摘要
对发育3、6、9、12和15d的黄瓜果实的芳香物质及芳香物质形成前体和主要酶类进行了测定,并且对各时期果实的含糖量、果皮硬度两个因素进行了分析。结果表明:发育6d的果实含糖量和脂肪酸氢过氧化物裂解酶(HPL)活性达到高峰;发育12d时,反,顺-2,6-壬二烯醛和反-2-壬烯醛含量同时达到最高值。果实硬度和脂氧合酶(LOX)活力随着发育天数的增加而增加,而脂肪酸前体亚麻酸含量则随着果实发育逐渐降低。
Some aromatic compounds, their precursor and two relative enzymes were investigated on cucumber fruits developed 3 days,6 days,9 days,12 days,15 days; sugar contents and periearp firmness were also measured. The results showed that sugar contents and lipoxygease reached the highest level in fruits developed 6 days, while trans - 2 - nonenal and trans -2 - , eis -6 -nonadienal amount reached peak level in fruits developed 12 days. The paricarp firmness and activities of L0X increased with the fruit development, while one fatty acid precursor, linolenic content decreased.
出处
《中国蔬菜》
北大核心
2006年第3期9-12,共4页
China Vegetables
关键词
黄瓜
发育
品质
芳香物质
Cucumber, Development, Quality, Aromatic compounds
