南果梨多酚氧化酶最适作用酶促褐变底物的分析确定

南果梨采用贮藏期间果心，果肉的酚类物质含量呈行合成上升后分解降低趋势，果实出现褐变时期与组织内酚类物质明显减少时期呈对关系。

Analyses ang Determination on Optimal Enzyme Browniny Substrate of Nanguo Pear Polyphenolic

During the postharvest storage of Nanguo pear .the content of fruit core and flesh phenolic substance first increased by composing and then decreased by decomposing .and the period of fruit browning corresponded with thc period of phenolic substance decreasing. During the same period .polyphenolic oxidase activity reached its peak. So the storage browning of Nanguo Pear was due to that the phenolic substance was catalyzed by polyphenolic oxidase while oxygen existed. Experimental analyses showed, that the content ofchlorogenic acid changed significantly after browning, producing brown substance by interacting with polyphenolic oxidase .so chlorogenic acid was identified as one of the important enzyme browning substrates of Nanguo Pear