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柚果实在贮藏期间,果皮中的超氧化物歧化酶(SOD)活性前期呈缓慢下降趋势,60天后逐渐上升;果肉中的SOD活性则相反。果皮中的过氧化物酶(POD)活性迅速上升,60—75天后下降;果肉中的POD活性变化与果皮相似,只是90天后又缓慢上升,但果肉中的POD活性较小。自交和杂交官溪蜜柚果皮中的过氧化氢酶(CAT)活性呈下降
Pomelo fruit during storage, the pericarp superoxide dismutase (SOD) activity showed a slow decline in the early prophase, gradually increased after 60 days; pulp of the SOD activity is the opposite. The activity of peroxidase (POD) in pericarp rose rapidly and decreased after 60-75 days. The change of POD activity in flesh was similar to that of peel, but increased slowly after 90 days, but the activity of POD in flesh was less. The catalase (CAT) activity in the selfing and hybrid Guanxi pomelo peel decreased