不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究

Studies on the Variation of Browning Degree,Polyphenol Oxidase (PPO) Activity and Polyphenol Content in Fruit Flesh of Luffa (Luf fa cylindrica) Influenced by Different Factors

以普通丝瓜为试材,探讨了果实发育程度、不同品种、生长季节对丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比的影响.结果表明:开花当天果肉的褐变度、多酚氧化酶活性及多酚质量比最高,此后逐渐降低,花后9d果肉的褐变度相对较低,可以作为采摘的最佳时期;不同品种丝瓜的褐变度和多酚质量比差异具有统计学意义,其中白皮丝瓜的褐变度和多酚质量比相对较低;秋季丝瓜果肉的褐变度、多酚氧化酶活性及多酚质量比显著高于夏季.

The effects of fruit development,variety and growth season on flesh browning degree,polyphenol oxidase（PPO）activity and polyphenol content of Luffa cylindrica were investigated.Results showed that the flesh browning degree,polyphenol oxidase（PPO）activity and polyphenol contents were the highest of luffa flesh at anthesis and decreased thereafter.On the ninth day after anthesis,the above parameters showed the minimum values and,therefore,it was the optimum time for fruit harvesting.Different varieties had statistically significant effects on flesh browning degree and polyphenol contents and the values of the white-peel L.cylindrica were significantly lower than those of its green-peel counterpart.The flesh browning degree,polyphenol oxidase（PPO）activity and polyphenol content of L.cylindrica were lower in summer than in autumn.