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| 題 名 | 番荔枝果實貯藏中的數種酵素活性變化之研究 |
|---|---|
| 作 者 | 蔡龍銘; 吳明昌; | 書刊名 | 技術學刊 |
| 卷 期 | 4:1 1989.03[民78.03] |
| 頁 次 | 頁83-88 |
| 分類號 | 435.39 |
| 關鍵詞 | 果實; 活性; 番荔枝; 貯藏; 酵素; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 為瞭解溫度對一些後熟有關的酵素之活性變化的影響,本試驗中將番荔枝果實貯於室溫(28℃±2℃)、20℃及16℃,每日取樣分析測定澱粉分解酵素、轉化酵素、纖維分解酵素、果膠酯酵素 (PE)、聚半乳醣醛酸酵素 (PG)、多酚氧化酵素、蛋白質分解酵素等之活性變化。將該果實貯藏於室溫 (28℃±2℃) 時其酵素活性之增加甚速,約在第3天達到高峰期,貯藏於20℃時則其酵素活性之變化稍慢,約在4-5天連到高峰期,而貯藏於16℃者,其酵素活性一般均降低,且變化更緩慢,大致在6-7天或更久才能達到高峰期。由此可見低溫具有減低該果實內酵素活性及果實後熟之作用,但15℃或更低之溫度則易造成該果實的寒害,因此要貯藏該果實最適宜之溫度應是16℃。 |
| 英文摘要 | In order to elucidate the effects of storage temperatures on the activity changes of several ripening-relating enzymes, the fruits of sugar apple were picked and stored at ambient temperature (28±2℃), 20℃ and 16℃. Samples were prepared every day for the analyses of enzyme activities namely,α-amylase, invertase, cellulase, pectin esterase (PE), polygalacturonase (PG), polyphetnol oxidase and protease. The activities of enzymes increased very quickly during storage at ambient temperature and reached a peak within 2-3 days. While those stored at 20℃ increased to a peak around 4-5 days, and those at 16℃ were 6-7 days or longer. So, lowering the storage temperature decreased the activities of enzymes and the ripening of the fruits. The temperature 16℃ must be the optimal temperature for storing such kind of fruit since 15℃ or lower temperature would cause chilling injury to it. |
本系統中英文摘要資訊取自各篇刊載內容。