【摘要】 研究了板栗种子发育过程中褐变的影响因素。结果表明:随着板栗种子的不断发育,板栗种子的褐变也随之上升,过氧化物酶(POD)、多酚氧化酶(PPO)对板栗种子褐变起催化作用,且与褐变呈显著相关。说明板栗种子主要是发生酶促褐变,且POD起主要作用。同时显示,板栗种子的发芽率、活力指数与褐变度、POD呈极显著正相关。更多还原

【Abstract】 In the paper the effective factors ofbrowningduringthe development ofchestnut seed were mainlystudied. The results indicated thatbrowning increased, with the development of chestnut seed.POD and PPO were main enzymes that catalyzed browning, and presented distinctivecorrelation with browning. So it was enzymatic browning in chestnut seeds, furthermore POD acted the primary role. The germination rate andvigour indexshowed distinctlypositive correlation with brown intensityand POD.更多还原