CAJ | 학술논문

通过对1-甲基环丙烯（1-MCP）处理大果水晶梨冷藏期间果胶、多聚半乳糖醛酸酶（PG）活性﹑总酚﹑多酚氧化酶（PPO）活性的变化规律的分析,研究了1-MCP处理对大果水晶梨果实软化与褐变的影响。结果表明：高浓度的1-MCP处理延迟了大果水晶梨的可溶性果胶含量的上升,抑制了PG活性;经1-MCP处理能较明显减缓大果水晶梨总酚含量的下降,抑制PPO活性,高浓度作用效果比低浓度的效果明显;在整个贮藏过程中,PG的最大酶活出现时间总是比PPO早,表明在整个采后贮藏过程中,先是果实的软化衰老导致细胞组织崩溃,进而产生大量氧自由基,使底物、氧与PPO充分接触,进而加剧了果实的褐变。
통과대1-갑기배병희（1-MCP）처리대과수정리랭장기간과효、다취반유당철산매（PG）활성﹑총분﹑다분양화매（PPO）활성적변화규률적분석,연구료1-MCP처리대대과수정리과실연화여갈변적영향。결과표명：고농도적1-MCP처리연지료대과수정리적가용성과효함량적상승,억제료PG활성;경1-MCP처리능교명현감완대과수정리총분함량적하강,억제PPO활성,고농도작용효과비저농도적효과명현;재정개저장과정중,PG적최대매활출현시간총시비PPO조,표명재정개채후저장과정중,선시과실적연화쇠로도치세포조직붕궤,진이산생대량양자유기,사저물、양여PPO충분접촉,진이가극료과실적갈변。
According to analysis on changes of pectin,the activity of PG,total phenolics,and the activity of PPO of Suisho pear during the period of cold storage,the effect of 1-MCP on softening and browning of pear was studied.Results indicated that：Dealing Suisho pears with high concentration of 1-MCP,the soluble pectin increased,and the activity of PG was postponed;treated with the 1-MCP,the total phenolics of pear increased,and the activity of PPO was postponed,the effect of high concentration was better than the low ones.During the storage of Suisho pears,the biggest activity of PG appeared earlier than PPO,it′s concluded that during the storage of the pears,firstly,the softening of fruit caused the breakdown of cell tissue,lots of oxygen free radical was made,and accelerated the contact of the substrate,oxygen and PPO,then the browning of fruits was aggravated.