火龙果果实采后生理特性研究

Study on Physiological Characteristics of Postharvest Pitaya Fruits

为探明火龙果果实在常温贮藏过程中的生理变化,为火龙果保鲜提供理论依据。以火龙果果实为试验材料,分别测定了火龙果果实在常温贮藏过程中可溶性蛋白质、POD、CAT、PG、PE、水溶性果胶和不溶性果胶的含量。结果表明:火龙果果实在常温贮藏过程中,蛋白质含量呈下降趋势,但变化幅度不大;过氧化物酶活性前期下降,后期持续上升,总体变化呈上升趋势;过氧化氢酶活性变化呈上升趋势;水溶性果胶总体呈上升趋势,不溶性果胶呈下降趋势,且水溶性果胶与不溶性果胶的变化呈互补关系;多聚半乳糖醛酸酶和果胶甲酯酶活性总体均呈上升趋势。

In order to provide theoretical basis for the preservation of postharvest pitaya fruits,we studied the changes in the physiological characteristics（ the contents of soluble protein,water-soluble pectin and insoluble pectin,and the activities of POD, CAT,PG,PE）of pitaya fruits in the process of room-temperature storage. The results indicated that：during the room-tempera-ture storage of pitaya fruits,the protein content decreased,but the variation was small;the peroxidase activity decreased at the earli-er stage,continued to rise at the later stage,and had a rising trend in general;the catalase activity increased;the water-soluble pectin content generally revealed an upward trend;the insoluble pectin content showed a decreasing trend;the activity of both polyg-alacturonic acid enzyme and pectin methylesterase had an overall rising trend.