番茄褐变型筋腐果与正常果实生理生化分析  

Comparison of Blotchy Ripening Fruit and Normal Fruit of Tomato

作　　者：齐明芳[1] 须晖[1] 李天来[1] 

机构地区：[1]沈阳农业大学园艺学院

出　　处：《中国蔬菜》2005年第9期4-7,共4页China Vegetables

基　　金：国家"十五"攻关课题(2001BA503B);辽宁省"十五"重大攻关课题(2001215001)

摘　　要：通过对番茄褐变型筋腐果与正常果实做对比分析测定,探讨褐变型筋腐果发生的生理生化基础。结果表明:与正常果实相比,褐变型筋腐果果肉乙烯的释放量明显减少,葡萄糖与果糖的含量都有所降低;发病较轻的1级病果果肉全碳、全氮含量降低,碳氮比下降,而在维管束中,未褐变维管束中全碳、全氮含量与碳氮比升高,褐变维管束中全碳含量升高,全氮含量与正常果相差不多,碳氮比明显升高;在发病较重的3级病果中,占果实少部分的红果肉及未褐变维管束中全碳、全氮含量及碳氮比都较高,褐变组织中全碳、全氮含量及碳氮比都最低;病果褐变组织氨基酸总量降低,而酚类物质的含量升高。Comparison of physiological and biochemical changes between normal and blotchy ripening fruit （the fruit with brown vascular bundle） using a susceptive variety-Jiafen No. 10 was carried out. The results were as follows： in the blotchy ripening fruit flesh had lower level of ethylene, fructose and glucose as compared with normal fruit. In the Grade One blotchy ripening fruit, total carbon and nitrogen content and the ratio of C/N were lower than that of normal fruit, but in vascular, bundle total carbon and C/N were higher. While in the Grade Three blotchy ripening fruit, total carbon, nitrogen, total amino acid content and C/N decreased in brown tissue. In the brown vascular bundle and green flesh of blotchy ripening fruit, there was high phenols matter.

关 键 词：番茄 褐变型筋腐果 正常果实 生理生化基础 葡萄糖 果糖 

分 类 号：S436.412.1[农业科学—农业昆虫与害虫防治]