花盖王梨果实抗褐变机理研究

Study on the Mechanism of Resistance to Flesh Browning of Huagaiwang Pear Variety

对花盖王果实中与褐变有关的多个因素进行了研究,结果表明:花盖王的果实与花盖梨相比,果实中的保护酶(超氧化物歧化酶SOD和过氧化氢酶CAT)活性高,非酶类保护物质(维生素C和GSH)含量高,酚氧化酶的活性很弱,酚类物质含量低,这4个因素导致了花盖王果实具有较强的抗褐变性能。

Studies were carried out with Huagaiwang and Huag ai pear varieties,the first one’s flesh has high resistance to flesh browning ,while the later is easily browning.Results showed that the activity of protec tive enzymes(SOD and CAT)in Huagaiwang fruit were higher than those in Huagai ;the contents of non-enzyme protective substances(Vc and GSH)were also hig her,but the activity of PPO was very weak;the contents of phenols in Huagaiwa ng’s fruit were lower too.It is be-lieved that the four factors mentioned ab ove lead to Huagaiwang’s fruit having high resistance to flesh browning.