温度对采后香蕉果实糖代谢及其酶活性的影响

被引：20

作者：

袁扬静 ^{[1
,2
]}

胡玉林 ^{[2
]}

谢江辉 ^{[2
]}

机构：

[1] 广东省城市建设高级技工学校

[2] 中国热带农业科学院南亚热带作物研究所

来源：

热带作物学报 | 2011年 / 32卷 / 01期

关键词：

香蕉; CO2浓度; 糖代谢; 酶活性;

D O I：

暂无

中图分类号：

S668.1 [香蕉];

学科分类号：

摘要：

以香蕉为试材,研究采后不同温度(20、4℃)贮藏对果实的呼吸作用、糖代谢及其相关酶活性变化的影响。结果表明:20℃贮藏早期(0～8d),果实呼吸作用平缓上升,SPS、NI和AI酶活性较低,蔗糖、果糖和葡萄糖含量较少;随着果实进入快速软化阶段(8～13d),3种酶活性与蔗糖含量分别在第13天和第12天达到峰值,然后急剧下降,变化趋势类似于CO2释放量。而果糖和葡萄糖含量在20℃贮藏过程中持续上升,SS活性无明显变化。相比之下,4℃贮藏可明显抑制果实的呼吸作用,CO2含量先降低后缓慢增加,SPS、NI和AI酶活性和糖含量上升缓慢,SS活性下降。由此,低温贮藏可明显抑制香蕉体内碳素代谢,降低代谢酶活性和糖分积累速度,有利于提高果实品质,延缓贮藏时间。

引用

页码：66 / 70

页数：5

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