冷冲击处理对贮藏期间番茄多聚半乳糖醛酸酶活性的影响

INFLUENCE OF COLD SHOCK TREATMENT ON POLYGALACTURONASE ACTIVITY OF TOMATO FRUITS DURING STORAGE

本实验以绿熟期的渝抗二号番茄（ＶａｒＣｏｍｍｕｎｅｂａｉｌｅｙ）为材料，０℃的冰水混合物为冷却介质，研究了不同冷冲击处理时间（１ｈ，２ｈ，３ｈ，４ｈ）对贮藏期间多聚半乳糖醛酸酶（ＰＧ）活性的影响．结果表明：冷冲击处理能显著抑制ＰＧ活性，在本实验范围内，抑制程度随冷冲击时间的延长而增加。

The material in this experiment was mature green tomatoes(Var cammune bai-ley).The tomatoes treated with ice water(0℃)for different time(1 hour,2 hours,3 hours,4hours)and then stored at room temperature were used to study the influence of cold shocktreatment on polygalacturonaze during storage.The experiment showed that cold shock treat-ment refrained the activity of polygalacturonase,and the degree of refrainment was increasingwith the time of cold shock treatment.