富士苹果果肉褐变对保护酶活性和膜质过氧化的影响

Influence of Fuji Flesh Browning on Activity of Protective Enzymes and Superoxidation of Cell Membrane

以0℃冷藏为对照,采用0℃、CO2>40mL/L和0℃、CO2<40mL/L贮藏条件处理富士苹果,并对贮藏中果肉褐变指数、相关酶活性、膜质过氧化水平进行测定。结果表明:CO2>40mL/L贮藏条件导致果肉褐变,在150d的贮藏过程中,褐变果实果肉中的超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)活性均呈下降趋势,丙二醛(MDA)水平则显著升高。

Fuji apples were treated with 0℃?CO_2>40 mL/L and 0℃?CO_2<40 mL/L with 0℃storage as matching test. Browning index ,activities of SOD, POD and CAT , MDA level of the flesh tissue were investigated.The results showed that CO_2>40 mL/L induced flesh browning,activities of SOD,POD , CAT were decreased notably and MDA level increased sharply in the browning fruits during storage.