摘要:本文以草莓、樱桃为试材，通过两种水果贮藏期间超氧化物歧化酶活性、过氧化物酶活性、过氧化氢酶活性和多酚氧化酶活性的检测，研究其贮藏过程中这几种酶的活性的变化情况。分别采用氮蓝四唑法、愈创木酚法、紫外吸收法和邻苯二酚法对供试水果的超氧化物歧化酶、过氧化物酶、过氧化氢酶和多酚氧化酶进行测定。研究结果证明，随着贮藏期的延长，抗氧化酶的抗氧化能力均有所下降。各个抗氧化酶也都有效抑制了果实的衰老。从数据上看出，樱桃贮藏期间SOD活性呈下降趋势；POD和CAT活性呈上升趋势；PPO呈先下降后上升趋势；而草莓贮藏期间，‘天香’和‘燕香’SOD呈下降趋势，而‘书香’SOD活性呈上升趋势；‘书香’POD活性呈升高趋势，而‘天香’和‘燕香’POD变化平稳；‘书香’SOD、POD和CAT活性高于‘天香’和‘燕香’；而PPO活性却低于‘天香’和‘燕香’。

关键词：超氧化物歧化酶  过氧化物酶  过氧化氢酶  多酚氧化酶  水果

Abstract:In this paper, Strawberry and Cherry as test material, through two kinds of fruits during storage of superoxide dismutase activity, the activity of peroxidase, catalase and polyphenol oxidase activity detection, study the preservation process that the activity of several enzymes in. Using nitrogen blue four triazole, guaiacol method, ultraviolet absorption method and catechol method to test for determination of fruit Research results show that, with the extension of storage period, antioxidant enzymes of antioxidant capacity decreased. Various antioxidant enzymes are the effective suppression of the senescence of fruit. From the data on see, varieties of strawberry varieties of Shu Xiang than for Tian Xiang and Yan Xiang strawberry antioxidant ability stronger, and strawberry and cherry, cherry antioxidant capacity is stronger than strawberry. Cherry storage period SOD activity drop; POD and CAT activity is rising; After the first decline in PPO rising trend; And strawberry storage period, the ‘TianXiang’ and ‘YanXiang’ SOD declined, and ‘ShuXiang’ SOD activity is rising; ‘ShuXiang’POD activity is rising trend, and ‘TianXiang’ and ‘YanXiang’ POD stable; ‘ShuXiang’ of SOD and POD and CAT were higher than ‘TianXiang’ and ‘YanXiang’; but PPO’ s active is less than ‘TianXiang’and ‘YanXiang’. 

Key Words：Superoxide dismutase  Peroxidase  Catalase  polyphenol oxidase  fruit

　　　采后的果蔬是一个活的有机体，其生命代谢活动仍在有序地进行，它们对自由基造成的损伤作用具有一定的防卫能力。而草莓和樱桃都属非呼吸跃变型果实，在贮藏过程中呼吸强度一直呈下降趋势。

　　　由实验得出，对于樱桃果实。低温贮藏期间，SOD活性呈下降趋势；POD和CAT活性呈上升趋势；PPO呈先下降后上升趋势；POD和PPO活性强弱一定程度上可以作为樱桃果实衰老程度的指征。 对于草莓果实。低温贮藏期间，‘天香’和‘燕香’SOD呈下降趋势，而‘书香’SOD活性呈上升趋势；‘书香’POD活性呈升高趋势，而‘天香’和‘燕香’POD变化平稳；‘书香’SOD、POD和CAT活性高于‘天香’和‘燕香’；而PPO活性却低于‘天香’和‘燕香’。单从四种酶的活性变化无法判断不同品种草莓贮藏性能和衰老程度。需要更多实验进一步研究。