荔枝果實生長及貯藏期間色素與褐變相關酵素活性之研究

Studies on Pigments and Browning-Related Enzymes During Growth and Storage of Litchi (Litchi chinensis Sonn.) Fruits.

陳冠霖(Kuan-Lin Chen)

指導教授 ： 柯立祥

國立屏東科技大學/農學院/農園生產系所/碩士(2011年)

https://doi.org/10.6346/NPUST.2011.00041

摘要

荔枝採收後具有容易褐變之問題。褐變因素可能為果皮失水乾燥、花青素降解、病菌危害及酵素作用。本研究以台灣主要栽培種‘玉荷包’及‘黑葉’ (Litchi chinensis Sonn.)為材料，探討荔枝果實生長發育期間，果皮色澤、葉綠素與花青素含量、多酚氧化酵素及過氧化酵素活性之變化，及其與採後褐變之關係。果實分為裸果與PE袋旋口包裝兩種，分別貯藏於25、15與5℃環境下。結果顯示，果實發育到成熟，果皮亮度、彩度與色相角度下降、葉綠素含量下降、花青素含量增加、可滴定酸含量下降而pH升高、PPO與POD活性增加。低溫PE袋旋口包裝可顯著抑制貯藏果實失重、果皮失水、果皮色澤惡化、果皮褐化、果實腐爛、並抑制PPO與POD活性增加，及花青素與葉綠素降解。5℃PE袋旋口包裝有最長的貯藏壽命。因此，荔枝果皮褐化之因素為果皮失水、病原菌危害及果實老化。

關鍵字

荔枝 ； 多酚氧化酶 ； 過氧化酶 ； 花青素 ； 褐化

並列摘要

Litchi fruit pericarp easily turn brown after harvest. Pericarp brown may be due to pericarp desiccation, anthocyanin degradation, pathogens attact, and enzyme action. In this study main cultivars of Taiwan ‘Yuh Her Bau’ and ‘Hak Ip’ were used as material, to investigate fruit pericarp color, chlorophyll, anthocyanins content, polyphenol oxidase (PPO) and peroxidase (POD) activity changes during fruit growth and development, and their correlations to the postharvest storage browning of litchi pericarp. Fruits were distributed into rotate bag PE packaging and control groups, then stored under 25, 15, and 5℃condition. The result showed that from fruit growth to mature, pericarp lightness, chroma, hue angle, chlorophyll, and tiratable acidity gradually decreased. However, anthocyanins, PPO POD activity, and pH increased. Under storage, low temperature rotate bag PE packaging can prevent fruit weight and pericarp moisture loss, pericarp color deterioration, pericarp browning and fruit decay. But, anthocyanin and chlorophyll degradation, PPO and POD activity increased. The longest storage life was under 5℃ with rotate bag PE packaging. Therefore, the main factor inducing pericarp browning was pericarp water loss, pathogens attack and fruit senescence.

並列關鍵字

litchi (Litchi chinensis Sonn.) ； polyphenol oxidase ； peroxidase ； anthocyanin ； browning

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