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为了探讨软枣猕猴桃[Actinidia arguta(Sieb.et Zucc.)Planch.Ex Miquel]果实软化特性,以软枣猕猴桃果实为试材,测定了果实软化各个阶段的品质、呼吸率、乙烯发生量、淀粉含量、细胞壁成分变化以及果实软化阶段果胶和半纤维素分子大小变化。结果表明,软枣猕猴桃果实软化过程中硬度迅速下降、可溶性固形物含量迅速增加和可滴定酸含量下降明显。在果实软化前期淀粉降解迅速,呼吸高峰出现,乙烯发生量增加,半纤维素降解明显;而果实软化后期果胶和纤维素降解明显。初步认为软枣猕猴桃果实软化是淀粉降解、乙烯和果胶酶等多种因素共同作用的结果。
In order to investigate the fruit softening properties of Actinidia arguta (Sieb.et Zucc.) Planch.Ex Miquel, the fruit quality and respiration rate, ethylene production, starch content Content, cell wall composition changes and fruit softening stage pectin and hemicellulose molecular size changes. The results showed that the hardness of Actinidia deliciosa fruit decreased rapidly during the softening process, the soluble solid content increased rapidly and the titratable acid content decreased obviously. In the early stage of fruit softening, the starch degraded rapidly, the peak of respiration appeared, the amount of ethylene increased, and the degradation of hemicellulose was obvious. However, the pectin and cellulose degraded significantly in the late stage of fruit softening. It is preliminarily believed that softening of jujube fruit is the result of starch degradation, ethylene and pectinase and many other factors.