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据《中国农学通报》2013年第28期《香蕉采后果肉硬度与淀粉代谢变化》(作者苗红霞等)报道,为了弄清楚香蕉采后果实硬度与淀粉代谢的变化规律及相关性,以“巴西”蕉果肉为试材,对香蕉采后果实淀粉代谢与果肉硬度变化进行分析。结果表明,贮藏过程中,果肉硬度逐渐下降,总淀粉含量呈下降趋势,总淀粉酶活性呈上升趋势,α-淀粉酶和β-淀粉酶活性呈先增后减的单峰型变化;相关性分析发现,香蕉采后果肉硬度下降与总淀粉含量变化呈极显著正相关,
According to “China Agronomy Bulletin” No. 28, 2013 “banana postharvest fruit firmness and changes in starch metabolism” (the author of Miao Hongxia, etc.) reported that in order to find out the banana postharvest fruit firmness and starch metabolism changes and correlation “Brazil ” banana pulp as a test material, after the banana fruit starch metabolism and changes in the hardness of the flesh were analyzed. The results showed that during storage, the firmness of the flesh gradually decreased, the total starch content decreased, the total amylase activity increased, and the a-amylase and β-amylase activities increased firstly and then decreased. The correlations The results showed that there was a significant positive correlation between the decrease of the firmness of banana fruits and the change of the total starch content,