| 李低温酶促褐变机理的研究 |
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| 引用本文： | 史辉,龙超安.李低温酶促褐变机理的研究[J].北方园艺,2010(19). |
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| 作者姓名： | 史辉 龙超安 |
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| 作者单位： | 宁德师范学院生物系;华中农业大学园艺林学学院; |
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| 基金项目： | 宁德师范学院校级科研资助项目 |
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| 摘 要： | 以美国紫李为试材,测定了经间歇升温和热处理后果实的褐变度、抗氧化酶活性、抗氧化剂含量、膜质过氧化水平、总酚和可滴定酸含量的变化规律。结果表明:热处理和间歇升温延缓了李果褐变的发生,维持体内高水平的抗氧化活性和总酚以及可滴定酸含量,抑制多酚氧化酶(PPO)、过氧化物酶(POD)的活性和膜质过氧化产物—丙二醛(MDA)含量的积累。同时发现,对照果实POD活性与总酚含量和褐变度密切相关(r=-0.9157和0.9782)。说明对照果实在冷藏过程中由于内源清除活性氧能力的减弱,使膜质过氧化作用加剧,从而造成细胞膜系统结构和功能的改变,细胞中区域化分布被打破,酚类底物与POD、PPO接触,最终导致果实组织褐变。
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| 关 键 词： | 李 褐变 抗氧化酶 抗氧化剂 膜质过氧化 |
Study on the Enzymatic Browning Mechanism of Plum During Low Temperature Storage |
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| SHI Hui,LONG Chao-an.Study on the Enzymatic Browning Mechanism of Plum During Low Temperature Storage[J].Northern Horticulture,2010(19). |
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| Authors: | SHI Hui LONG Chao-an |
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| Institution: | SHI Hui1,LONG Chao-an2(1.Department of Biology,Ningde Normal College,Ningde,Fujian 352100,2.College of Horticulture and Forestry,Huazhong Agricultural University,Wuhan,Hubei 430070) |
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| Abstract: | Plum(cv.Purple)fruits were treated with hot air and intermittent warming after harvest.Brown degree,antioxidative enzyme activities,antioxidant content,membrane peroxidation level,total phenols and titratable acid contents of the fruits were investigated.The results showed that the treatments of hot air and intermittent warming distinctly postponed the symptom of flesh browning.Both treatments maintained endogenetic high level antioxidant activities and the contents of total phenols and titratable acid.The ... |
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| Keywords: | plum browning antioxidative enzyme antioxidant membrane peroxidation |
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