采后低温诱导菠萝PPO活性升高的机理及其抑制途径  

Pathway and Inhibition of PPO Activity Increase in Pineapple Fruit Induced by Low Temperature

作　　者：周玉婵[1] 潘小平[1] 

机构地区：[1]中国科学院华南植物研究所

出　　处：《园艺学报》1997年第3期235-238,共4页Acta Horticulturae Sinica

基　　金：国家自然科学基金

摘　　要：采后菠萝果实内的ＰＰＯ（多酚氧化酶）活性和Ｐｉ（无机磷离子）浓度分布不均，二者密切相关。低温诱导显著提高了酸性磷酸酶的活性，使果实Ｐｉ明显升高。低温诱导减缓了磷脂酶Ｄ活性下降的速度，ＡＢＡ处理可显著减缓低温对ＰＰＯ的诱导，而ＣＨＩ（环几亚酰胺）和乙醇也不同程度地抑制了ＰＰＯ的升高。The PPO activity and Pi content were uneven within postharvest pineapple fruit,and they were relative. The acid phosphatase activities were found to be increased in pineapple fruit after the treatment of low temperature,which were relative to the significant increases in inorganic phosphate (Pi) content within the fruit. Phospholipase D activities decreased gradually during the period of fruit ripening,but low temperature treatment slowed down these processes. The increase of PPO activities induced by low temperature was slowed down by ABA treatment,the treatment of CHI and ethanol also had some inhibition on the increase of PPO activity,but the action of NaCl treatment was not significant.

关 键 词：菠萝 低温 多酚氧化酶 抑制 贮藏 

分 类 号：S668.309.3[农业科学—果树学]