摘要
研究中华猕猴桃两个品种果实成熟过程中，果胶酶 PE、 PG的变化发现：在果实成熟软化过程中， PE、 PG活性越高、协同作用越强，果实软化越快， PG活性在果实软化中的作用更大 .
The change of pectic enzyme（ pectinesterase PE and polygalacturonase PG） during fruit ripening of Actinide chinesis planch cv ( Jiang xi 79－ 1and Xi xia 79－ 1) was studied.The results showed that the higher the activity and the stronger the cooperation of PE and PG， the faster the softening of the fruit;the effect of PG was stronger during the fruit softening .
出处
《淄博学院学报（自然科学与工程版）》
2001年第1期87-89,共3页
Journal of Zibo University(Natural Sciences and Engineering)
