【摘要】 以“淮枝”的材料，着重研究分析了荔枝（ＬｉｔｃｈｉｃｈｉｎｅｎｓｉｓＳｏｎｎ．）贮藏过程中果皮多酚氧化酶及过氧化物酶的活性及其同工酶谱的变化，结果发现，荔枝果皮多酚氧化酶（ＰＰＯ）和过氧化物酶（ＰＯＤ）均具有游离态和结合态两种形式，它们在果皮褐变过程中活性的变化规律有所差别，随着果皮的褐变，ＰＰＯ和ＰＯＤ均有新的同工酶带出现，新酶带与酶活性的变化和果皮褐变程度有关．更多还原

【Abstract】 s With litchi( Litchi chinensis Sonn. cv. Huaizhi) as material, changes of polyphenol oxidase and peroxidase activities and their isozymes and the relation of these to the litchi pericarp browning during storage were studied. The results indicated that, the polyphenol oxidase and peroxidase in litchi pericarp had two forms, free form and bound form. Their activities all changed during cold storage, and some new isozymes bands of polyphenol oxidase and peroxidase appeared along with litchi pericarp browning. There is some relation between these two enzymes and the litchi pericarp browning.更多还原