摘要
以布鲁诺美味猕猴桃果实为材料,研究冷藏和货架期间脂氧合酶(LOX)活性和乙烯合成的变化及其相互关系。结果显示,果实冷藏期间的LOX活性被显著抑制,自由基生成减少,ACC积累延缓,ACC氧化酶活性降低,乙烯释放量很低,果实维持较高的硬度;当冷藏果实转入20℃货架期,上述效应迅速被逆转,表现为LOX活性增加,ACC含量上升,乙烯合成增加,果实进入后熟软化。货架期间果实的后熟软化进程随着冷藏时间的延长而加快。
Kiwifruit Bruno (Actinidia deliciosa) was used to investigate lipoxygenase (LOX) activity, ethylene biosynthesis and their relationship during cold storage at 0℃ and on shelf at 20℃ after cold storage. Cold storage of fruit at 0C markedly inhibited LOX activity, reduced the rate of free radical production, lowered ACC content, suppressed ACC oxidase activity and kept a low level of ethylene production, resulting in maintaining higher fruit firmness. LOX activity rapidly increased, ACC accumulated and ethylene climacteric appeared in fruit on shelf at 20℃ after cold storage. The longer the fruit stored at 0℃, the quicker the fruit softened at 20℃ after cold storage.
出处
《中国农业科学》
CAS
CSCD
北大核心
2003年第10期1196-1201,共6页
Scientia Agricultura Sinica
基金
国家自然科学基金(30170660)
浙江省自然科学基金(ZD0004)
