FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (5): 446-448.

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Effects of LOX and PG Enzymes in Chinese Jujube Fruit(Zizyphus Jujuba mill.cv.Dong) on Its Softening and Senescence

 TIAN  Shou-Le, ZHAO  Hui-Qin, XUE  Xiao-Min, ZHAO  Zhi-Hui, ZHOU  Jun-Yi   

  1. 1.Pomology Institute of Shandong;2.North China Coal Medical University;3.Research Center of Chinese Jujube,Agricultural University of Hebei
  • Online:2008-05-15 Published:2011-08-26

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Abstract: Changes of LOX and PG activities were studied on different ripe Dongzao fruits under different storage temperatures.The results showed that the progress of softening and senescence is faster in room temperature than that in cool temperature,and can be delayed but not be inhibited.Both LOX and PG took part in the progress of softening and senescence but the activity peak of LOX was related only before the launch of softening and senescence,so closely related The with the start of softening and senesdence.The LOX activity peak appeared ahead the rapid decline of fruit firmness.It thus showed that PG is involved in softening and senescence because of the marked rising of its activity during the rapid decline of fruit firmness.It belongs to the inductive enzyme.

Key words: softening and senescence, lipoxidase(LOX), polygalacturonase(PG)