皇帝蕉后熟过程中果实硬度与淀粉降解变化

Changes of Fruit Hardness and Starch Degradation During Post Ripening of Emperor Banana

文章比较分析皇帝蕉采后果实硬度与可溶性糖含量、果实淀粉含量、淀粉酶活性的变化规律和相关性。结果显示:皇帝蕉后熟过程中淀粉酶活性上升,淀粉降解,果实变甜软化。其中,α-淀粉酶和β-淀粉酶活性整体上先上升,上升到达一定峰值后下降;通过相关性分析发现,果实硬度与可溶性糖含量、总淀粉含量、总淀粉酶活性变化存在相关性。皇帝蕉后熟过程中果实变甜和软化与淀粉的降解有密切的联系,通过调控淀粉酶的活性,可以掌握果实贮藏期淀粉的降解和变甜软化。

This paper compares and analyzes the changes and correlation between postharvest fruit hardness and soluble sugar content,fruit starch content and amylase activity of emperor banana.The results showed that the amylase activity increased,the starch degraded,and the fruit became sweet and softened during the post ripening process of emperor banana.Among them,α-Amylase andβ-On the whole,amylase activity first increased,and then decreased after reaching a certain peak;Through correlation analysis,it was found that fruit hardness was correlated with the changes of soluble sugar content,total starch content and total amylase activity.During the post ripening process of emperor banana,the sweetness and softening of fruit are closely related to the degradation of starch.The degradation,sweetness and softening of starch during fruit storage can be mastered by regulating the activity of amylase.