梅果采后软化与乙烯释放及抗氧化酶活性的变化.pdfVIP

南京农业大学学报 　2003 , 26 (4) : 124～126 　 Journal of N anjin g A gricultural U niversity 梅果采后软化与乙烯释放及抗氧化酶活性的变化 1 2 陆胜民 , 席　芳 ( 1 浙江万里学院生物技术研究所 , 浙江 宁波 315100 ; 2 浙江大学食品与营养系 , 浙江 杭州 310029) 摘要 : 研究了青梅果实采后果肉硬度、乙烯释放量及抗氧化酶活性变化。结果显示 , 果肉硬度 3 d 后急剧下降 , 5～7 d 下降最快 , 而乙烯释放量 5 d 后则迅速上升 , 于第 9 天达到高峰 , 果实硬度下降与乙烯释放上升呈显著负相关 ( r = - 0782 3) 。SOD 和 POD 活性于采后 3 d 开始迅速升高 , 第 5 天同时达到峰值。CA T 活性一直下降 , 第 5 天后检测不出。 MDA 含量呈峰型变化。 关键词 : 梅果 ; 软化 ; 乙烯释放; 抗氧化酶 中图分类号: S6684 　　　文献标识码 : A 　　　文章编号 : 1000 2030 (2003) 04 0124 03 Changes in flesh firmness and in ethylene evolution and antioxidase activities of green mume fruit ( Prunus m ume Siebet Zucc) in postharvest 1 2 L U Shengmin , XI Yufang ( 1Biotechnology Institute , Zhejian g Wanli College , Ningbo 315100 , China ; 2 Food and Nutrition Department , Zhejian g Univ , Hangzhou 310029 , China) Abstract : Changes in flesh firmness , ethylene evolution and antioxidase activities of postharvest green mume fruit were studied. The results showed that the flesh firmness decreased dramaticly three days after harvest and the lowest period was the fifth to sev enth day of storage. The content of ethylene evolution increased quickly from the fifth day and peaked at the ninth day of storage. There was a significant negative relation between changes in flesh firmness and ethylene evolution with a coefficient of - 0782 3. Activities of SOD and POD began to increase rapidly after three days of storage and both reached the top value at the fifth day of stor