| 贮温对番茄PE、PPO、CAT、POD活性的影响 |
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| 引用本文： | 张辉,滕康宁.贮温对番茄PE、PPO、CAT、POD活性的影响[J].农业科技通讯,2007(12):73-75. |
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| 作者姓名： | 张辉 滕康宁 |
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| 作者单位： | 新疆农业大学食品科学学院,乌鲁木齐,830052 |
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| 摘 要： | 本研究旨在通过研究常温与低温贮藏分别对番茄组织内果胶酶(PE)、多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)活性的影响,为番茄贮藏运输及加工提供理论基础。通过研究得出,PE、PPO、POD、CAT在常温与低温贮藏条件下,随着番茄的成熟与衰老其活性都是前期过程中有升高阶段,而到了后期又呈现下降趋势;低温贮藏的番茄,PE、PPO、CAT、POD活性均低于常温贮藏的番茄;PE活性的变化与绿熟番茄果实硬度的变化基本一致。
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| 关 键 词： | 贮温 番茄 酶活性 |
Effect of Storage Temperatures on PPO,PE,CAT,POD of Tomato Fruit |
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| Authors: | Zhang Hui Teng Kang-ning |
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| Abstract: | This research aims at passing the tomato preserves much phenol oxidase while organizing in the course on the ability of PE,PPO,CAT,POD,is it oxidize hydrogen enzyme research that activation changes to pass,to offer the change law of the enzyme activation.Through work out,many phenol oxidase,ability of PE,PPO,CAT,POD,is it oxidize hydrogen enzyme preserve the course to pass,it is previous course that have stage of rising all,reach course to the downward trend appears later stage.Low atmospheric temperature storage of tomatoes ability of PE,PPO,CAT,POD all under normal atmospheric temperature;ability of PE change is same as green tomatoes hardness change. |
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| Keywords: | temperature Tomato the viability of enzyme |
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