冬果梨黑心病的研究

冬果梨贮藏期间发生黑心病的生理原因正在研究。经测定,多酚氧化酶的活性在果心中含量最高。总的多酚类化合物的含量,在梨果实中不同部位的分布与多酚氧化酶活性相似。通过纸层析的研究,证明绿原酸是主要的酚类化合物。黑心病梨离子的外渗量大于好梨。这些结果证明:引起黑心病的生理原因是由于酶促褐变反应。果心中的主要物质是绿原酸。

Studies on the Brown Core of Dongguo Pears

The physiological causes of the core browning of pear frurt during storage have been studied. The polyphenol oxidase activity in the core, flesh and skin have been determined and the site of highest activity found in the core. The dis- tribution of the total polyphenolic content in tne different parts of the pear fruit is similar to that of polyphenol oxidase activity. The chlorogenic acid is the major polyphenolic component by paper chromatogra- phy. In the brown core the leakage of lons increases, as compared with the normal ones. These results show that the physiological cause of the core browning is due to the enzymic browning reaction. The principal substate in tne core is chloro- genic acid.