บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Water content of tissues, protective enzyme activity and their relationship to juicy sac granulation in pummelo at postharvest stage.

Zheng GuoHua; Pan DongMing; Qiu YouPing; Pan WenGuo;

Journal of Fujian Agricultural University Year: 1999 Vol: 28 Issue: 4 Pages: 428-433 Ref: 9 ref.

1999

บทคัดย่อ

Water content of tissues, protective enzyme activity and their relationship to juicy sac granulation in pummelo at postharvest stage.

Changes in enzyme activities during storage of pummelo fruits (for up to 210 days) were investigated. The activity of superoxide dismutase (SOD) in fruit rind decreased slowly during early storage, then increased gradually after 60 days of storage. SOD activity in pulp increased to a peak between 60 and 70 days of storage, then decreased. The activity of peroxidase (POD) in rind increased to a peak between 60-75 days of storage, then decreased gradually. In pulp, POD activity was low with a small peak after 45 days of storage, then increased gradually after 90 days of storage. The activity of catalase in rind and pulp varied with pummelo type (inbred, hybrid or 4 season), but in all cases decreased after 60-90 days of storage. The concentration of malondialdehyde in rind and pulp increased during early storage, peaked between 75 and 90 days of storage, then decreased; the peak was earlier and higher for inbred pummelos compared with the others. The index of juicy sac granulation in 4 season pumm

elo was almost 0, but that in hybrid increased from 1.374 to 2.29%, and that in inbred increased from 37.47 to 94.67%.