银杏种子贮藏期硬化生理研究

PHYSIOLOGICAL STUDY ON GINKGOFRUIT HARDENING DURING ITS STORING

以南雄银杏（ＧｉｎｋｇｏｂｉｌｏｂａＬ．）为材料，研究５０℃恒温热水处理对贮藏期间银杏硬化以及０℃冰水混合物冷却处理对贮藏期间银杏多聚半乳糖醛酸酶（ＰＧ）活性的影响。结果表明，热激处理能显著地抑制银杏的硬化，硬化率随处理时间的延长而降低。冷冲击处理能显著地抑制ＰＧ活性，抑制程度随处理时间的延长而增加。

Ginkgo fruit hardening during its storing period in 50℃ constant water bath and the activity of polygalacturonic acid hydrolase in 0℃ iced water were studied using Ginkgo biloba L. as the experimental material. Results show that heatshocking can significantly retard the hardening of gingko and the rate of hardening is decreasing with the treating time; coldshocking can significantly inhibit the activity of polygalacturonic acid hydrolase and the degree of inhibition is increasing with treating time.