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在20℃、RH95%条件下对‘Saturn’番茄果实硬度变化进行了物理和化学解析。结果表明,随贮藏天数的推移贯入抵抗和压缩抵抗下降较快,多聚半乳糖醛酸酶(PG)活性和纤维素酶活性变化较大,而果胶甲酯酶(PME)活性变化较小。果肉硬度下降与半纤维素的下降和水溶性果胶(WSP)的上升有密切关系。
Physiological and chemical analyzes of ’Saturn’ tomato fruit firmness were carried out at 20 ° C and RH 95%. The results showed that the penetration resistance and the compressive resistance decreased rapidly with the days of storage, the activities of polygalacturonase (PG) and cellulase varied greatly, while the changes of pectin methylesterase (PME) small. The decrease in pulp firmness is closely related to the decline of hemicellulose and the rise of water-soluble pectin (WSP).