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The Changes of the Bagged Pear Fruits Quality、Sclereids and the Relative Enzymes Activity

Author: ZhangZhenMing
Tutor: ZhangShaoLing
School: Nanjing Agricultural College
Course: Pomology
Keywords: Pear fruits Fruit quality Fruit development Peroxidase(POD) Polyphenol oxidase(PPO) phenylalanine ammonia-lyase (PAL) Sclereid
CLC: S661.2
Type: Master's thesis
Year: 2006
Downloads: 74
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Abstract

The total soluble sugars、the content of titratable acid、total soluble sugars、the pulp hardness and fruit weight on average et al in "Dangshansu""kousui" pear fruits using DNS means、alkali means、GY-1 sclerometer et al。The activity of Peroxidase (POD)、Polyphenol oxidase(PPO) and phenylalanine ammonia-lyase (PAL) of pear fruits flesh and pericarp at different stages were tested using Quiroga means、Das means and Zhang Zhifen means; Using olefin slice up means tested the distributing、consistency and diameter in length and breadth。The relations of between fruit flesh sclereid and the activity of Peroxidase (POD)、Polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) were carried out as well。Fruits of pear cultivars Dangshansu and kousui pears were used as materials for studying the inherence (total soluble sugars、the content of titratable acid、deoxidize vitamineC、total soluble sugars et al ) and appearance qualities(fruit weight on average、the pulp hardness、Pericarp glabrousness of fruit et al)。At first, select a sort of bag from the types of bags。The results showed that the TSS (total soluble solid), total soluble sugars and fruit weight on average in bagged Dangshansu and kousui pear fruits were different decreased than CK, the inclusion of Dangshansu pear fruit in bagged was more depressed than kousui pear fruit, total soluble sugars, the TSS (total soluble solid) and fruit weight on average in bagged Dangshansu pear fruit were more decreased separately than that of kousui pear fruit in bagged 2.1%, 1.15%, 7.11%。Pericarp glabrousness of Dangshansu and kousui pear fruits bagging was batter than CK and the fruit spot of fruit bagging was less than CK in evidence, and appearance quality of Dangshansu of fruit bagging was improved more than that of kousui. The effect of the two- layer and three-layer bags were better than the single-layer bags. But the price of the three-layer bags was higher than that of the two- layer bags, so the two-layer fruit bags is the best choice. the L2-1 bag was the best among of the two-layer fruit bagsThen at fruit development different stages tested using the type of L2-1bag, discuss the relations of between the inherence (total soluble sugars、the content of titratable acid、deoxidize vitamineC、total soluble sugars et al) and appearance qualities (fruit weight on average、the pulp hardness、Pericarp glabrousness of fruit et al) as well as the activities of enzymes of related qualities form(POD、PPO、PAL); and discuss the relationship of the enzymes (POD, PPO, PAL) and sclereids, make sure the best stage. The result showed that: the best period of Dangshansu pear fruit in bagged was about 28 days after flour; the best period of kousui pear fruit in bagged was 28～35 days after flour; The content of sclereid of Dangshansu and kousui pear fruits different stage bagged were markedly decreased than CK; The activity of POD、PAL and PPO of Dangshansu and kousui pear fruits different stage bagged were separately decreased than CK; Between the content of finally sclereid and the activity of POD、PAL、PPO of Dangshansu and kousui pear fruits different stage bagged were differently markly positive correlativity.

The Changes of the Bagged Pear Fruits Quality、Sclereids and the Relative Enzymes Activity

Abstract

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