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当前位置: 首页 > 文章 > 椪柑果实采后枯水的研究 园艺学报 1985 (3) 165-170
Position: Home > Articles > STUDIES ON THE POSTHARVEST GRANULATION OF PONKAN (CITRUS RETICULATA BLANCO VAR. PONKAN ) FRUIT Acta Horticulturae Sinica 1985 (3) 165-170

椪柑果实采后枯水的研究

作  者：
谭兴杰;陈芳;周永成;刘淑娴;李月标;陈绵达
单  位：
中国科学院华南植物研究所
摘  要：
椪柑(Citrus reticulata Blanco var .Ponkan )果实采后贮藏期间,果皮和果肉的果胶甲酯酶(PMK)(E、C、3、1、1、11)和多聚半乳糖醛酸酶(PG)(E、C、3、2、1、15和67)各有两个活性高峰。活性高峰期间果实容易失重;活性高峰过后,果实开始出现枯水。 果实初枯时,呼吸强度逐渐增大;全枯时,呼吸强度迅速上升。糖和有机酸含量随着贮藏期的延长而降低。枯水果实汁囊的含水量大于正常果实汁囊的含水量。 由于PME和PG活性的增高,加速果胶物质的降解,导致细胞之间和细胞内部气体通道的形成,促进有氧呼吸,加速营养成分的消耗,加速枯水的发生和发展。采后果实枯水的产生,营养物质的消耗是主要的,其次才是水分的损失。
译  名：
STUDIES ON THE POSTHARVEST GRANULATION OF PONKAN (CITRUS RETICULATA BLANCO VAR. PONKAN ) FRUIT
作  者：
Tan Xingjie Chen Fang Zhou Yongcheng Liu Shuxlan Li Yuebiao Chen Mianda ( South China Institute of Botany, Academia Sinica )
摘  要：
There are two activity peaks of pectinmethylesterase ( PME ) and po~ lygalacturonase ( PG ) each from the rind or juice sacs of Ponkan fruit during storage after harvest.When the enzyme activities were at the pea-ks, the fruit was easier to lose weight. After the period of activity pea-ks, the fruit began developing granulation. As the fruit began to show incipient granulation, the respiratory in-tensity of the fruit increased gradually. When the fruit was at the en-tirely granulation, the respiratory intensity of the fruit increased rapid-ly. The content of sugars and organic acids decreased with the time of storage. The water content of juice sacs of the granulation fruit is hig-her than that of the normal one. Because of the increase of the PME and PG activities, the degrada-tion of pectin substances were speeded up which resulted in the forma-tion of intercellular and intracellular channels for gases. It speeded up the aerobic respiration, the consumption of the nutrient components in the juice sacs as well as the development of granulation.About the occur-rence of the granulation, the consumption of the nutrient substances is the primary cause, while the loss of the water is only a secondary one.

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