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热带水果—芒果对贮存低温的反应十分敏感,其冷害特征是果皮褐变、果皮上有凹痕、果实软化不均匀,因此,对冷藏期间果实的过氧化物酶和纤维素酶活性的研究是有意义的。 选择均匀的绿熟芒果(Keitt)果实,在5℃和20℃下各贮存50个。在5℃贮存的果实,21天后转移至20℃让其转熟。定期(20℃贮存0、4、11天,5℃贮存0、7、14、21、22、27天后再转移至20℃)随机取样,每组5个果实,去皮。果皮用丙酮在
Tropical fruit - mango is very sensitive to the low temperature storage, its chilling injury is characterized by browning of the peel, dents on the peel and uneven softening of the fruit. Therefore, the study on the peroxidase and cellulase activities of fruits during cold storage meaningful. Choose uniform, green-ripened fruits of Keitt, storing 50 each at 5 ° C and 20 ° C. The fruits stored at 5 ° C were transferred to 20 ° C after 21 days to be transferred. Periodically (0, 4, 11 days at 20 ° C, 0, 7, 14, 21, 22, 27 days after storage at 5 ° C and then transferred to 20 ° C) were randomly sampled, with 5 fruits in each group, peeled. Peel in acetone