不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究

黄树苹,徐长城,谈杰,张敏,王春丽,陈霞,甘莉,谈太明

doi:10.13718/j.cnki.xdzk.2015.09.005

西南大学学报（自然科学版）

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不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究

黄树苹,徐长城,谈杰,张敏,王春丽,陈霞,甘莉,谈太明. 不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究[J]. 西南大学学报（自然科学版）, 2015, 37(9). doi: 10.13718/j.cnki.xdzk.2015.09.005

引用本文:

HUANG Shu-ping,XU Chang-cheng,TAN Jie,ZHANG Min,WANG Chun-li,CHEN Xia,GAN Li,TAN Tai-ming. Studies on the Variation of Browning Degree,Polyphenol Oxidase (PPO) Activity and Polyphenol Content in Fruit Flesh of Luffa (Luf f a cylindrica) Influenced by Different Factors[J]. Journal of Southwest University Natural Science Edition, 2015, 37(9). doi: 10.13718/j.cnki.xdzk.2015.09.005

Citation:

HUANG Shu-ping,XU Chang-cheng,TAN Jie,ZHANG Min,WANG Chun-li,CHEN Xia,GAN Li,TAN Tai-ming. Studies on the Variation of Browning Degree,Polyphenol Oxidase (PPO) Activity and Polyphenol Content in Fruit Flesh of Luffa (Luf f a cylindrica) Influenced by Different Factors[J]. Journal of Southwest University Natural Science Edition, 2015, 37(9). doi: 10.13718/j.cnki.xdzk.2015.09.005

不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究

黄树苹,徐长城,谈杰,张敏,王春丽,陈霞,甘莉,谈太明

武汉市蔬菜科学研究所,武汉,430065 武汉市黄陂区农业技术推广试验站,武汉,430300

Studies on the Variation of Browning Degree,Polyphenol Oxidase (PPO) Activity and Polyphenol Content in Fruit Flesh of Luffa (Luf f a cylindrica) Influenced by Different Factors

HUANG Shu-ping,XU Chang-cheng,TAN Jie,ZHANG Min,WANG Chun-li,CHEN Xia,GAN Li,TAN Tai-ming

摘要: 以普通丝瓜为试材，探讨了果实发育程度、不同品种、生长季节对丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比的影响。结果表明：开花当天果肉的褐变度、多酚氧化酶活性及多酚质量比最高，此后逐渐降低，花后9d果肉的褐变度相对较低，可以作为采摘的最佳时期；不同品种丝瓜的褐变度和多酚质量比差异具有统计学意义，其中白皮丝瓜的褐变度和多酚质量比相对较低；秋季丝瓜果肉的褐变度、多酚氧化酶活性及多酚质量比显著高于夏季。
- 普通丝瓜 /
- 褐变度 /
- 多酚氧化酶活性 /
- 多酚 /
- 影响因素
Abstract: The effects of fruit development ,variety and growth season on flesh browning degree ,polyphe‐nol oxidase (PPO) activity and polyphenol content of Luffacy lindrica were investigated .Results showed that the flesh browning degree ,polyphenol oxidase (PPO) activity and polyphenol contents were the high‐est of luffa flesh at anthesis and decreased thereafter .On the ninth day after anthesis ,the above parame‐ters showed the minimum values and ,therefore ,it was the optimum time for fruit harvesting .Different varieties had statistically significant effects on flesh brow ning degree and polyphenol contents and the val‐ues of the white‐peel L. cylindrica were significantly lower than those of its green‐peel counterpart .The flesh browning degree ,polyphenol oxidase (PPO) activity and polyphenol content of L. cylindrica were lower in summer than in autumn .
- Luffacylindrica Roem，browning degree，polyphenol oxidase activity，polyphenol，influen-cing factor /

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不同影响因素下普通丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比变化研究

黄树苹,徐长城,谈杰,张敏,王春丽,陈霞,甘莉,谈太明

武汉市蔬菜科学研究所,武汉,430065 武汉市黄陂区农业技术推广试验站,武汉,430300

关键词:

摘要: 以普通丝瓜为试材，探讨了果实发育程度、不同品种、生长季节对丝瓜果肉褐变度、多酚氧化酶活性及多酚质量比的影响。结果表明：开花当天果肉的褐变度、多酚氧化酶活性及多酚质量比最高，此后逐渐降低，花后9d果肉的褐变度相对较低，可以作为采摘的最佳时期；不同品种丝瓜的褐变度和多酚质量比差异具有统计学意义，其中白皮丝瓜的褐变度和多酚质量比相对较低；秋季丝瓜果肉的褐变度、多酚氧化酶活性及多酚质量比显著高于夏季。

English Abstract

Studies on the Variation of Browning Degree,Polyphenol Oxidase (PPO) Activity and Polyphenol Content in Fruit Flesh of Luffa (Luf f a cylindrica) Influenced by Different Factors

武汉市蔬菜科学研究所,武汉,430065 武汉市黄陂区农业技术推广试验站,武汉,430300

Keywords:

Abstract: The effects of fruit development ,variety and growth season on flesh browning degree ,polyphe‐nol oxidase (PPO) activity and polyphenol content of Luffacy lindrica were investigated .Results showed that the flesh browning degree ,polyphenol oxidase (PPO) activity and polyphenol contents were the high‐est of luffa flesh at anthesis and decreased thereafter .On the ninth day after anthesis ,the above parame‐ters showed the minimum values and ,therefore ,it was the optimum time for fruit harvesting .Different varieties had statistically significant effects on flesh brow ning degree and polyphenol contents and the val‐ues of the white‐peel L. cylindrica were significantly lower than those of its green‐peel counterpart .The flesh browning degree ,polyphenol oxidase (PPO) activity and polyphenol content of L. cylindrica were lower in summer than in autumn .