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本试验以壶瓶枣为试材,研究枣果树上和采后转红机理的异同,通过枣果果皮酚类物质、褐变相关酶及褐变度的分析,探讨采后枣果果皮转红与褐变的关系。结果表明:随着枣果着色面积的增大,树上枣果果皮褐变度变化较小,而采后枣果褐变度显著增大。树上枣果果皮酚类物质含量与PPO活性均呈缓慢增大趋势,而采后枣果果皮酚类物质含量下降,PPO活性增加,采后枣果皮酚类物质与褐变度呈显著负相关(r壶瓶枣=-0.952**),采后枣果果皮PPO活性与褐变度呈显著正相关(r壶瓶枣=0.786*),表明采后枣果转红是酚类物质的氧化作用且PPO是褐变主要酶。
In this experiment, the bottle-necked jujube was used as test material to study the similarities and differences of jujube-fruit tree and post-harvest turning red mechanism. Through the analysis of phenolic material, browning-related enzymes and browning degree of jujube fruit, Relationship with browning. The results showed that with the increasing of the coloration area of jujube fruit, the browning degree of jujube fruit pericarp changed little while that of postharvest jujube fruit increased significantly. The content of phenolic compounds and PPO activity in jujube fruit showed a slowly increasing trend, while the content of phenolic compounds in fruit jujube decreased and the PPO activity increased after harvest, and there was a significant negative correlation between phenolic compounds and browning degree (r pot bottle date = -0.952 **), postharvest jujube fruit peel PPO activity and browning degree was significantly positive (r bottle bottle = 0.786 *), indicating that post-harvest jujube turn red phenolic oxidation Role and PPO browning is the main enzyme.