香蕉采后果肉硬度与淀粉代谢变化

Changes in Pulp Firmness and Starch Metabolism of Postharvest Banana Fruit

为了弄清楚香蕉采后果实硬度与淀粉代谢的变化规律及相关性,以‘巴西’蕉(Musa sp.‘Brazil’)果肉为试材,对香蕉采后果实淀粉代谢与果肉硬度变化进行分析。结果表明,贮藏过程中,果肉硬度逐渐下降,总淀粉含量呈下降趋势,总淀粉酶活性呈上升趋势,α-淀粉酶和β-淀粉酶活性呈先增后减的单峰型变化;相关性分析发现,香蕉采后果肉硬度下降与总淀粉含量变化呈极显著正相关,与总淀粉酶活性变化呈极显著负相关,与α-淀粉酶和β-淀粉酶活性变化相关性不显著。香蕉采后果肉硬度下降可能主要涉及到总淀粉含量的下降和总淀粉酶活性的上升。

In order to investigate the variation and correlation between fruit firmness and starch metabolism of postharvest banana fruit. Postharvest banana （Musa sp. cv.‘Brazil’） pulp was used to detect the changes in starch metabolism and pulp firmness. The results showed that pulp firmness and total starch content were gradually decreased after postharvest banana fruit. Total amylase activity increased obviously with a decrease in the pulp firmness. A single peak was observed forα-amylase andβ-amylase activity of banana fruit during storage. Correlation analysis showed that the change of fruit firmness had a significantly positive correlation with total starch content while it had a significantly negative correlation with total amylase activity. No correlation was found betweenα-amylase,β-amylase activity and fruit firmness. These results suggested that the change of fruit firmness may mainly involve in the decline of total starch content and the increase of amylase activity of postharvest banana fruit.