黄金梨CA贮藏中果心褐变与相关理化因子的关系
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摘要
文章研究了不同气体成分对黄金梨果心褐变指数的影响,分析了果心酚类物质、丙二醛(MDA)含量以及多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)活性与果心褐变的关系。结果表明,MDA含量、PPO活性与果心褐变指数呈正相关性,CAT活性与果心褐变指数呈负相关性。较高CO_2和O_2条件促进了果心酚类物质、MDA含量以及PPO活性升高和POD、CAT活性下降,果心褐变发生较早、程度较重。本试验在较低CO_2(1%)和O_2(5%)条件下可使黄金梨贮藏180d以上。
The paper explored the gas impact browning of core of Whangkeumbae,analyzed the relationships of phenols of core,content of malondialdehyde(MDA),as well as polyphenol oxidase(PPO)and peroxidase(POD),catalase(CAT)activity and core Browning.The results showed that it was positive correlation between browning index of core and content of MDA,PPO activity.It was negative correlation between CAT activity and browning index of core.Under the conditions of higher CO_2 and O_2,MDA content,PPO activity and POD CAT activity were increased and POD CAT activity were decreased.The Browning of the core occurred earlier.This test under a lower CO_2(1%)and O_2(5%)the conditions could make storage of Whangkeumbae during 180 d.
The paper explored the gas impact browning of core of Whangkeumbae,analyzed the relationships of phenols of core,content of malondialdehyde(MDA),as well as polyphenol oxidase(PPO)and peroxidase(POD),catalase(CAT)activity and core Browning.The results showed that it was positive correlation between browning index of core and content of MDA,PPO activity.It was negative correlation between CAT activity and browning index of core.Under the conditions of higher CO_2 and O_2,MDA content,PPO activity and POD CAT activity were increased and POD CAT activity were decreased.The Browning of the core occurred earlier.This test under a lower CO_2(1%)and O_2(5%)the conditions could make storage of Whangkeumbae during 180 d.
引文
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[5]王文辉,孙希生,王志华,等.黄金和丰水梨贮藏保鲜研究初报[J].中国果树,2003(6):12-14.
[6]王志华,丁丹丹,王文辉,等.黄金梨CA和MAP贮藏试验[J].农业机械学报,2010,41(2):117-121.
[7]Murr D P,Morris L L.Influcnce of O2and CO2on o-diphenol oxidase activity in mashrooms[J].J Amer Soc Hort.Sci,1974(99):155-158.
[8]陈昆松,于梁,周山涛.鸭梨果实气调贮藏过程CO2伤害机理初探[J].中国农业科学,1991,24(5):83-88.
[9]曹建康,姜微波.果蔬采后生理生化实验指导[M].中国轻工业出版社,2007.
[10]马岩松,车芙蓉,张平,等.南果梨多酚氧化酶最适作用酶促褐变底物的分析确定[J].食品科学,2000,21(1):11-13.
[11]程建军,王震新,于静海,等.苹果梨和鸭梨酶促褐变机理的研究[J].食品科学,2000,21(2):71-74.
[12]程建军.苹果梨中多酚氧化酶酶反应动力学和反应进程的研究[J].食品科学,2002,23(8):69-71.
[13]林河通,席玙芳,陈绍军.果实贮藏期间的酶促褐变[J].福州大学学报(增刊),2002(30):696-703.
[14]鞠志国,朱广廉.水果贮藏期间的组织褐变问题[J].植物生理学报,1988(4):46-48.
[2]Ogate k,kozukue N,Murate T.Quality changes and the mechanism of chilling injury in pepper fruits stored at low-temperature[J].Japan Soc,1968,37:249-255.
[3]Corm EE.Chemical conlugation and compartmentation:plant adaptation to toxic natural products[M].In Key TL,Kosuge T.Cellular and Molecular Biology of Plant Stress.New york:Alan R Liss,1985,351-365.
[4]董剑寒,王然,宫静静,等.不同梨果实褐变特异性分析[J].中国农学通报,2007,23(4):285-288.
[5]王文辉,孙希生,王志华,等.黄金和丰水梨贮藏保鲜研究初报[J].中国果树,2003(6):12-14.
[6]王志华,丁丹丹,王文辉,等.黄金梨CA和MAP贮藏试验[J].农业机械学报,2010,41(2):117-121.
[7]Murr D P,Morris L L.Influcnce of O2and CO2on o-diphenol oxidase activity in mashrooms[J].J Amer Soc Hort.Sci,1974(99):155-158.
[8]陈昆松,于梁,周山涛.鸭梨果实气调贮藏过程CO2伤害机理初探[J].中国农业科学,1991,24(5):83-88.
[9]曹建康,姜微波.果蔬采后生理生化实验指导[M].中国轻工业出版社,2007.
[10]马岩松,车芙蓉,张平,等.南果梨多酚氧化酶最适作用酶促褐变底物的分析确定[J].食品科学,2000,21(1):11-13.
[11]程建军,王震新,于静海,等.苹果梨和鸭梨酶促褐变机理的研究[J].食品科学,2000,21(2):71-74.
[12]程建军.苹果梨中多酚氧化酶酶反应动力学和反应进程的研究[J].食品科学,2002,23(8):69-71.
[13]林河通,席玙芳,陈绍军.果实贮藏期间的酶促褐变[J].福州大学学报(增刊),2002(30):696-703.
[14]鞠志国,朱广廉.水果贮藏期间的组织褐变问题[J].植物生理学报,1988(4):46-48.