常温贮藏猕猴桃果实的生理变化

Study on Physiological Changes of Kiwifruit under Normal Temperature

通过对采后常温贮藏的“秦美”和“H ayw ard”猕猴桃果实硬度、可溶性固形物、呼吸强度、乙烯释放量、多聚半乳糖醛酸酶(PG酶)、纤维素酶、果胶甲酯酶(PE酶)等项目的测定,研究了猕猴桃果实常温贮藏下的生理变化。结果表明:采后常温下贮藏猕猴桃硬度下降,有呼吸高峰出现,多聚半乳糖醛酸酶(PG酶)和纤维素酶的活性逐渐上升,到达一定时间后又下降,果胶甲酯酶(PE酶)活性呈下降趋势。

According to a physiological and biochemical analysis of firmness, soluble contents,respiratory rate, ethylene releasing velocity, PG activity, cellulose enzyme activity and PE activity on“Qinmei” Kiwifruit and “Hayward” Kiwifruit stored under the normal temperature post-harvest.Results indicated that the respiration peak was existed, the hardness was descended, PG； activity and cellulose enzyme activity were increased while post harvest, but they all were descended after some time. PE activity was descended while post-harvest.