摘要
研究6种果袋对清见橘橙果实可溶性糖含量及蔗糖代谢关键酶活性的影响。结果表明:不同果袋对清见橘橙果实可溶性糖含量的影响不同,单层果袋显著提高了果实的可溶性糖含量。果实成熟时,套白色单层无纺布袋的果实蔗糖含量最高,套黄色单层袋和白色单层袋的果实果糖含量均最高,套白色单层袋的果实葡萄糖含量最高。单层果袋提高了果实中性转化酶(NI)、蔗糖合酶(SS)和蔗糖磷酸合酶(SPS)的活性,以无纺布袋最为明显,而双层果袋对NI、SS、SPS活性的影响在多数测定点差异不显著。酸性转化酶(AI)活性随着果实的成熟而降低,套袋对AI活性的影响不显著。综上可知,单层果袋通过提高NI、SS、SPS的活性来提高糖含量,因此清见橘橙宜选择具有一定透光率且色泽浅的单层果袋。
This study examined the effects of different bagging treatments on the soluble sugar contents and sucrose metabolism of Kiyomi tangor fruits. The results showed that different fruit bagging treatments had different influences on the contents of soluble sugars. Compared with non-bagged fruits, soluble sugar contents in single bagged fruits were increased significantly. Non-woven fabric bagged fruits had the highest contents of sucrose, the highest content of fructose was contained in both fruits wrapped in single yellow bags and those in single white bags, and the content of glucose in single white bags was highest when the fruits matured. The activities of neutral invertase（NI）, sucrose synthase（SS） and sucrose phosphate synthase（SPS） in single bagged fruits were all increased to some extent, particularly in non-woven fabric bags, and no significant difference in the effect of double bagging treatment on the activities of NI, SS and SPS was observed at most of the tested sites. Acid invertase（AI） activity decreased with fruit maturation but was not significantly influenced by bagging treatments. The above results indicated that single bagging treatment increased the sugar contents by up-regulating the activities of NI, SS and SPS and that the one-layer bag with a certain light transmittance and light color was suitable for bagging of Kiyomi tangor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第14期276-279,共4页
Food Science
基金
四川省科技厅基金项目(10ZC1454)
四川农业大学研究生社会实践与科技服务团项目(ACT201304)
关键词
套袋
清见橘橙
糖含量
转化酶
蔗糖合酶
蔗糖磷酸合酶
bagging
Kiyomi tangor
sugar content
invertase
sucrose synthase
sucrose phosphate synthase
