香蕉果实成熟软化时果皮和果肉中α-L-阿拉伯呋喃糖苷酶活性的变化(英文)  

Changes in α-L-Arabinofuranosidase Activity in Peel and Pulp of Banana (Musa sp.) Fruits during Ripening and Softening

作　　者：庄军平[1] 苏菁[2] 李雪萍[3] 陈维信[3] 

机构地区：[1]华南理工大学资源科学与造纸工程学院,广州510640 [2]中山大学生命科学学院,广州510275 [3]华南农业大学园艺学院,广东省果蔬保鲜重点实验室,广州510642

出　　处：《植物生理与分子生物学学报》2007年第2期131-136,共6页Journal Of Plant Physiology and Molecular Biology

基　　金：广东省科技攻关项目(NoB202)资助~~

摘　　要：阿拉伯糖是果实软化过程中变化最明显的细胞壁糖残基之一,α-L-阿拉伯呋喃糖苷酶是导致细胞壁多糖中阿拉伯糖残基降解的主要糖苷酶。为阐明该酶在香蕉果实成熟软化中的作用,实验对香蕉贮藏过程中果皮和果肉中该酶活性以及果实硬度、呼吸强度和乙烯释放量的变化进行了研究。结果表明:α-L-阿拉伯呋喃糖苷酶在果实初期的变化很小,到果实硬度开始急剧下降时达到最大,增加量达10倍以上,且果肉中的酶活性大于果皮中;乙烯吸收剂处理延缓了香蕉果实呼吸和乙烯高峰的出现时间,降低了果实硬度、果皮和果肉中α-L-阿拉伯呋喃糖苷酶活性变化的速度和幅度。以上结果表明α-L-阿拉伯呋喃糖苷酶起诱导香蕉果实成熟的作用,在果实的软化中起着十分重要的作用,且其活性受乙烯的调节。Arabinose is one of the most dynamic cell wall glycosyi residues released during fruit ripening, α-L- arabinofuranosidase （α-Arab） are major glycosidases that mayremove arabinose units from fruit cell wall polyaccharides. To find out whether α-Arab plays important roles in banana fruit softening, the enzyme activities in peel and pulp, fruit firmness, respiration rate and ethylene release rate were assayed during banana softening. The results showed that α-Arab activities in banana pulp and peel increased slightly at the beginning of storage and reached their maxima when the fruit firmness decreased drastically, α-Arab activity increased by more than ten folds in both pulp and peel during ripening and α-Arab activities were higher in pulp than in peel. Treatment of banana fruits with ethylene absorbent postponed the time of reaching of its maxima of respiration and ethylene, enhanced the firmness of pup and decreased α-Arab activity in the peel and pulp. These results suggest that α-Arab induced the decrease of fruit firmness and played an important role in banana fruit softening, and its activity is regulated by ethylene.

关 键 词：香蕉果实 成熟软化 α-阿拉伯呋喃糖苷酶活性 

分 类 号：S668.1[农业科学—果树学]