摘要
通过酶谱比较试验，结果表明，紫花芒果分别经热水、保鲜剂、热水加保鲜剂处理后，在储藏初期，体内过氧化物酶同工酶比对照减少。试验中发现，芒果在储藏期间，体内过氧化物酶同工酶经历复杂的“调整改组”过程。保鲜效果较好的热水加保鲜剂处理，改组后同工酶数量也较少。低温储藏可改变过氧化物酶同工酶的电泳迁移率。
The results of this investigation indicated that the levels of peroxidase isoenzymes in mango fruits pretreated with (52±1)℃ hot water, with preservative, or with (52±1)℃ hot water plus preservative, were less than that of the control in the early stage of storage at 13℃. During the storage time, the peroxidase isoenzymes in mango fruits underwent a process of readjustment and reshuffle. The electrophoretic Rf values of peroxidase isoenzymes could be changed when the fruits were stored at low temperature.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
1997年第3期81-85,共5页
Journal of South China Agricultural University
关键词
芒果
过氧化物酶
同功酶
保鲜
贮藏
mango ( Mangifera indica )
peroxidase isoenzyme
storage and preservative
