狗枣猕猴桃果实软化过程中阶段性专一酶的研究Study on the Stage Specific Enzymes During Fruit Softening Process of Actinidia kolomikta
苍晶,王学东,王军虹,桂明珠
摘要(Abstract):
狗枣猕猴桃果实采后软化过程分两个阶段,第一阶段软化较快,起主要作用的阶段性专一酶是淀粉酶;第二阶段软化较慢,起主要作用的阶段性专一酶是多聚半乳糖醛酸酶。乙烯释放对果实软化有促进作用;保护性酶(过氧化物酶。过氧化氢酶)出现在果实软化后期,因而不是果实软化的阶段性专一酶。
关键词(KeyWords): 猕猴桃;软化;阶段性专一酶
基金项目(Foundation): 黑龙江省自然科学基金资助项目(编号:C 9836)
作者(Author): 苍晶,王学东,王军虹,桂明珠
Email:
DOI: 10.13925/j.cnki.gsxb.2001.05.009
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