番荔枝果實貯藏中的數種酵素活性變化之研究

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Title:	番荔枝果實貯藏中的數種酵素活性變化之研究
Authors:	蔡龍銘吳明昌
Contributors:	觀光系
Keywords:	果實活性番荔枝貯藏酵素
Date:	1989-03
Issue Date:	2017-08-22 11:17:44 (UTC+8)
Abstract:	為瞭解溫度對一些後熟有關的酵素之活性變化的影響，本試驗中將番荔枝果實貯於室溫(28℃±2℃)、20℃及16℃，每日取樣分析測定澱粉分解酵素、轉化酵素、纖維分解酵素、果膠酯酵素 (PE)、聚半乳醣醛酸酵素 (PG)、多酚氧化酵素、蛋白質分解酵素等之活性變化。將該果實貯藏於室溫 (28℃±2℃) 時其酵素活性之增加甚速，約在第3天達到高峰期，貯藏於20℃時則其酵素活性之變化稍慢，約在4-5天連到高峰期，而貯藏於16℃者，其酵素活性一般均降低，且變化更緩慢，大致在6-7天或更久才能達到高峰期。由此可見低溫具有減低該果實內酵素活性及果實後熟之作用，但15℃或更低之溫度則易造成該果實的寒害，因此要貯藏該果實最適宜之溫度應是16℃。 In order to elucidate the effects of storage temperatures on the activity changes of several ripening-relating enzymes, the fruits of sugar apple were picked and stored at ambient temperature (28±2℃), 20℃ and 16℃. Samples were prepared every day for the analyses of enzyme activities namely,α-amylase, invertase, cellulase, pectin esterase (PE), polygalacturonase (PG), polyphetnol oxidase and protease. The activities of enzymes increased very quickly during storage at ambient temperature and reached a peak within 2-3 days. While those stored at 20℃ increased to a peak around 4-5 days, and those at 16℃ were 6-7 days or longer. So, lowering the storage temperature decreased the activities of enzymes and the ripening of the fruits. The temperature 16℃ must be the optimal temperature for storing such kind of fruit since 15℃ or lower temperature would cause chilling injury to it.
Relation:	技術學刊 4:1 民78.03 頁83-88
Appears in Collections:	[Department of Tourism & Graduate Institute of Tourism Industry ] periodical articles

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