CAJ | 학술논문

以河北鸭梨为试材，通过鸭梨果实褐变指数和果肉LOX同工酶变化的测定，研究缓慢和急速2种降温处理对不同成熟度鸭梨果肉褐变情况和LOX同工酶活性的影响。结果表明，果实褐变严重程度为：晚采果＞早采果＞中采果，急速降温＞缓慢降温，因此，鸭梨的最佳储藏方法为中采鸭梨（9月中旬）采用缓慢降温处理。鸭梨果肉中LOX同工酶有9条，急降温和缓降温处理对不同成熟度鸭梨果实LOX同工酶表达有一定的影响。急速降温处理比缓慢降温的LOX同工酶活性高，不同成熟度LOX酶活性大小顺序为：晚采果＞中采果＞早采果，这与褐变指数测定的结果相一致，暗示了脂肪氧合酶与鸭梨果肉的褐变有密切的联系。
이하북압리위시재，통과압리과실갈변지수화과육LOX동공매변화적측정，연구완만화급속2충강온처리대불동성숙도압리과육갈변정황화LOX동공매활성적영향。결과표명，과실갈변엄중정도위：만채과＞조채과＞중채과，급속강온＞완만강온，인차，압리적최가저장방법위중채압리（9월중순）채용완만강온처리。압리과육중LOX동공매유9조，급강온화완강온처리대불동성숙도압리과실LOX동공매표체유일정적영향。급속강온처리비완만강온적LOX동공매활성고，불동성숙도LOX매활성대소순서위：만채과＞중채과＞조채과，저여갈변지수측정적결과상일치，암시료지방양합매여압리과육적갈변유밀절적련계。
Hebei Yali pear as the test materials ,through the determination of fruit browning index and the vari-ation trend of LOX isozymes of pulp ,slow and rapid cooling treatment were used for studying browning effect and LOX isozymes activity of different harvest maturity pulp .The results showed that a serious degree of browning was as follows:late harvest fruit>early fruit picking >middle fruit picking,rapid cooling>slow cooling.Therefore,the best storage methods was that mining maturity harvest pear ( mid-September ) using the slow cooling treatment .On the other hand ,was determined with non-denatured PAGE .There were 9 LOX isozyme belts in pulp of Yali .And the rapid and slow cooling for different maturity of Yali LOX isozymes had a certain effect .The expression of LOX isozymes for rapid cooling was higher than that for slow cooling .The order of LOX isozymes expression for different maturity of Yali was late fruit >middle fruit>early fruit.This result was consistented with the determination of fruit browning index .It implicated that LOX enzyme isozymes had a close relationship with pears pulp browning .