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。
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 atmo- spheric temperature storage of tomatoes ability of PE,PPO, CAT, POD all under normal atmospheric tem- perature; ability of PE change is same as green tomatoes hardness change.
关键词
贮温
番茄
酶活性
temperature
Tomato
the viability of enzyme
