四川农业大学学报 ›› 2003, Vol. 21 ›› Issue (02): 113-115.doi: 10.16036/j.issn.1000-2650.2003.02.009

• 研究论文 • 上一篇    下一篇

桃果实成熟期的软化机理探讨

陈安均1, 蒲彪1, 罗云波2, 刘远鹏1   

  1. 1. 四川农业大学 信息与工程技术学院, 四川 雅安 625014;
    2. 中国农业大学 食品学院, 北京 100094
  • 收稿日期:2003-02-24 出版日期:2003-06-30 发布日期:2017-03-06
  • 基金资助:
    四川省教育厅青年科学基金资助项目。

The Study on Mechanism of Softening During Peach Ripening

CHEN An-jun1, PU Biao1, LUO Yun-bo2, LIU Yuan-peng1   

  1. 1. College of Information and Engineering Technology, Sichuan Agricultural University, Yaan 625014, Sichuan, China;
    2. Department of Food Science, China Agricultural University, Beijing 100094, China
  • Received:2003-02-24 Online:2003-06-30 Published:2017-03-06

摘要: 研究了在自然成熟和催熟条件下,大久保桃果实硬度与乙烯、脂肪氧合酶、多聚半乳糖醛酸酶及相关代谢的研究。结果表明桃果实软化是一个受多因素调节的生理过程,脂肪氧合酶可能与果实前期软化有关,酯肪氧合酶、乙烯、多聚半乳糖醛酸酶都参与了果实后期的软化过程。

关键词: 桃, 大久保桃, 果实, 软化

Abstract: The relationships between the peach fruit firmness and ethylene, Lox, PG and related metabolism were studied during natural and accelerating ripening.The results show that peach fruit softening is a physiology process regulated by many factors.It is possible that Lox is related to the early softening, process and Lox, ethylene and PG are all involved in the late softening process.

Key words: peach, amygdalus persica (prunus persica), fruit, softening

中图分类号: 

  • S6662.1