实验将富士苹果纵切为4等分后贮藏,对切割部位下2.5 mm(表层)和5.0 mm(内层)果肉的可滴定酸、还原糖、Vc、总酚以及蛋白质等含量进行测定,并对多酚氧化酶(PPO)和过氧化物酶(POD)活性变化进行分析。实验结果显示,切割伤害会对苹果产生一系列不利影响,并且表层果肉由于直接受到伤害受到的影响大于内层果肉。苹果对切割伤害的反应是一个整体的反应,内层果肉对表层果肉有一个物质的输送过程,表层及内层各参数的变化既相关又有明显区别。 In the experiment, Fuji apple was longitudinally cut into 4 equal parts and stored. The contents of titratable acid, reducing sugar, Vc, total phenol and protein of 2.5 mm (surface layer) and 5.0 mm (inner layer) Polyphenol oxidase (PPO) and peroxidase (POD) activity changes were analyzed. The experimental results show that the cutting damage will have a series of adverse effects on the apple, and the surface of the pulp as a direct impact on the affected more than the inner pulp. Apple’s response to cutting damage is an overall reaction. The inner pulp has a substance transport process to the surface pulp, and the changes of the parameters of the surface layer and the inner layer are both related and obviously different.