关键词: 甜橙, 果胶甲酯酶, 多聚半乳糖醛酸酶, 纤维素酶, 果实质地

Abstract: This study of Navel orange and Valencia orange is about the relationship between enzymes of Cx, PE, PG and fruit texture components including pectin, cellulose and lignin. The results show:The Cx, PE and PG enzyme exist during the development of orange fruit; different cultivars have a milestone about PE and PG while the orange is mature. While the reactivity of all three enzymes increases, the content of pectin and the hardness decreases. The activity of Cx largely infuluences the hemicellulose which is difficult to dissolved. Following the growth of the fruit, the lignin in the fruit decreases rapidly.

Key words: sweet orange, Cx, PE, PG, fruit texture