龙眼采后贮藏过程中多胺含量的变化

以福眼龙眼为试材，研究了果实中多胺类型，以及随贮期延长，果皮和果肉中腐胺、亚精胺和精胺3种多胺的变化情况。研究结果表明：室温贮藏下，果皮的3种多胺含量均不断下降，而果肉中只有腐胺含量下降，精胺和亚精胺含量变化不明显；低温贮藏下，果皮的内源多胺在采后前期迅速下降，接着保持在较稳定水平，而果肉中只有腐胺含量跟果皮的变化趋势一致，精胺和亚精胺含量变化不明显；且果肉中的多胺含量明显高于果皮。

Changes of Polyamine Level in Postharvest Longan (Dimocarpus longan Lour.cv.Fuyan) fruits

Changes in level of the main polyamines in the longan(Dimocarpus longan Lour.cv.Fuyan) were studied. The results show that there are three polyamines including Spd, Spm and Put in longan. Under room temperature, with delay of storing time, the contents of polyamines (put, Spd, Spm) in peel trended to decrease consistently, but in flesh, only the contents of Put decreased continuously, variation on the contents of Spd and Spm was not apparent;Under low temperature, with delay of storing time, the contents of polyamines sharply decreased at the beginning of postharvest, then maintained at steadier level, but in flesh, only variation on the contents of Put was consistent with that in peel, variation on the contents of Spd and Spm was not apparent; in the process of storing after harvest, range of endogenous polyamines in peel varied larger than that in flesh, and earlier than senescence and rotting in flesh.