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|標題:||The Relationship between Pericarp Browning, Polyphenol Oxidase and Peroxidase Activity of Litchi (Litchi chinensis Sonn.) Fruits
|關鍵字:||荔枝;Pericarp Browning;褐化;多酚氧化酵素;過氧化酵素;果皮褐化;Polyphenol oxidase;Litchi;Browning||Project:||興大園藝, Volume 29, Issue 1, Page(s) 1-10.
Horticulture NCHU, Volume 29, Issue 1, Page(s) 1-10.
The objectives of this experiment were to investigate the relationship between pericarp browning, polyphenol oxidase and peroxidase activity of litchi fruits, and hope to distinguish the importance role of two types of enzymes to litchi pericarp browning. Results showed that water loss of fruit mainly occurred. During pericarp browning of ‘Hei Yeh'litchi fruits, peroxidase activity of the peel was higher than the polyphenol oxidase activity, and showed a tendency to increase during storage. However, variations of polyphenol oxidase activity were not coincidental. Furthermore, when fruits at low humidity induced pericarp browning, the obvious increase phase of peroxidase activity was earlier than polyphenol oxidase. Therefore, it seemed that changes in the peroxidase activity were more significant than the polyphenol oxidase activity in respect of litchi pericarp browning.
|Appears in Collections:||園藝學系|
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