不同储藏方式对梨果实硬度及PPO活性的影响

Effect of Different Storage Methods on the Fruit Firmness and PPO Activity of Pear

以"520"梨和"晚香"梨为试材,研究了不同贮藏条件对果实硬度和PPO酶活性的影响。结果表明:低温且外包保鲜袋的梨果实,果肉软化速度相对缓慢;与对照相比,对于外包有保鲜袋和没有保鲜袋的处理,在不同温度下,温度越低,PPO酶的活性越低,果实软化速度越慢;不同贮藏温度对梨果实的硬度和PPO酶活性的变化均具有一定程度的影响,低温与保鲜袋的结合处理可以保持梨果的硬度。

Taking ‘520＇ pear and‘Wanxiang＇ pear as materials, the effect of different storage methods on the fruit firmness and PPO activity of them were studied. The results showed that compared with the control, the flesh soften speed and outsourcing bags of fresh pear fruit was relatively slow at low temperature; at different temperatures, to outsourcing bags and with no bags,the lower the temperature was,the lower the PPO enzyme activity in fruit softening was,followed with the slower speed;different storage temperatures had a certain effect on the hardness of the pear fruit and PPO activity changes,the combination treatment of low temperature with fresh bags could keep better fruit firmness.