草莓果实成熟过程中Ca^(2+)-ATPase活性变化及酶学特性  

Activity and Characters of Ca^(2+)-ATPase During Strawberry Fruit Ripen-ing

作　　者：樊秀彩[1,2] 关军锋[3] 刘崇怀[1] 张继澍[4] 

机构地区：[1]中国农业科学院郑州果树研究所 [2]西北农林科技大学生命科学学院,陕西杨凌712100 [3]河北农林科学院农业物理生理生化研究所 [4]西北农林科技大学生命科学学院

出　　处：《果树学报》2003年第2期99-102,共4页Journal of Fruit Science

摘　　要：以不同成熟度的草莓果实为试材,研究了草莓果实成熟过程中Ca2+-ATPase活性变化规律、最适pH值、动力学参数Km值和Vmax值。研究结果表明,草莓果实从开始成熟时(绿熟期)Ca2+-ATPase活性不断升高,果实完全成熟时(粉红期)达到最大值,随着成熟后的不断衰老,其活性逐渐降低;该酶的最适pH值为7.0;不同成熟阶段果实Ca2+-ATPase反应所需的Ca2+浓度有所不同,EGTA对各成熟阶段草莓果实的Ca2+-ATPase活性的抑制作用存在明显的差异。经对Ca2+-ATPase的动力学分析表明,不同成熟度果实Ca2+-ATPase的Km值和Vmax值不同,从果实开始成熟Km值逐渐降低,衰老时又逐渐上升,变化趋势与酶活性变化趋势相反;Vmax值变化趋势与酶活性变化趋势相同。The activity,optimum pH,Km and Vmax of Ca 2+ -ATPase were studied in the different ripening stage of 'Chunxing' strawberry(Fragaria ananassa Duch.).The results indicated that the activity of Ca 2+ -ATPase increased at the beginning of fruit ripening,and reached the peak in pink stage,and then dropped rapidly after pink stage.The optimum pH of Ca 2+ -AT-Pase was7.0.Both the optimum reaction concentration of Ca 2+ and the inhibition rate of EGTA were different depending on the ripening stage.The kinetic of Ca 2+ -ATPase were analyzed in this paper.The results displayed that the change of Km was opposite to that of activity and the change of Vmax was similar to that of activity.

关 键 词：草莓 成熟 CA^2+-ATPASE 

分 类 号：S668.4[农业科学—果树学]