|Table of Contents|

Changes of Total Phenols and Related Enzymes Activity in the Browning Process of Bletilla striata Protocorm(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年06期
Page:
97-99
Research Field:
Publishing date:

Info

Title:
Changes of Total Phenols and Related Enzymes Activity in the Browning Process of Bletilla striata Protocorm
Author(s):
CAI Ying-hao1 ; GONG Ning1; LI De-qin1; ZHANG Ming-sheng2
1.College of Life Science,Guizhou Normal University，Guiyang,Guizhou 550001;
2.College of Life Science，Guizhou University,Guiyang,Guizhou 550001
Keywords:
Bletilla striata protocorm; browning; total phenos content; PPO; POD; PAL
PACS:
S 567.23+9
DOI:
-
Abstract:
Taking Bletilla striata protocorm of varying browning degrees as the basic materials，the relation between the Bletilla striata protocorm browning degree and the activity of PPO，POD and PAL were studied.The results indicated that within some limits，the total phenols went up as the browning degree increased.On the contrary，the total phenols decreased as the browning degree went up over a range.The activity variation of PPO tended to be on accordance with that of PAL，which kept a positive correlation with browning degree in prophase and they went down as browning degree went up at the latter stage.The activity of POD went down slightly as the browning degree increased.

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Last Update: 2014-08-23