急降温对活性氧和梨果心褐变的影响  

EFFECTS OF LOW TEMPERATURE ON H_2O_2 AND HEART BROWNING OF CHILI AND YALI(PYRUS BRET SCHNEIDERI R.)

作　　者：鞠志国[1] 原永兵[1] 刘成连[1] 战淑敏[1] 辛士海 

机构地区：[1]山东莱阳农学院,莱阳市河洛乡果树站

出　　处：《中国农业科学》1994年第5期77-81,共5页Scientia Agricultura Sinica

基　　金：国家青年自然科学基金

摘　　要：急降温条件下，鸭梨较茌梨更易产生果心褐变。贮至６０天，二者褐变率分别为４７．９％和２．７％，其间鸭梨果心细胞内积累Ｈ２Ｏ２和丙二醛较多，组织相对电导率也高于茌梨，但超氧化物岐化酶（ＳＯＤ）和过氧化氢酶（ＣＡＴ）活性低于茌梨，特别是在低温条件下鸭梨ＣＡＴ活性迅速下降，导致Ｈ２Ｏ２积累，引起果心褐变。Under the condition of low temperature treatment immeddiatly after harvest(from about 25℃ to 0±1℃),Yali showed higher heart browning rate(2.7%).In 60 deys low temperature storage the relative conductivity and malondialdehyde(MDA)of Yali were higher than that of Chili while the later possessed a higher level of superoxide dismutase(SOD)and Catalase(CAT)activity in comparison with the former.SOD activity in both cultivars remained nearly the same during low temperature storage while CAT activity decraesed with the CAT activity in Yali decraesed even more rapidly,which caused the tissue of Yali to accumulate a fold more H2O2.The H2O2 accumulation coincides with membrane breakdown and heart browning.The above results showed that CAT was more sensitive to low temperature treatment immediatly after harvest and it may be taken as an index in fruit quality breeding and fruit culture.

关 键 词：果心褐变 梨 降温 活性氧 贮藏 

分 类 号：S661.209.3[农业科学—果树学]