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对不同发病程度的冬枣黑斑型病果细胞壁降解酶、病程相关酶活性测定,表明1—3级发病程度的冬枣果实蛋白酶、脂肪酶活力(U·mg~(-1))均呈迅速下降态势,分别从9.80降至3.00、11.67降至0.17,到3—5级(中等程度到严重发病)这一过程下降趋于平缓,活力保持在一个较低水平;而1—4级发病程度的果实果胶酶的活力(U·mg~(-1))保持连续上升,从0.124到0.303,4级发病程度后又下降至0.291U·mg~(-1),但直到果实严重发病(5级)仍保持较高活性。PPO活力、PAL活力均在4级发病程度前呈迅速上升之后又迅速下降态势。发病果实和健康果实的芳香物质种类总体上趋于一致,但含量存在一定差异,36min后发病果实出现健康果实所不具有的两种挥发性芳香类物质。
The results showed that the activities of protease and lipase (U · mg ~ (-1)) in fruit of jujube jujube were decreased rapidly with the severity of 1-3, The trend decreased from 9.80 to 3.00 and from 11.67 to 0.17 respectively. The decline from 3-5 to moderate (severe to severe) tended to be gentle and the vitality remained at a relatively low level. However, the incidence of grade 1-4 The fruit pectinase activity (U · mg ~ (-1)) kept increasing continuously from 0.124 to 0.303, and then dropped to 0.291U · mg ~ (-1) Level) still maintain a high activity. PPO vitality, PAL vitality in the 4 before the degree of illness was rapidly rising after the rapid decline in the situation. On the whole, the types of aromatic substances in the fruit and healthy fruit tend to be the same, but there are some differences in the content of the aromatic substances in the fruit. After 36 minutes, the two volatile aromatic substances that the healthy fruits do not have appear.