百合褐变与多酚氧化酶和过氧化物酶活性关系的研究

Study on relationship between lily browning and activities of polyphenol oxidase and peroxidase

研究了百合褐变与PPO(多酚氧化酶)、POD(过氧化物酶)活性变化的关系.试验发现,百合在贮藏过程中褐变度与PPO、POD活性变化均趋于上升,且褐变度的变化规律与PPO、POD活性变化呈正相关;百合不同鳞片层的PPO和POD活性差异较大,外2层的活性明显低于内3层.运用灰色关联度分析方法研究了影响百合褐变的主要因素.结果表明,百合组织内的PPO和POD参与了褐变过程,且POD活性变化是引起百合褐变的主要因素.

The relationship between lily browning and activities of PPO (polyphenoloxidase) and POD (peroxidase) was studied. During the storage time of lily, degree of browning paralleled the increase in activities of these two enzymes of that they were positively related. PPO and POD activities showed much difference in different layer of lily scales, the activities in outer two layers being markedly lower than that of the inner three layers. By using grey related degree analysis method, the major causal factors of lily browning were studied. The results show PPO and POD are concerned with lily browning, and the change of POD activity is the major factor.