紅龍果果實貯藏期間褐變相關酵素活性之變化

Changes in Browning-Related Enzymes Activities during Storage of Pitaya (Hylocereus undatus (HAW) Britt & Rose and Hylocerus polyrhizus (Weber) Britt. & Rose)

錢昫(Shiun Chian) ； 梁佑慎(Yu-Shen Liang) ； 柯立祥(　Lih-Shang Ke)

《台灣農學會報》 12卷6期 (2011/12) Pp. 561-581

https://doi.org/10.6730/JAAT.201112_12(6).0005

摘要

本研究係針對白肉種（Hylocerus undatus（Haw）Britt. &Rose）及紅肉種（Hylocerus polyrhizus （Weber）Britt. &Rose）紅龍果果實採收後分別貯藏於不同溫度（5、10、15℃），調查貯藏期間果實內部褐變相關酵素活性之變化。紅龍果於不同貯藏溫度下，白肉種和紅肉種紅龍果果實之鱗片及果皮PPO、POD活性、總酚類化合物含量、MDA及電解質滲漏，均隨貯藏時間增加而上升。而在5℃貯藏較可減少鱗片及果皮之PPO、POD活性、總酚類化合物含量、MDA及電解質滲漏，顯示紅龍果採收後貯藏於低溫環境下有助於降低果實內部褐變酵素之活性，延緩果實鱗片及果皮褐變之發生。

關鍵字

多酚氧化酵素 ； 過氧化酵素 ； 總酚類化合物 ； 丙二醛 ； 電解質滲漏

並列摘要

A series of studies were conducted to elucidate the changes of polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds, malondialdehyde (MDA) and electrolyte leakage in peel and scale while the two cultivars of pitaya fruits were stored at different storage temperatures (5, 10 and 15℃ respectively). At different storage temperatures, the fruit (peel and scale) PPO and POD activity, total phenolic compounds, MDA and electrolyte leakage of the two cultivars increased with the storage times. At 5℃, the lowest PPO and POD activity, total phenolic compounds, MDA and electrolyte leakage of the two cultivars (peel and scale) were observed. Therefore, pitaya fruit stored at 5℃ was the optimum condition to reduce browning during storage.

並列關鍵字

polyphenol oxidase ； peroxidase ； total phenolic compounds ； malondialdehyde ； electrolyte leakage