引种云南红梨的糖、酸含量及PAL酶活性变化

Variation of Sugar,Acid and PAL Activities of Introduced Yunnan Red Pear

为了进一步分析引种云南红梨在贵州的果品品质及着色相关酶活性变化,采用紫外分光光度及中和滴定的方法对早白蜜、中熟32、中熟35及云红梨1号在果实发育过程中的可溶性糖、可滴定酸及PAL酶活性的变化规律进行了研究。结果表明:4个品种发育至果实成熟时,早白蜜可溶性糖含量最高(每克样品含9.77%),中熟35的可滴定酸含量降幅最大(63%),早白蜜降酸最晚,降速最快;PAL酶活性随着果实发育不断下降,至果实成熟时达到最低酶活。参试的4个品种中,早白蜜风味品质较优;PAL酶动态变化与参试品种果实着色不相关。

To get a further analysis about the quality performance and changes of enzyme activities metabolic related in Yunnan red pear,four cultivars,including Zaobaimi,Zhongshu 32,Zhongshu 35 and Yunhongli 1 ,were used to study the transformation law about soluble sugar,titratable acid and PAL activities during development process by ultraviolet spectrophotometer and neutralization titration method. Results：Zaobaimi cultivar got the highest accumulation of soluble sugar content which was up to 9.77%per gram during the fruit mature period.Titratable acid content of four varieties maintained at a lower level in mature fruit,Zhongshu 3 5 got the largest decline which reached 6 3% as development stage among them,Zaobaimi dropped acid at the latest but got the fastest speed.At the early stage of the fruit development,PAL enzyme activity was higher,but falling as the fruit mature.When it was close to ripe , the PAL got the lowest enzyme activity.Conclusion：Flavor quality of Zaobaimi was better among the selected four varieties,and PAL enzyme was not associated with the fruit coloring in tested varieties.