Starch Breakdown in Ethylene- and Ethanol-treated Bananas: Changes in Phosphorylase and Invertase Activities during Ripening
Starch Breakdown in Ethylene- and Ethanol-treated Bananas: Changes in Phosphorylase and Invertase Activities during Ripening
复制标题
乙烯和乙醇处理的香蕉中的淀粉分解：成熟过程中磷酸化酶和蔗糖酶活性的变化
DOI：
10.3136/nskkk1962.37.11_911
复制
发表时间：
1990
期刊：
影响因子：
--
通讯作者：
H. Kitagawa
中科院分区：
文献类型：
--
作者：
J. U. Agravante;T. Matsui;H. Kitagawa
本文描述了经过乙醇和乙烯处理的香蕉在成熟过程中磷酸化酶和蔗糖酶活性的变化。香蕉果肉中的淀粉含量从绿色阶段的约20%下降到完全成熟阶段的不足1%，而总糖增加到20%。在同一成熟阶段，乙醇和乙烯处理的果实的淀粉和糖含量以及酶活性与对照相当。磷酸化酶活性在淀粉快速分解期间（果皮颜色指数2）增加，并在成熟后期下降，同时淀粉含量下降。另一方面，蔗糖酶活性在绿色阶段非常低，但随着蔗糖的增加，果皮颜色指数3（绿色多于黄色）急剧增加。
This paper describes the changes in phosphorylase and invertase activities during ripening of bananas subjected to ethanol and ethylene treatments.Starch content in the banana pulp decreased from about 20% at the green stage to less than 1% at the fully ripe stage while total sugar increased to 20%. At the same stage of ripeness, the starch and sugar contents, and enzyme ativities of ethanol- and ethylenetreated fruits were comparable to that of the control.Phosphorylase activity increased during the period of rapid starch breakdown(peel color index 2) and declined at the later stages of ripening, concurrent to the decrease in starch content. On the other hand, invertase activity was very low at the green stage but increased sharply at peel color index 3 (more green than yellow)concomitant to the increase in sucrose.