| 美味猕猴桃低温贮藏过程中果实总淀粉酶和多聚半乳糖醛酸酶活性的变化 |
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| 引用本文： | 陈金印,曾荣. 美味猕猴桃低温贮藏过程中果实总淀粉酶和多聚半乳糖醛酸酶活性的变化[J]. 江西农业大学学报, 2002, 24(2): 168-171 |
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| 作者姓名： | 陈金印 曾荣 |
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| 作者单位： | 江西农业大学,科研处,江西,南昌,330045 |
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| 摘 要： | 以美味猕猴桃金魁和米良 1号为试材 ,对果实采后硬度、淀粉酶和多聚半乳糖醛酸酶 (PG)活性、淀粉和果胶含量的变化进行了研究。结果表明 :冷藏条件下 (0～ 1℃ ) ,两品种果实软化过程均分为两个明显的阶段。第一阶段果实硬度快速下降 ,此阶段与淀粉酶活性上升而引起的淀粉迅速水解呈正相关 (R =0 .99) ;第二阶段果实硬度下降趋于缓慢 ,此时PG活性提高 ,导致非水溶性果胶水解为水溶性果胶 ,果实细胞结构受损而软化
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| 关 键 词： | 美味猕猴桃 淀粉酶 多聚半乳糖醛酸酶 冷藏 |
| 文章编号： | 1000-2286(2002)02-0168-04 |
| 修稿时间： | 2001-11-01 |
Changes of Amylase and PG Activities of Actinidia deliciosa Lines during Cold Storage |
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| CHEN Jin-yin,ZENG Rong. Changes of Amylase and PG Activities of Actinidia deliciosa Lines during Cold Storage[J]. Acta Agriculturae Universitis Jiangxiensis, 2002, 24(2): 168-171 |
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| Authors: | CHEN Jin-yin ZENG Rong |
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| Abstract: | The changes of fruit firmness, amylase and polygalacturonase (PG) activities, starch and pectin content of 2 kiwifruit (Actinidia deliciosa C.F. Liang et A.R. Ferguson) clones during cold storage were studied. The results showed that softening of kiwifruit was divided into two phases. The first rapid softening phase coincided with the degradation of starch (R=0.99) and the increase of amylase activity. During the second slow softening period, the rate of the loss of fruit firmness decreased. The activity of PG increased markedly and the content of water insoluble pectin reduced apparently. The structure of the cell was damaged, which was caused by the hydrolyzation of pectin substance. |
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| Keywords: | Actinidia deliciosa amylase polygalacturonase cold storage |
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