龙眼细胞壁代谢相关酶与果皮褐变的研究

【作者】 吴振先； 刘熙东； 韩冬梅； 陈维信； 苏美霞；

【机构】 广东省果蔬保鲜重点实验室华南农业大学园艺学院； 广东省农科院果树研究所；

【摘要】 龙眼采后果皮迅速变褐及“木屑化”是影响其贮藏寿命的主要因素之一。本文研究了广东主要栽培龙眼品种“石硖”和“储良”在3～4℃贮藏过程中,果皮细胞壁代谢相关酶活性的变化,结果表明,储良龙眼果皮比石硖衰老的更快、更严重。储良果皮中果胶甲酯酶 (PME)活性比石硖高,出现上升的时间早,此外储良果皮中多聚半乳糖醛酸酶(PG)、木聚糖酶(Xyl)、β-半乳糖苷酶(β-Gal)活性也高于石硖,外切半乳糖醛酸酶(exo-PG)活性开始上升的时间也比石硖果皮早。这些细胞壁代谢酶活性的变化可能是导致龙眼果皮衰老和“木屑化”的重要原因。更多还原

【Abstract】 The longan pericarp’s quickly browning and its frangibility are the main factors to influence longan fruit’s preservability. Based on the materials of cv. "Shixia" and "Chul-iang" of longan, the author studied the characteristic of related metabolism enzyme in cell wall during stored under 3-4℃ and pericarp browning of longan pericarp. The results are as follows: "Chuliang" longan pericarp is senesce more severe than "Shixia" cultivar, the PME activity in "Chuliang" cultivar of longan pericarp is higher than "Shixia" cultivar, and so are the activity of PG, Xyl, β - Gal and the exo-PG. These enzymes may be some important factors that cause the pericarp senescence of longan after fruit harvest.更多还原