| 库尔勒香梨采后果实褐变与多酚氧化酶、酚类物质及细胞膜结构的关系 |
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| 作者姓名： | 陈国刚 王祯丽 童军茂 |
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| 作者单位： | 新疆石河子大学食品工程学院 石河子832003
(陈国刚)，新疆兵团科技局 乌鲁木齐830000
(王祯丽)，新疆石河子大学食品工程学院 石河子832003(童军茂) |
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| 基金项目： | 新疆兵团工业项目“气体成分对香梨采后生理及贮藏效果的研究”的一部分（GKB03SDXGJ14SY）. |
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| 摘 要： | 库尔勒香梨果实褐变是贮藏中经常发生的一种生理病害,与酚类底物和多酚氧化酶(PPO)含量、分布有关,还与细胞膜结构变化密切相关。对库尔勒香梨果实褐变机理及防止措施进行了较深的研究,结果表明:在气调贮藏中,库尔勒香梨果实褐变指数与多酚氧化酶(PPO)含量成正相关,与酚类底物含量成负相关,与细胞膜相对电导率成正相关。
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| 关 键 词： | 库尔勒香梨 酶促褐变 多酚氧化酶(PPO) 酚类物质 |
Relationship Among Postharvest Browning of Pyrus bretschneideri Rehd,Polyhenol Oxidase,Phenolics Compound,Cell Membrane Structure |
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| Authors: | Chen Guogang Wang Zhenli Tong Junmao |
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| Institution: | (College of Food Scinece and Engineering, Shi He Zi University, Shihezi, Xinjiang 832003; Bureau of Scienc and technology, Corps Xinjiang, Wulumuqi 830000) |
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| Abstract: | The postharvest fruit browning of Pyrus bretschneideri Rehd was a Physiological disease in storage. It concerned not only the content and compartmentation of phenolics compounds and polyphenol oxidase but also the change of cell membrane structure. The browing mechanism and controlling methods of Pyrus bretschneideri Rehd were also researched in this discussion. The result indicated that the browning index of Pyrus bretschneideri Rehd was positively related to Polyphenol oxidase, negatively related to Phenolics compounds, positively related to the relative conductance rate in CA storage. |
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| Keywords: | Pyrus bretschneideri Rehd Enzyme browning Polyphenol oxidase Phenolics compounds |
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