南果梨贮藏期间果皮褐变与CAT和SOD变化的关系

The relationship between the peel CAT and SOD changes and browning of 'Nanguo' pear fruit during storage

为研究南果梨褐变发生的起因,南果梨作为试验材料,采用3%氯化钙处理、0.5%柠檬酸处理等,研究其对南果梨果皮褐变发生的影响,以去离子水作为对照试验。结果表明,氯化钙和柠檬酸两种处理都不同程度地延缓了果皮中超氧化物歧化酶和过氧化氢酶的活性的降低,两种处理酶的活性都极显著的高于对照果(P<0.01),氯化钙处理的南果梨果皮超氧化物歧化酶和过氧化氢酶活性最高,氯化钙和柠檬酸处理之间差异明显(P<0.05),氯化钙处理的南果梨效果更好。

Experiment was conducted with the Huanggnan pear fruit infected with peel browning in order to study the reasons of the occurrence of this disease and its relationship with PPO, POD and CAT during storage. The results indicated thatpears peeldipped Ascorbic Acid and coated with ChitosanreducedPPO activity. PPO was delayed appearance of peak activity and reduced its peak. PPO activity of pears coated with chitosanhas been being with a minimum at a low level. PPO activity of pears Ascorbic Acid and coated with Chitosanwere significantly lower than control fruit （P〈0.01）.Two treatments improve the activity of the POD and CAT activity .The two enzymes were very significantly higher than the control fruit （P 〈0.01 ）. Peel coated with Chitosan kept the highest POD and CAT activity. ButPOD and CAT activity that was coated with Chitosan and dipped Ascorbic Acid wereno significant difference between them （P〉 0.05）.