论文部分内容阅读
以秋果型树莓“哈瑞太兹”和夏果型树莓“菲尔杜德”2种不同类型的树莓为试材,研究了绿果膨大期(花后7d)、转白期(花后14d)、着色期(花后21d)、可采成熟期(花后24d)和过熟期(花后27d)树莓果实原果胶、果胶、纤维素含量及相关酶活性的变化情况。结果表明:随树莓果实的成熟软化,原果胶含量在着色期前表现为上升,之后下降;可溶性果胶呈现逐渐上升趋势,而纤维素含量则表现为降低趋势;多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)和β?半乳糖苷酶(β?Gal)和纤维素酶在可采成熟期前均表现为上升趋势,尤其PG从着色期到可采成熟期上升迅速,而从可采成熟期到过熟期,只有PG酶表现为下降,其它3种酶仍表现为上升趋势。
Two different types of raspberry (raspberry, “Harrietta” and summer fruit raspberry “Ferdot”) were used as experimental materials to study the effects of greening period (7 days after anthesis) , The translocation period (14 days after anthesis), the stained period (21 days after anthesis), the content of pectin, pectin, cellulose and the content of pectin, fructose and cellulose in the ripening stage (24 days after anthesis and the maturity stage) Related enzyme activity changes. The results showed that with the ripening and softening of raspberry fruits, the content of original pectin showed an increase before the coloring period and then decreased; the soluble pectin showed a gradual upward trend while the cellulose content showed a downward trend; the content of polygalacturonic acid PG, PME and β-galactosidase (β-Gal) and cellulase all showed an upward trend before maturity, especially during the period from pigmentation to maturity The period of rapid increase, but from the ripening to ripening stage, only PG enzyme showed a decline, the other three enzymes still showed an upward trend.