摘要
以黄冠梨为试材,研究采后梨果实糖代谢及相关酶活性的变化规律。果实采后即贮于温度0℃、相对湿度85%～95%的冷库中,分别测定贮藏过程(0～240d)中果实中葡萄糖、蔗糖、总可溶性固形物(TSS)和可滴定酸(TA)的含量以及酸性转化酶(AI)、中性转化酶(NI)、蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)的活性。结果表明:在采后贮藏期间,黄冠梨果实中葡萄糖含量与AI、NI活性均呈先升后降的趋势,且AI活性出现明显高峰,而蔗糖含量与SS、SPS活性均逐渐降低。TA和TSS含量是果实风味的重要指标,随着贮藏期的延长,TA含量逐渐下降,而TSS含量呈升-降-升的趋势。果实中蔗糖代谢参与酶的净合成活性与果实中蔗糖的积累密切相关,在采后贮藏期间其活性逐渐降低。
Huangguan pears were used as materials to investigate the changes of carbohydrate metabolism and related enzyme activities of postharvest fruits.Huangguan pears were stored at 0 ℃ and relative humidity of 85%-95%.The contents of glucose,sucrose,total soluble solid and titratable acid,and the activities of acidic invertase（AI）,neutral invertase（NI）,sucrose synthase（SS） and sucrose phosphate synthase（SPS） were measured.Results showed that the content of glucose and activities of AI and NI exhibited an initial increase and a following decrease.An obvious high peak of AI was observed.However,the content of sucrose and activities of SS and SPS exhibited a decrease during storage.As the important index of fruit flavor,the content of TA exhibited a decrease trend,while the content of TSS exhibited an up-down-up trend during storage.Net synthesis activities of enzymes involved in carbohydrate metabolism were closely related to the content of sucrose during storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第18期390-393,共4页
Food Science
基金
"十一五"国家科技支撑计划重点项目(2006BAD22B01)
关键词
黄冠梨
糖代谢
转化酶
蔗糖合成酶
蔗糖磷酸合成酶
Huangguan pear
carbohydrate metabolism
invertase
sucrose synthase
sucrose phosphate synthase
