猕猴桃果实软化衰老过程中糖类及其相关酶活性的变化  

The Changes of Sugar and Related Enzymes Activity in Kiwifruit During Softening and Senescence

作　　者：吴炼[1] 王仁才[2] 王中炎[3] 曾柏全[4] 

机构地区：[1]中南林学院资源与环境学院,湖南长沙410004 [2]湖南农业大学园艺园林学院,湖南长沙410004 [3]湖南省园艺研究所,湖南长沙410004 [4]中南林学院生命科学院,湖南长沙410004

出　　处：《经济林研究》2005年第4期28-31,共4页Non-wood Forest Research

摘　　要：研究了猕猴桃果实软化衰老过程的糖以及与糖类相关酶活性的变化。结果表明:钙处理的猕猴桃果实对蔗糖合酶、蔗糖磷酸合酶和转化酶作用均明显,但猕猴桃果实糖类代谢中起主要作用的酶是蔗糖合酶和转化酶,而蔗糖磷酸合酶对果实软化衰老阶段作用较小。The changes of sugar and related enzyme activity in kiwifruit during softening and senescence were researched. The results indicated that Ca^2＋ treatment could influence activity of sucrose synthase （SS）, sucrose phosphate synthase （SPS） and invertase （AI and NI） effectively, but sucrose synthase and invertase played important parts in sugar metabolism, and sucrose phosphate synthase caused a less effect on Softening and senescence.

关 键 词：猕猴桃 酶 软化衰老 

分 类 号：S663.4[农业科学—果树学]