原创《10个山东主栽石榴品种果实褐变其相关酶活性比较》：本文是一篇关于石榴论文范文，可作为相关选题参考,和写作参考文献。
摘 要：以10个山东主栽石榴品种为试材,比较分析了其成熟期果实品质、褐变及其相关酶活性、总酚含量和抗氧化能力的差异及相关关系.结果表明,不同石榴品种果实各品质指标存在显著差异,‘泰山红’单果重和可溶性固形物含量最高,‘秋艳’百粒重最大,‘大青皮酸’可滴定酸含量最高,‘泰山三白甜’固酸比和可溶性糖含量最高.不同品种果实褐变及其相关酶活性、总酚含量和DPPH自由基清除率存在显著差异.‘泰山三白甜’果实褐变度、PPO、POD、PAL活性、总酚含量和DPPH自由基清除率均最高.果实品质各指标间存在不同的相关性,褐变度和果实品质、相关酶活性、总酚和DPPH自由基清除率间存在一定的相关性.PPO、POD是影响石榴果实褐变的主导酶类,PAL在一定程度上影响其褐变.果实酚类物质含量高低和其抗氧化能力密切相关.
关键词：石榴；褐变；PPO；POD；PAL
中图分类号：S665.401 文献标识号：A 文章编号：1001-4942（2016）11-0034-04
Abstract Taking 10 dominant pomegranate cultivars in Shandong as materials, the difference and correlation of fruit quality, browning and related enzyme activity, total phenols content, antioxidant capacity were compared and analyzed at maturation stage. The results indicated that the difference of fruit quality was significant in different pomegranate cultivars. The single fruit weight and soluble solid content of ‘Taishanhong’ were the highest. The 100-grain weight of ‘Qiuyan’ was the biggest. The titratable acid content of ‘Daqingpisuan’ was the highest. The ratio of soluble solid and titratable acid and soluble sugar content of ‘Taishansanbaitian’ were the highest. There were significant differences in the fruit browning and related enzyme activities, total phenols content and DPPH radial scavenging activity among different pomegranate cultivars. The browning degree, activities of PPO, POD, PAL, total phenols content and DPPH radial scavenging activity of ‘Taishansanbaitian’ were all the highest. The fruit quality indexes of different pomegranate cultivars existed different correlations. There was certain correlation of browning degree with fruit quality, related enzyme activities, total phenols, DPPH radial scavenging activity. PPO and POD were the dominant enzymes that influenced the fruit browning of pomegranate. PAL influenced the fruit browning of pomegranate to some extent. The antioxidant capacity of pomegranate fruits was closely related to the contents of phenolic compounds.
Keywords Pomegranate； Browning； PPO； POD； PAL
石榴（Punica granatum L.）属石榴科（Punicaceae）石榴属（Punica）落叶灌木或小乔木,在整个热带、亚热带和暖温带等地区均可栽培,果实富含类黄酮、酚酸、单宁、生物碱等多种功能性保健物质,极具发展前景[1,2].石榴褐变是由多酚氧化酶（polyphenol oxidase,PPO）催化酚类物质发生氧化反应引起的生理病害[3,4].苯丙氨酸解氨酶（phenylalanine ammonialyase,PAL）是酚类物质和木质素生物合成的关键酶,影响果实外观品质和组织褐变[5,6].过氧化物酶（peroxidase,POD）是植物中普遍存在的一类氧化还原酶,可和PPO 协同作用引起植物组织褐变[7,8].PPO、PAL和POD也是木质素合成的关键酶,能提高组织的木质化程度,促进其衰老败坏,影响果实褐变[9].近年来,国内外的研究主要集中在石榴采后贮藏期果实品质[10],果实中PPO、PAL、POD活性和其褐变关系[11]等方面,而关于不同石榴品种果实褐变和其相关酶活性的差异及相关关系的研究尚未见报道.因此,本试验以10个山东主栽石榴品种为试材,研究其成熟期果实褐变及相关酶活性、品质指标、总酚含量和抗氧化能力的关系,以期为石榴新优品种的选育、种质创新和产业发展提供科学理论依据.
石榴论文参考资料：
结论：10个山东主栽石榴品种果实褐变其相关酶活性比较为关于对写作石榴论文范文与课题研究的大学硕士、相关本科毕业论文石榴树苗的价格论文开题报告范文和相关文献综述及职称论文参考文献资料下载有帮助。
