荔枝果皮褐化與多酚氧化酵素及過氧化酵素之關係

摘要

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.