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2015 Volume 37 Issue 9
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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
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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

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  • 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 .
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    沈阳化工大学材料科学与工程学院 沈阳 110142

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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

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 .

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