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试验主要研究不同季节成熟的4种速冻树莓在不同冻藏时间(15、30、60和90 d)下,可溶性多酚氧化酶(PPO)、过氧化物酶(POD)、纤维素酶及果胶酶的活性变化。结果表明:4个品种树莓在冻藏初期,多酚氧化酶活性逐渐上升,后期迅速下降,在冻藏60~90 d时下降速度缓慢;而过氧化物酶活性较多酚氧化酶在冻藏初期上升迅速,后期又显著下降,直至降为0;纤维素酶与果胶酶均在冻藏初期显著上升,后期下降缓慢。4个品种树莓果实在冻藏期间的酶活性变化大致相同。
The experiment mainly studied the changes of soluble polyphenol oxidase (PPO), peroxidase (POD), cellulase, and enzyme activity of four kinds of frozen raspberries ripening in different seasons under different freezing storage time (15,30,60 and 90 d) Pectinase activity changes. The results showed that the activities of polyphenol oxidase increased gradually in the early storage of four raspberry varieties and declined rapidly in the late storage period, but declined slowly in the period of 60-90 days of frozen storage. The activity of peroxidase was lower than that of polyphenol oxidase The early Tibetan rose rapidly, and then decreased significantly until it dropped to 0. The cellulase and pectinase both increased significantly in the early storage and decreased slowly in the late storage. Four varieties of raspberry fruits in the frozen during the changes in enzyme activity roughly the same.