黄金梨CA贮藏中果心褐变与相关理化因子的关系

Relationships between Browning of Core and Physical and Chemical Factor During CA Storage of Whangkeumbae

文章研究了不同气体成分对黄金梨果心褐变指数的影响,分析了果心酚类物质、丙二醛(MDA)含量以及多酚氧化酶(PPO)、过氧化物酶(POD)、过氧化氢酶(CAT)活性与果心褐变的关系。结果表明,MDA含量、PPO活性与果心褐变指数呈正相关性,CAT活性与果心褐变指数呈负相关性。较高CO_2和O_2条件促进了果心酚类物质、MDA含量以及PPO活性升高和POD、CAT活性下降,果心褐变发生较早、程度较重。本试验在较低CO_2(1%)和O_2(5%)条件下可使黄金梨贮藏180d以上。

The paper explored the gas impact browning of core of Whangkeumbae,analyzed the relationships of phenols of core,content of malondialdehyde(MDA),as well as polyphenol oxidase(PPO)and peroxidase(POD),catalase(CAT)activity and core Browning.The results showed that it was positive correlation between browning index of core and content of MDA,PPO activity.It was negative correlation between CAT activity and browning index of core.Under the conditions of higher CO2 and O2,MDA content,PPO activity and POD CAT activity were increased and POD CAT activity were decreased.The Browning of the core occurred earlier.This test under a lower CO2(1%)and O2(5%)the conditions could make storage of Whangkeumbae during 180 d.