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石榴果实发育期果皮褐变及相关酶活性变化

冯立娟 尹燕雷 杨雪梅 王传增 焦其庆

核农学报2017,Vol.31Issue(4):821-827,7.
核农学报2017,Vol.31Issue(4):821-827,7.DOI:10.11869/j.issn.100-8551.2017.04.0821

石榴果实发育期果皮褐变及相关酶活性变化

Changes of Browning and Its Related Enzyme Activities in Pomegranate Peel During Fruit Development Period

冯立娟 1尹燕雷 1杨雪梅 1王传增 1焦其庆1

作者信息

  • 1. 山东省果树研究所/农业部黄淮地区果树科学观测实验站,山东泰安 271000
  • 折叠

摘要

Abstract

To explore the change regularity and interrelationship of fruit peel browning and its related enzyme activities,total phenols and antioxidant capacity during development period,Taishanhong and Tanshansanbaitian pomegranate were employed as the experiment materials to study the changes of browning degree,activity of polyphenol oxidase (PPO),peroxidase (POD) and phenylalanine ammonialyase (PAL),total phenols content,1,1-diphenyl-2-picrylhydrazyl (DPPH) radial scavenging rate.The results showed that the browning degree,activity of PPO and POD,total phenols content,DPPH radial scavenging rate of two pomegranate cultivars decreased gradually with increasing of development days.The peak value of above indexes all appeared on July 15th.The variation tendency of phenylalanine ammonialyase (PAL) activity of two pomegranate cultivars decreased firstly and increased subsequently,then decreased with development.The peak value of PAL activity presented on July 15th and September 13th.The anti-browning ability of Taishanhong fruit was higher than that of Tanshansanbaitian.The harvest time of Taishanhong and Tanshansanbaitian was September 23th and September 13th,respectively,which could reduce the occurrence of browning.Correlation analysis showed that PAL,PPO,POD,total phenols and DPPH radical scavenging rate were closely related to enzymatic browning of pomegranate fruit.There was significant positive correlation between total phenols content and DPPH radical scavenging rate.The results in this present study provided a theoretical basis for further revealing the browning mechanism of pomegranate fruit.

关键词

石榴/果实褐变/多酚氧化酶/过氧化物酶/苯丙氨酸解氨酶

Key words

pomegranate/fruit browning/polyphenol oxidase (PPO)/peroxidase (POD)/phenylalanine ammonialyase(PAL)

引用本文复制引用

冯立娟,尹燕雷,杨雪梅,王传增,焦其庆..石榴果实发育期果皮褐变及相关酶活性变化[J].核农学报,2017,31(4):821-827,7.

基金项目

山东省自然科学基金(ZR2015YL056、ZR2014YL022),山东省星火科技示范项目(2015XH002) (ZR2015YL056、ZR2014YL022)

核农学报

OA北大核心CSCDCSTPCD

1000-8551

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