‘砀山酥’梨果实发育过程中几种酶的谱带和活性变化  

Changes of Isoenzyme Patterns and Activities of Several Enzymes during Development of Fruits in Pear cv.‘Dangshansu’

作　　者：刘连妹[1] 王洪涛[1] 屈海泳[2] 张绍铃[1] 

机构地区：[1]南京农业大学园艺学院,南京210095 [2]淮阴工学院生化学院,江苏淮安223001

出　　处：《植物生理学通讯》2008年第3期441-444,共4页Plant Physiology Communications

基　　金：国家自然科学基金(30270956);淮阴工学院科研基金(HG0606)。

摘　　要：幼果期间,‘砀山酥’梨果实中的过氧化物酶(POD)和多酚氧化酶(PPO)的总活性高,同工酶谱带数多,而后,随着果实的生长发育而下降并趋于稳定,花后90d左右出现一条特异性POD同工酶条带;超氧化物歧化酶(SOD)的同工酶谱带和活性在整个发育过程中变化不明显。Peroxidase （POD, EC 1.11.1.7）, polyphenoloxidase （PPO, EC 1.14.18.1） and superoxide dismutase （SOD, EC1.15.1.1） from each developmental stage of fruits in pear cv.‘Dangshansu＇ were analyzed by SDS-PAGE. The results showed that both the band number of isoenzyme and activities of PODs or PPOs increased during development of young fruits, then decreased and trended to stability. A new special band of POD was observed 90 days after flowering. For SOD, no obvious change was observed throughout the whole development period.

关 键 词：'砀山酥’梨 果实 发育 同工酶 

分 类 号：S661.2[农业科学—果树学] Q945[农业科学—园艺学]