黄冠梨果皮褐斑病与酚类物质代谢的关系  

The Correlation of Peel Browning Spot with Phenolics Metabolism in Huangguan Pears

作　　者：关军锋[1] 及华[1] 冯云霄[1] 李丽梅[1] 孙玉龙[1] 司建丽[1] 

机构地区：[1]河北省农林科学院遗传生理研究所,河北石家庄050051

出　　处：《华北农学报》2005年第6期80-83,共4页Acta Agriculturae Boreali-Sinica

基　　金：国家自然科学基金资助部分内容(30270933)

摘　　要：对套袋黄冠梨果皮褐斑病果酚类物质以及相关氧化酶活性进行了分析。结果表明,与正常果实比较,褐斑严重的果皮和果肉中酚含量、POD和PPO活性较高,但SOD活性差异不显著;同时,果皮褐斑区域较正常区域酚含量、POD、PPO和SOD活性较高。正常果实表面喷洒1%CaCl2、0.1 mmol/L CPZ、0.1 mmol/L TFP、0.5 mmol/L SO和0.05mmol/L EB溶液后,均未对果皮酚类物质含量产生明显影响,仅EB诱发褐变,而CaCl2降低了PPO活性,SO、EB和TFP的作用相反,CPZ的作用较小。这说明,果皮发生褐变与PPO活性显著升高有密切关系,Ca2+-CaM系统和Ca2+-AT-Pase参与了褐变过程。The phenolics content and some related oxidase activities were determined between healthy and browning spot fruits with bagging in Huangguan pears, the results indicated that there were higher phenolics content and activities of POD and PPO, but not significant difference on SOD activity of peel and flesh in serious peel browning fruits than those in healthy ones, and meanwhile, the content of phenolics and activities of POD, PPO and SOD were higher in browning spot zone than those healthy one. After the application of spraying to the fruit surface with 1% CaCl2,0.1 mmol/L CPZ, 0.1 mmol/L TFP,0.5 mmol/L SO and 0.05 mmol/L EB, the content of phenolics was not obviously affected by all treatments, but the peel browning spot was stimulated only by EB, and more, the PPO activity was decreased by CaCl2, but increased by SO, EB and TFP, as well as was slightly influenced by CPZ. These showed that the occurrence of peel browning was closely related to the marked rise of PPO activity, and Ca^2＋ -CaM system and Ca^2＋ -ATPase might be involved in this browning process.

关 键 词：黄冠梨 果皮 褐斑 酚类物质 氧化酶 钙 

分 类 号：S661[农业科学—果树学]