不同贮藏温度对枇杷果肉木质化及相关酶活性的影响  

The Effects of Different Storage Temperatures on Lignification and Related Enzymes Activities in Loquat Pulp

作　　者：吴锦程[1] 唐朝晖[1] 陈群[1] 夏海琳[1] 赖育兰[1] 

机构地区：[1]福建省莆田学院环境与生命科学系,福建莆田351100

出　　处：《武汉植物学研究》2006年第3期235-239,共5页Journal of Wuhan Botanical Research

基　　金：福建省科技厅资助重点课题(2002I023)

摘　　要：将“解放钟”枇杷(Eriobotrya japonicaL ind l.cv.Jiefangzhong)果实于4℃和12℃下贮藏,研究了不同贮藏温度对采后枇杷果肉木质化及相关酶活性的影响。结果表明,4℃贮藏的枇杷果肉苯丙氨酸解氨酶(phenylalan ineammon ia lyase,PAL)、4-香豆酸辅酶A连接酶(4-coum arate coenzym e A ligase,4-CL)、肉桂醇脱氢酶(c innamyl alco-hol dehydrogenase,CAD)和过氧化物酶(peroxidase,POD)活性高于12℃贮果,而多酚氧化酶(polyphenol oxidase,PPO)活性低于12℃贮果。4℃贮藏的枇杷果肉硬度和木质素含量不断增加,果肉木质化较为严重;12℃贮藏的枇杷果肉硬度和木质素含量低于4℃贮果,果肉木质化程度较低。低温诱导PAL和POD活性的上升是导致枇杷果肉发生木质化的主要原因。The effects of different storage temperatures on lignification and related enzyme activities of loquat （ Eriobotrya japonica Lindl. cv. Jiefangzhong） pulp stored at 4℃ and 12℃ were studied. The results showed that phenylalanine ammonia lyase（ PAL, EC 4.1.3.5. ） activity, 4-coumarate coenzyme A ligase （4-CL, EC 6.2.1.12. ） activity, cinnamyl alcohol dehydrogenase （CAD, EC 1.1.1. 195. ） activity and peroxidase（ POD, EC 1.11.1.7. ） activity of loquat pulp stored at 4℃ were higher than those stored at 12℃, while polyphenol oxidase（ PPO,EC 1.10.3.2. ） activity was lower. The firmness and lignin content of loquat pulp at 4℃ increased during storage, which results in comparatively serious lignification in loquat pulp. The firmness and lignin content of loquat pulp at 12℃ were lower than at 4℃, hence a lower level of lignification in loquat pulp. The main factor for lignification in loquat pulp is that the low temperature caused higher phenylalanine ammonia lyase activity and peroxidase activity.

关 键 词：枇杷 果肉木质化 贮藏温度 苯丙氨酸解氨酶(PAL) 过氧化物酶(POD) 

分 类 号：S667.3[农业科学—果树学] Q946.5[农业科学—园艺学]