| 桃果实成熟期的软化机理探讨 |
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| 引用本文： | 陈安均,蒲彪,罗云波,刘远鹏. 桃果实成熟期的软化机理探讨[J]. 四川农业大学学报, 2003, 21(2): 113-115 |
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| 作者姓名： | 陈安均 蒲彪 罗云波 刘远鹏 |
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| 作者单位： | 1. 四川农业大学,信息与工程技术学院,四川,雅安,625014
2. 中国农业大学,食品学院,北京,100094 |
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| 基金项目： | 四川省教育厅青年科学基金资助项目。 |
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| 摘 要： | 研究了在自然成熟和催熟条件下,大久保桃果实硬度与乙烯、脂肪氧合酶、多聚半乳糖醛酸酶及相关代谢的研究。结果表明桃果实软化是一个受多因素调节的生理过程,脂肪氧合酶可能与果实前期软化有关,酯肪氧合酶、乙烯、多聚半乳糖醛酸酶都参与了果实后期的软化过程。
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| 关 键 词： | 桃 大久保桃 果实 软化 |
| 文章编号： | 1000-2650(2003)02-0113-03 |
| 修稿时间： | 2003-02-24 |
The Study on Mechanism of Softening During Peach Ripening |
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| Abstract: | The relationships between the peach fruit firmness and ethylene, Lox, PG and related metabolism were studied during natural and accelerating ripening. The results show that peach fruit softening is a physiology process regulated by many factors. It is possible that Lox is related to the early softening, process and Lox, ethylene and PG are all involved in the late softening process. |
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| Keywords: | peach amygdalus persica (prunus persica) fruit softening |
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