温度对黄皮果实PAL、POD和PPO活性的影响

Effects of Different Storage Temperatures on PAL,POD and PPO Activity of Wampee Fruit

为探明贮藏过程中温度对黄皮果实采后保鲜的效果,研究了2～4℃、6～8℃和10～12℃等不同贮藏温度对黄皮果实几种酶活性的影响。结果表明,贮藏温度在2～12℃时,贮藏温度越低,保鲜效果越好,适宜的贮藏温度为2～4℃。2～4℃贮藏的黄皮果实苯丙氨酸解氨酶(PAL)活性高于6～8℃和10～12℃贮藏的果实,而过氧化物酶(POD)和多酚化物酶(PPO)活性低于6～8℃和10～12℃贮藏的果实。2～4℃贮藏能增强黄皮果实的防伤害能力,明显抑制黄皮的酶促反应,有利于贮藏期限的延长。

Effect of different storage temperatures on related enzyme activity of wampee fruit was studied in order to explore the preservation conditions at 2 ～ 4℃, 6～8℃ and 10～12℃. The results showed that within 2～12℃ the lower temperature gave a better preservation. The best storage temperature was 2～4℃. Phenylalanine ammonia lyase （PAL） activity of wampee fruit stored at 2～4℃ was higher than those stored at 6～8℃ and 10～12℃, while peroxidase （POD） activity and polyphenol oxidase （PPO） activity were lower. Therefore, it implied that wampee fruit stored at 2～4℃ enhanced the induced disease resistance of the fruits and the storage limit of the fruits was prolonged effectively.