火龙果果实采后生理特性研究

为探明火龙果果实在常温贮藏过程中的生理变化,为火龙果保鲜提供理论依据。以火龙果果实为试验材料,分别测定了火龙果果实在常温贮藏过程中可溶性蛋白质、POD、CAT、PG、PE、水溶性果胶和不溶性果胶的含量。结果表明:火龙果果实在常温贮藏过程中,蛋白质含量呈下降趋势,但变化幅度不大;过氧化物酶活性前期下降,后期持续上升,总体变化呈上升趋势;过氧化氢酶活性变化呈上升趋势;水溶性果胶总体呈上升趋势,不溶性果胶呈下降趋势,且水溶性果胶与不溶性果胶的变化呈互补关系;多聚半乳糖醛酸酶和果胶甲酯酶活性总体均呈上升趋势。

Study on Physiological Characteristics of Postharvest Pitaya Fruits

In order to provide theoretical basis for the preservation of postharvest pitaya fruits,we studied the changes in the physiological characteristics（ the contents of soluble protein,water-soluble pectin and insoluble pectin,and the activities of POD, CAT,PG,PE）of pitaya fruits in the process of room-temperature storage. The results indicated that：during the room-tempera-ture storage of pitaya fruits,the protein content decreased,but the variation was small;the peroxidase activity decreased at the earli-er stage,continued to rise at the later stage,and had a rising trend in general;the catalase activity increased;the water-soluble pectin content generally revealed an upward trend;the insoluble pectin content showed a decreasing trend;the activity of both polyg-alacturonic acid enzyme and pectin methylesterase had an overall rising trend.