黄瓜果实成熟衰老过程中几种物质的变化  

Changes of Several Substances during Ripening and Senescence Process of Cucumber Fruit

作　　者：王志坤[1,2] 秦智伟[2] 周秀艳[2] 

机构地区：[1]东北农业大学大豆生物学教育部重点实验室,黑龙江哈尔滨150030 [2]东北农业大学园艺学院,黑龙江哈尔滨150030

出　　处：《中国蔬菜》2010年第12期41-45,共5页China Vegetables

基　　金：国家"863"计划项目(2007AA10Z177);国家自然科学基金(30800625);中国博士后科学基金(20090451120);黑龙江省博士后科学基金(LBH-Z07247);哈尔滨市科技创新人才研究专项资金项目(2008RFQXN021;008RFXXN002);东北农业大学博士启动基金

摘　　要：以黄瓜品种D0313和649为试材,对果实自然成熟衰老过程中外观形态和若干重要生理生化指标进行了研究。结果表明,两个黄瓜品种的脂氧合酶(LOX)活性前期上升后期下降;可溶性蛋白质含量有个迅速下降过程;谷氨酰胺合成酶(GS)活性前期保持稳定,衰老后期急剧上升。两个品种之间变化趋势基本一致,其中存在的差异可能是造成两个品种果实衰老表现不同的原因所在。初步认为,膜脂过氧化作用是导致黄瓜果实衰老的主要生理原因之一。In this paper,fruit morphology and several important physiological and biochemical identification indexes correlating with ripening and senescence were monitored for cucumber（Cucumis sativus L.）fruits from two different cucumber cultivars D0313 and 649.The results showed that LOX activities were increasing in early stage and decreasing later.The contents of soluble protein in these two varieties had a speedily decreasing process.GS activity was stabilizing in early stage and increasing rapidly in later stage of senescence.The changing trends of these two cucumber varieties were identical, but the existing differences between them may be the causes for their fruit different senescence conducts. The peroxidation of membrane lipid was considered to be one of the major physiological causes leading to senescence of cucumber fruit.

关 键 词：黄瓜果实 衰老 生理生化变化 膜脂过氧化 

分 类 号：S642.2[农业科学—蔬菜学]