蕉类果实催熟过程中多酚含量、多酚氧化酶和过氧化物酶活性变化研究

Changes of polyphenol content,polyphenol oxidase activity and peroxidase activity in banana fruits during ripening

研究了5个蕉类品种在果实催熟过程中多酚含量、多酚氧化酶(PPO)和过氧化物酶(POD)活性的变化。蕉类果实催熟后,其多酚含量均有所提高,不同品种的多酚含量表现为鸡蕉>红达卡蕉>大蕉>粉蕉>威廉斯蕉;PPO活性除了大蕉呈现先降低再升高而后降低的趋势外,其他4个品种均呈现先升高而后降低的趋势,不同品种的PPO活性表现为红达卡蕉>威廉斯蕉>大蕉>粉蕉>鸡蕉;POD活性除了威廉斯蕉、大蕉和粉蕉呈下降趋势外,其他2个品种呈现先升高后降低的趋势,不同品种的POD活性表现为粉蕉>红达卡蕉>威廉斯蕉>鸡蕉>大蕉。

The changes of polyphenol content,polyphenol oxidase（PPO） activity and peroxidase（POD） activity in five banana cultivars fruits were studied during the process of ripening.The polyphenol content increased than that before being ripened in all five banana cultivars,and showed JijiaoRed dacca jiaoDajiaoFenjiaoWilliams jiao.Except the PPO activity of Dajiao showed such a trend which lowered first then increased,and reduced finally during ripening treatment,others four banana cultivars showed a trend which rised first and then falled.The PPO activity in five banana cultivars was manifested as Red dacca jiaoWilliams jiaoDajiaoFenjiaoJijiao.Except the POD activity of Williams jiao,Dajiao and Fenjiao showed a decrement trend,other two banana cultivars showed a trend which rised first and then falled.The POD activity of five banana cultivars was manifested as FenjiaoRed dacca jiaoWilliams jiaoJijiaoDajiao.