采后浸钙对空心李果实相关酶活性影响.docVIP

采后浸钙对空心李果实相关酶活性影响 　　摘要 以湖北省建始县地方品种空心李果实为试验材料，用清水和0.5%、2.0%的CaCl2浸果5 min，研究浸钙对空心李果实软化相关酶活性的影响。在空心李35 d的贮藏过程中，各处理果实中PPO活性均在贮藏前期出现一个高峰；PG活性也为单峰曲线，但峰值在中期；Cx活性也呈现波动变化趋势。除了2.0% CaCl2处理的CX活性在第7天和第28天显著或极显著低于清水处理外，其他各指标各处理间在各测定点均未出现显著性差异。在贮藏前后，果实中各测定指标的总体变化不大。这说明在35 d的贮藏期，低温是影响空心李果实生理变化的主要因素，而浸钙处理只是辅助因素。 　　关键词 空心李；浸钙；多酚氧化酶；多聚半乳糖醛酸酶；纤维素酶 　　中图分类号 S662.3 文献标识码 A 文章编号 1007-5739（2015）19-0311-02 　　Abstract To study the effects of calcium dipping fruits on the enzyme activities related to fruit softening，the experiment with water and 0.5%， 2.0% CaCl2 dipping fruits for 5 min was conducted with Hubei Jianshi County local plum varieties of Kong Xinli fruits as the experimental material. In the storage process of 35 d，among water and the calcium treatments，the polyphenoloxidase（PPO）activities had a peak in the early stage of storage，the polygalacturonase（PG）activities showed a curve with one peak in the middle stage，the cellulase（Cx）activities also presented fluctuation trend. Except that the CX activity by the 2.0% CaCl2 dipping was significantly or extremely significantly lower than one by water dipping at 7 d and 28 d，other indexes among every treatment（including water treatment）didn′t show significantly differences in all the test points. The value of every index in the fruits showed little change before and after storage. This indicated that the temperature was the main factor to affect the physiological changes of the fruits and calcium dipping was only a supplementary factor in the storage period of 35 d. 　　Key words Kong Xinli；CaCl2 dipping；polyphenol oxidase；polysaccharide；cellulase 　　李子多数品种采收期集中在夏季高温季节，常温下极易软化腐烂，研究李子的贮藏生理及贮藏技术具有重要的意义。因此，冷藏是李果实贮藏的常用方法。近年来的研究表明钙处理能延缓果实成熟衰老[1-2]。不过钙处理的作用因浓度、施用时期、树种品种而异[3]。在果实后熟过程中，一系列水解酶（如果胶酶、纤维素酶等）和氧化酶的活性会增加，从而使果肉组织软化，果肉褐变，这会极大地影响果实的贮藏寿命和货架寿命[4-5]。空心李为湖北省西南山区的地方李子品种，果实扁圆形，果皮绿黄色，平均果重40 g左右；果肉黄色，细嫩，脆，纤维少，水分较多，味甜少酸，品质优良。本文探讨了采后浸钙处理在低温冷藏过程中对空心李果实中多酚氧化酶（PPO）、多聚半乳糖醛酸酶（PG）和纤维素酶（CX）活性的影响，为空心李果实的贮藏提供一些理论依据[6]。 　　1 材料与方法 　　1.1 试验材料 　　试验选用湖北省建