农业大学基础课部
(周培根，罗祖友，戚晓玉)，南京农业大学园艺学系(吴邦良) |
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| 摘 要： |
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| 关 键 词： | 桃 软化 成熟期 果实 果胶 酶 |
THE RELATIONSHIP BETWEEN FRUIT SOFTENING AND CHANGES IN PECTIN AND RELATIVE ENZYMES DURING RIPENING OF PEACHES |
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| Zhou Peigen,Luo Zuyou,Qi Xiaoyu and Wu Bangliang.THE RELATIONSHIP BETWEEN FRUIT SOFTENING AND CHANGES IN PECTIN AND RELATIVE ENZYMES DURING RIPENING OF PEACHES[J].Journal of Nanjing Agricultural University,1991,14(2):33-37. |
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| Authors: | Zhou Peigen Luo Zuyou Qi Xiaoyu and Wu Bangliang |
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| Abstract: | Pectinesterase (EC 3.1.1.11) and polygalacturonase (EC 3.2.1.15) activity, water-soluble pectin, total pectin and fruit firmness were determined during tree ripening of peaches. The decrease in fruit firmness was accompanied by development of polygalacturonase activity and increase in water-soluble pectin, but the content of total pectin remained relatively unchanged. The pectinesterase activity was relatively constant at the early stage, but increased slightly at the later stage of ripening. The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity. |
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| Keywords: | peach softening pectin pectinesterase polygalacturonase |
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