采后两种不同果肉类型油桃软化相关酶活性的变化

Changes in Softening-related Enzymes in Melting- and Nonmelting-flesh Nectarines after Harvest

摘要:

以软质油桃“秦光”和非软质油桃“阿姆肯”为材料,研究了果实软化过程中果实硬度和果实软化相关酶活性变化。在果实硬度迅速下降期淀粉酶和蔗糖酶活性较高,以后酶活性下降。纤维素酶和多聚半乳糖醛酸酶在果实软化前期活性很低,只有在果实呼吸跃变期这两种酶活性才明显升高。果胶甲酯酶活性极低而且变化不大。“秦光”油桃的这几种酶酶活性比“阿姆肯”高,因而果实软件较快。

Abstract:

Two cultivars of nectarine, nonmelting-flesh 'Arm King' and melting-flesh 'Qinguang1, were used to investigate the enzyme activities in relation to fruit softening after harvest. Invertase and amylase activities were high during the rapid loss stage of fruit firmness, then decreased gradually during further softening. However, cellulase and polygalacturonase showed low activities, but increased significantly at climacteric stage. The activity of pectin methylesterase was low and showed little change. The activity of pectin methylesterase was low and showed little change.Activities of all these enzymes were higher in‘Oinguang’than in ‘Arm King’.