| 梅果采后软化与乙烯释放及抗氧化酶活性的变化 |
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| 引用本文： | 陆胜民,席玙芳. 梅果采后软化与乙烯释放及抗氧化酶活性的变化[J]. 南京农业大学学报, 2003, 26(4): 124-126 |
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| 作者姓名： | 陆胜民 席玙芳 |
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| 作者单位： | 1. 浙江万里学院生物技术研究所,浙江,宁波,315100
2. 浙江大学食品与营养系,浙江,杭州,310029 |
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| 基金项目： | 浙江省自然科学基金项目 (3 99490 )，浙江省宁波市博士基金项目 (0 0 110 17) |
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| 摘 要： | 研究了青梅果实采后果肉硬度、乙烯释放量及抗氧化酶活性变化。结果显示，果肉硬度3d后急剧下降，5～7d下降最快，而乙烯释放量5d后则迅速上升，于第9天达到高峰，果实硬度下降与乙烯释放上升呈显负相关(r=-0．7823)。SOD和POD活性于采后3d开始迅速升高，第5天同时达到峰值。CAT活性一直下降，第5天后检测不出。MDA含量呈峰型变化。
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| 关 键 词： | 梅果 采后生理 软化 乙烯释放 抗氧化酶 酶活性 丙二醛 |
| 文章编号： | 1000-2030(2003)04-0124-03 |
| 修稿时间： | 2002-11-08 |
Changes in flesh firmness and in ethylene evolution and anti-oxidase activities of green mume fruit (Prunus mume Sieb. et Zucc.) in postharvest |
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| LU Sheng-min,XI Yu-fang. Changes in flesh firmness and in ethylene evolution and anti-oxidase activities of green mume fruit (Prunus mume Sieb. et Zucc.) in postharvest[J]. Journal of Nanjing Agricultural University, 2003, 26(4): 124-126 |
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| Authors: | LU Sheng-min XI Yu-fang |
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| Affiliation: | LU Sheng-min1,XI Yu-fang2 |
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| Abstract: | Changes in flesh firmness,ethylene evolution and anti-oxidase activities of postharvest green mume fruit were studied.The results showed that the flesh firmness decreased dramaticly three days after harvest and the lowest period was the fifth to seventh day of storage.The content of ethylene evolution increased quickly from the fifth day and peaked at the ninth day of storage.There was a significant negative relation between changes in flesh firmness and ethylene evolution with a coefficient of -0.782 3.Activities of SOD and POD began to increase rapidly after three days of storage and both reached the top value at the fifth day of storage.Activity of CAT decreased continuously after harvest and could not be detected from the fifth day of storage.Change of MDA exhibited a climateric one. |
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| Keywords: | green mume fruit softening ethylene evolution anti-oxidase |
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