柿果软化过程中α-淀粉酶活性与Cx纤维素酶活性变化研究

Research on Activities Change of α-Amylase and Cx Cellulase Activities in Softening Process of Persimmon Fruit

[目的]为了探索柿果在采后软化过程中α-淀粉酶和Cx纤维素酶活性的变化规律。[方法]以国内主栽涩柿品种"磨盘柿"为研究材料,对磨盘柿采后贮藏过程中果肉硬度与α-淀粉酶和Cx纤维素酶活性以及蛋白质含量的变化关系进行了研究。[结果]随着柿果硬度的降低,α-淀粉酶活性呈逐渐上升的趋势,Cx纤维素酶活性呈先上升、后下降的趋势,蛋白质含量呈总体上升的趋势。当柿果硬度小于2.00 kg/cm2时,α-淀粉酶活性最大[为3.214 mg/(g.min)],Cx纤维素酶活力达最小值(0.314 U/mg),蛋白质含量达最大值(为0.927μg/mg)。[结论]该研究为柿子采后的保鲜处理提供了科学依据。

[Objective] The research was to investigate the change laws of α-amylase and Cx cellulase activities in the softening process of persimmon fruit after harvesting.[Method] Taking astringent persimmon fruit variety ＂Mopan＂ mainly planted in China as research materials,the correlations between pulp hardness,the activities of α-amylase and Cx cellulase,and protein content were studied in the storage process after harvesting.[Result] As persimmon fruit hardness reduced,α-amylase activity showed a trend of gradually increasing,Cx cellulase activity showed a trend of first increasing and then decreasing and the content of proteins showed a general increasing trend.When the persimmon fruit hardness was lower than 2.00 kg/cm2,α-amylase activity was maximum [3.214 mg/（g·min）],Cx cellulase activity was minimum（0.314 U/mg） and the contents of protein was maximum（0.927 μg/mg）.[Conclusion] The research provided the scientific basis for fresh-keeping processing of persimmon after harvesting.