采前田间喷钙对草莓贮藏过程中酶活性的影响  

Effects of Calcium Spray on the Enzyme Activity of Strawberry during Storing

作　　者：陈丽璇[1] 李金雨[1] 刘鸿洲[1] 陈淳[1] 陈丽虹[1] 

机构地区：[1]福建省亚热带植物研究所福建省亚热带植物生理生化重点公共实验室,福建厦门361006

出　　处：《热带作物学报》2010年第11期1941-1946,共6页Chinese Journal of Tropical Crops

基　　金：福建省自然科学基金(C97065)资助

摘　　要：以‘丰香’草莓为试材,以草莓自然成熟过程中PME、PG、CE、PPO和POD五种酶活性的变化规律为基础,研究幼果期田间喷施不同浓度的醋酸钙溶液,半个月后采摘半红果实,4℃贮藏下对这五种酶活性的影响。结果表明:5种酶活性大小以CE较高,其次是POD、PME和PPO,而PG较低。果实成熟过程中,PG、CE和PPO与成熟度的相关性达到极显著水平,PME、POD达到显著水平。草莓贮藏过程中PME、PG、PPO和POD表现出前期递增后期递减的规律,CE则持续递增且增幅逐级加大。田间喷施一定浓度(10和15 g/L)的醋酸钙溶液显著地抑制五种酶活性,降低峰高,推迟PG和PPO峰期;而喷施过高或过低浓度(5、20和30 g/L)的醋酸钙溶液则显著增强五种酶活性,并促使PG、POD峰提前出现。The PME,PG,CE,PPO,POD activities of strawberry ＂Fengxiang＂ during fruit development and that for the fruit harvested after sprayed various concentrations of calcium acetate solution for 2 weeks and stored under 4 ℃ were tested.The results showed that the highest activity was CE,then followed by POD,PME,PPO,PG from higher to lower.During fruit maturation,there was significant correlation between PG,CE,PPO and maturation.During storage,activities of PME,PG,PPO,POD first increased then decreased gradually,while CE was increasing continuously.Spraying certain concentration（10,15 g/L）of Ca2＋,activities of the five enzymes were inhibited,and the peak height was reduced,meanwhile peak period of PG and PPO was delayed.But activities of the five enzymes were enhanced when sprayed higher or lower concentrations（5,20,30 g/L）of Ca2＋,peak period of PG and POD was earlier.

关 键 词：草莓果实 钙 酶活性 成熟度 贮藏过程 

分 类 号：S668.41[农业科学—果树学]