该两种酶、尤其是多聚半乳糖醛酸酶影响了果实质地及组织的稳固结构。
Those two enzymes, especially the PG, had effects on the stability of fruit structure.
从而表明，桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.
在果胶酶中，原果胶酶、聚半乳糖醛酸酶、裂解酶和果胶酯酶得到了广泛深入的研究。
Extensive study of some pectinase such as protopectinases, polygalacturonases, lyases and pectin esterases has been done up to the present.
贮藏对冬枣果实呼吸强度、硬度、非水溶性果胶含量及多聚半乳糖醛酸酶（PG）活性的影响。
The changes of fruit respiration intensity, firmness, non-water soluble pectin content and PG activity of Dongzao jujube(Zizyphus Jujuba) stored in five different atmospheic pressures(86.
多聚半乳糖醛酸酶活性与呼吸强度和内源乙烯的变化趋势较为一致，而果胶甲酯酶活性在整个贮藏期中由高到低变化较为平缓。
The pectin esterase (PE) activity was not obviously associated with the firmness. The activity of PG changed in a certain degree with fluctuation respiration and endogenous ethylene level.
针对加工番茄品种，通过研究破碎温度对其果胶酯酶和聚半乳糖醛酸酶活力的影响，以及破碎温度对产品的冲调性的影响，确定番茄合适的破碎温度。
The optimum broken temperature of the tomato had been confirmed by determining the impact of broken temperature on the activity of pectous enzyme and the solvency of the product.
针对加工番茄品种，通过研究破碎温度对其果胶酯酶和聚半乳糖醛酸酶活力的影响，以及破碎温度对产品的冲调性的影响，确定番茄合适的破碎温度。
The optimum broken temperature of the tomato had been confirmed by determining the impact of broken temperature on the activity of pectous enzyme and the solvency of the product.
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