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当前位置: 首页 > 文章 > 桃成熟期间果实软化与果胶及有关酶的关系 南京农业大学学报 1991,14 (2) 33-37
Position: Home > Articles > THE RELATIONSHIP BETWEEN FRUIT SOFTENING AND CHANGES IN PECTIN AND RELATIVE ENZYMES DURING RIPENING OF PEACHES Journal of Nanjing Agricultural University 1991,14 (2) 33-37

桃成熟期间果实软化与果胶及有关酶的关系

作  者：
周培根;罗祖友;戚晓玉;吴邦良
单  位：
南京农业大学基础课部
关键词：
桃;软化;果胶;果胶酯酶;聚半乳糖醛酸酶
摘  要：
对海复早桃和白云两个水蜜桃品种挂树成熟期间的果实硬度、水溶性果胶和总果胶含量以及果胶酯酶(EC3.1.1.11)和聚半乳糖醛酸酶(EC3.2.1.15)活性进行测定。结果表明:随着果实硬度的下降,聚半乳糖醛酸酶活性升高;水溶性果胶含量增加,但总果胶含量相对稳定;果胶酯酶活性相对恒定,但后期有所增加。从而表明,桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
译  名：
THE RELATIONSHIP BETWEEN FRUIT SOFTENING AND CHANGES IN PECTIN AND RELATIVE ENZYMES DURING RIPENING OF PEACHES
作  者：
Zhou Peigen, Luo Zuyou, Qi Xiaoyu and Wu Bangliang (Department of Basic Courses) (Department of Horticulture)
关键词：
peach; softening; pectin; pectinesterase; polygalacturonase
摘  要：
Pectinesterase (EC 3.1.1.11) and polygalacturonase (EC 3.2.1.15) activity, water-soluble pectin, total pectin and fruit firmness were determined during tree ripening of peaches. The decrease in fruit firmness was accompanied by development of polygalacturonase activity and increase in water-soluble pectin, but the content of total pectin remained relatively unchanged. The pectinesterase activity was relatively constant at the early stage, but increased slightly at the later stage of ripening. The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.

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