Abstract: Fresh firmness, TSS, soluble polyuronides polygalacturonase(PG) and pectin esterase(PE) activities, and peel pigment in different degrees of mature (green mature, yellow ripe, ripe and over ripe)pineapple were studied. A decrease of fresh firmness, TSS, an increase of soluble polyuronides content and activities of PG and PE were observed with maturation of the fruit. Different fresh firmness, soluble polyuronides and PG activity in different parts of pineapple were also observed.

Key words: pineapple, storage characteristics, polygalacturonase, pectin esterase, soluble polyuronides

摘要： 随着菠萝果皮由绿转黄,果肉硬度及可溶性固形物含量降低,可溶性糖醛酸含量增加,多聚半乳糖醛酸酶(PG)活性持续升高,而果胶脂酶(PE)活性在过熟期达到高峰并开始下降。研究表明,同一菠萝不同部位果肉硬度、PG活性及可溶性糖醛酸含量差异较大。

关键词: 菠萝, 贮藏特性, 多聚半乳糖醛酸酶(PG), 果胶酯酶(PE), 可溶性糖醛酸