猕猴桃果实淀粉含量和淀粉酶活性变化与耐贮性的关系

The Relationship Between Starch Content,Changes of Amylase Activity and Fruit Storability on Kiwifruit

以果汁可溶性固形物6.0%～6.5%作采收熟度指标采收的不同猕猴桃品种的果实,其淀粉含量的多少与果实耐贮性有关。采收后的果实在室温下或在低温下淀粉含量随时间的延续而下降。耐贮性强的果实淀粉含量下降比不耐贮品种慢得多;耐贮品种果实在低温下的淀粉水解酶活性在贮藏初期几无变化,贮藏15d 后表现出随贮藏时间的延续而上升;在室温下,果实淀粉水解酶活性耐贮品种呈上升状态,耐贮性差的品种急剧下降。

The fruit softening speed of kiwifruit Actinidia deliciosa cv.and A.chinensis cv.is closely related to the fruit starch content after harvest when the soluble solids content of 6.0%～6.5% was reached.The starch content of the high keeping ability variety decreased slowly.The amylase activities of variety with high keep- ing ability were changed not much in the early period of storage under low temperature circumstance,but were increased after 15-day storage.The amylase activities of variety with low keeping ability fruit declined rapidly.