CAJ | 학술논문

为探明火龙果果实在常温贮藏过程中的生理变化，为火龙果保鲜提供理论依据。以火龙果果实为试验材料，分别测定了火龙果果实在常温贮藏过程中可溶性蛋白质、POD、CAT、PG、PE、水溶性果胶和不溶性果胶的含量。结果表明：火龙果果实在常温贮藏过程中，蛋白质含量呈下降趋势，但变化幅度不大；过氧化物酶活性前期下降，后期持续上升，总体变化呈上升趋势；过氧化氢酶活性变化呈上升趋势；水溶性果胶总体呈上升趋势，不溶性果胶呈下降趋势，且水溶性果胶与不溶性果胶的变化呈互补关系；多聚半乳糖醛酸酶和果胶甲酯酶活性总体均呈上升趋势。
위탐명화룡과과실재상온저장과정중적생리변화，위화룡과보선제공이론의거。이화룡과과실위시험재료，분별측정료화룡과과실재상온저장과정중가용성단백질、POD、CAT、PG、PE、수용성과효화불용성과효적함량。결과표명：화룡과과실재상온저장과정중，단백질함량정하강추세，단변화폭도불대；과양화물매활성전기하강，후기지속상승，총체변화정상승추세；과양화경매활성변화정상승추세；수용성과효총체정상승추세，불용성과효정하강추세，차수용성과효여불용성과효적변화정호보관계；다취반유당철산매화과효갑지매활성총체균정상승추세。
In order to provide theoretical basis for the preservation of postharvest pitaya fruits,we studied the changes in the physiological characteristics( the contents of soluble protein,water-soluble pectin and insoluble pectin,and the activities of POD, CAT,PG,PE)of pitaya fruits in the process of room-temperature storage. The results indicated that:during the room-tempera-ture storage of pitaya fruits,the protein content decreased,but the variation was small;the peroxidase activity decreased at the earli-er stage,continued to rise at the later stage,and had a rising trend in general;the catalase activity increased;the water-soluble pectin content generally revealed an upward trend;the insoluble pectin content showed a decreasing trend;the activity of both polyg-alacturonic acid enzyme and pectin methylesterase had an overall rising trend.