软枣猕猴桃果实贮藏中生理生化变化

Physiology and biochemistry changes of Actinidia arguta during storage

为掌握软枣猕猴桃果实贮藏中软化特性,以长白山野生软枣猕猴桃果实为试材,研究果实贮藏中的生理生化变化。结果表明:软枣猕猴桃果实在贮藏初期硬度下降明显,贮藏中可溶性固形物含量逐渐增加,贮藏3～4d达峰值,有机酸含量逐渐减少,Vc含量在贮藏中下降不明显,且在贮藏第5天有回升的趋势。软枣猕猴桃果实在贮藏2d内淀粉几乎全部降解,总糖在淀粉减少的始点开始急剧增加,贮藏4d后保持稳定,而还原糖在贮藏中徐徐增加。软枣猕猴桃果实贮藏中过氧化物酶(POD)和超氧化物歧化酶(SOD)活性变化很相似,在贮藏初期逐渐增加,且都在贮藏4d出现明显的活性高峰。

In order to master the storage of softening properties in Actinidia arguta fruit, research of physiological and biochemical changes during the fruit storage of Actinidia arguta fruit in Changbai Mountain was studied. The results showed that Actinidia arguta initial Firminedss apparent decrease, total soluble solids content increase gradually, storage 3-4 hour to spike, organic acids content decrease. However, vitamin C content is did not decrease significantly, and the first 5 hour have picked the trend. Actinidia argu- ta 2 days starch almost all degradation, total sugar in starch reduce point sharp increase, storage keep stable four days later,while reducing sugars in storage in slowly increase. Actinidia arguta in storage peroxidase （POD） activity and superoxidedismutase（SOD） activity change very similar, in storage initial increase gradually, and all the storage 4 days apparent active peak.