作　　者： ; ; ;

机构地区： 华南农业大学园艺学院广东省广州市果蔬保鲜重点实验室

出　　处： 《热带亚热带植物学报》 2006年第3期218-221,共4页

摘　　要： 系统研究了香蕉果实软化过程中细胞壁物质―醇不溶性固形物(AIS)以及3种不同性质的果胶物质:水溶性果胶(WSP)、酸溶性果胶(HP)和碱溶性果胶(OHP)含量的变化。结果表明:随果实的成熟软化,AIS的含量不断降低,且在呼吸跃变时急剧降低;WSP的含量不断增加,HP和OHP的含量不断减少,且均表现出在早期变化量少,在果实硬度迅速降低时变化明显。该研究进一步证明细胞壁物质的变化是导致香蕉果实软化的主要原因。 Changes of alcohol-insoluble solids （AIS）, water-soluble pectic substances （WSP）, acid- and alkalisoluble pectic substances （HP, OHP） were determined during banana （Musa acuminata cv. Brazil） fruit softening. Results showed that the contents of AIS decreased continuously with the fruit ripening, and declined rapidly at climacteric stage. The contents of water-soluble pectic substances （WSP） were found increased, while those of acid- and alkali-soluble pectic substances （HP, OHP） decreased. Such changes were little at the beginning of fruit storage, but became more obvious when firmness declined rapidly. It was shown that changes of cell wall substances played an important role in banana fruit softening.

关 键 词： 香蕉果实 细胞壁物质 果胶物质 果实软化

领　　域： [生物学]