番荔枝果實貯藏中的數種酵素活性變化之研究

文化大學機構典藏 CCUR > 商學院 > 觀光事業學系暨研究所 > 期刊論文 > Item 987654321/37612

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://irlib.pccu.edu.tw/handle/987654321/37612

题名:	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
贡献者:	觀光系
关键词:	果實活性番荔枝貯藏酵素
日期:	1989-03
上传时间:	2017-08-22 11:17:44 (UTC+8)
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℃。 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.
關聯:	技術學刊 4:1 民78.03 頁83-88
显示于类别:	[觀光事業學系暨研究所 ] 期刊論文

文件中的档案:

档案	描述	大小	格式	浏览次数
index.html		0Kb	HTML	102	检视/开启

检视Licence

在CCUR中所有的数据项都受到原著作权保护.

数据加载中.....