南果梨果实后熟过程生理生化变化的研究

Studies on the Physiological and Biochemical Changes after pear CV Nangou′s Maturity

本文研究了南果梨后熟过程中某些生理生化的变化。结果表明，南果梨为呼吸跃变型果实，采后在２０℃时经７ｄ出现呼吸高峰。后熟过程中总蛋白含量升高，淀粉酶活性增强，淀粉迅速水解，出现短暂蔗糖积累，还原糖和总可溶性糖持续升高。呼吸高峰过后，果实硬度迅速下降，可溶性固形物明显升高，果实褪绿转黄，淀粉染色消失。上述变化发生的速度以２０℃＞１０℃＞０℃为顺序。南果梨在２０℃时经１２ｄ达完熟。

The physiological and biochemical changes were studied during the pear CV.Nangou′s ripening.The results showed that the fruits of the pear CV.Nanguo were of respiratory chimacteric,and the dimateric peak appeared 7 days after harvesting with the condition of 20℃。During the ripening the total protein content and anylase activity increased,the starch hydrolysed so rapidly that sucrose accumulated temperarily.The content of the total reducing sugars and the total soluble sugars increased gradually.After thedimacteric peak the fruit hardness lowered rapidly,and the soluble solids increased obviously.The green skin was changed into yellow.The speed of these above changes varied with different temperetures,20℃>10℃>0℃.That the fruits riped took 12 days in 20℃ and more than 12℃ in 10℃.