CAJ | 학술논문

研究表明，板栗果实成熟后期，过氧化物酶(POD)、多酚氧化酶(PPO)的活性均明显上升，边果肉的POD远高于心果肉，POD与果实褐变强度有显著的相关性。总酚和单宁含量在边果肉和心果肉中的差异逐步增大。心果肉中抗坏血酸的上升明显快于边果肉。认为板栗果实褐变主要发生在边果肉。
연구표명，판률과실성숙후기，과양화물매(POD)、다분양화매(PPO)적활성균명현상승，변과육적POD원고우심과육，POD여과실갈변강도유현저적상관성。총분화단저함량재변과육화심과육중적차이축보증대。심과육중항배혈산적상승명현쾌우변과육。인위판률과실갈변주요발생재변과육。
The results of our study indicated that the activity of peroxidase and polyphenolic oxidase of chestnut fruit were obviously increased during late ripe stage.The peroxidase activity of exo-flesh was higher than that of endo-flesh.The brown intensity of fruit was remarkably related to peroxidase of exo-flesh and endo-flesh.The contents of ascorbic acid rose faster in exo-flesh than in endo-flesh.It was inferred that the brown of chestnut occurred mainly in exo-flesh.