摘要
长把梨在采后贮藏过程中,果肉多聚半乳糖醛酸酶活性迅速提高,同时果肉硬度明显下降,果胶甲酯酶活性变化与硬度的关系不明显。多聚半乳糖醛酸酶活性与呼吸强度和内源乙烯的变化趋势较为一致,而果胶甲酯酶活性在整个贮藏期中由高到低变化较为平缓。果心组织比果肉组织具有更高的多聚半乳糖醛酸酶活性和较高的果胶甲酯酶活性。该两种酶、尤其是多聚半乳糖醛酸酶影响了果实质地及组织的稳固结构。
In storage, the polygalacturonase (PG) activity increased in the flesh of Long-stalk pear fruit with the firmness decreasing remarkably. The pectin esterase (PE) activity was not obviously associated with the firmness. The activity of PG changed in a certain degree with fluctuation respiration and endogenous ethylene level. PE activity varied slowly from the high to the low level during the whole period of storage. PG and PE activities in the flesh were higher than those in the core. Those two enzymes, especially the PG, had effects on the stability of fruit structure.
出处
《山东农业大学学报（自然科学版）》
CSCD
1992年第1期67-70,共4页
Journal of Shandong Agricultural University：Natural Science Edition
关键词
长把梨
果胶甲酯酶
贮藏
梨
Pyrus bretscheideri(var. Long-stalk pear)
respiration
endogenous ethylene
pectin esterase
polygalacturonase
