| 摘要: |
| 以火柿和水柿为试材，研究了减压处理对采后柿果实硬度、果胶甲酯酶(PE)活性、多聚半乳糖醛酸酶(PG)活性和乙烯释放速率的影响。结果表明，减压处理显著地抑制了柿果实的软化衰老，降低了PE：PG的活性和乙烯释放速率；乙烯生成量的减少降低了PE、PG的活性，表现为果实的软化衰老受到抑制；减压处理对火柿的保硬效果优于水柿；影响火柿果实软化的关键酶是PG，而在水柿的软化过程中，PE和PG均起着重要作用。 |
| 关键词: 柿 减压贮藏 果胶甲酯酶（PE） 多聚半乳糖醛酸酶（PG） |
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| 基金项目:国家杨凌示范区农业科技开发基金资助项目(97J-11) |
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| Effect of hypobaric treatment on the softening physiology in post-harvested persimmon fruits |
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| Abstract: |
| The effect of hypobaric treatment on firmness,PE activities,PG activities and ethylene releasing rate in post harvested persimmon fruits (“huoshi” and “shuishi”) is studied.The results showed this treatment can remarkably restrain softening and senility of persimmon fruits,decrease PE and PG activities,and reduce ethylene releasing rate.The decrease of the amount of ethylene production can minimize the activities of PE and PG,with the resulting effect that the softening and senility of fruits will be controlled.The hypobaric treatment may have better effect on firmness maintenance of “huoshi” than on that of “shuishi”.The key enzyme affecting fruit softness in “huoshi” is PG.PE and PG all play an important role in the process of the softness in “shuishi”. |
| Key words: persimmon hypobaric storage PE PG |
