摘要： 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。
关键词:
鸭梨,
果肉,
褐变指数,
LOX酶同工酶,
非变性PAGE
Abstract: 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．
Key words:
Yali pear,
Pulp,
Browning index,
LOX isoenzymes,
Non- denatured PAGE
中图分类号:
李晓丹, 宋方圆, 朱文嫱, 梁丽雅, 闫师杰. 鸭梨采后果肉LOX同工酶变化及其与果实褐变关系的研究[J]. 华北农学报, 2013, 28(4): 214-217. doi: 10.3969/j.issn.1000-7091.2013.04.039.
LI Xiao-dan, SONG Fang-yuan, ZHU Wen-qiang, LIANG Li-ya, YAN Shi-jie. Study on LOX Isozymes Changes of Yali Pear Pulp after Harvest and Its Relationship with Fruit Browning[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2013, 28(4): 214-217. doi: 10.3969/j.issn.1000-7091.2013.04.039.