摘要
随着河套蜜瓜的成熟软化，原果胶含量降低，可溶性果胶含量增高；与之相应的ＰＧ（多聚半乳糖醛酸酶）比活力显著增加，而ＣＸ（纤维素酶）比活力则变化不大．乙烯利处理果实后，ＰＧ活力相应升高与果实软化呈明显的负相关．不同时期果实细胞壁超微结构观察表明，果胶层逐渐降解，胞壁纤维松驰，细胞器完整．
During process of ripening and softening of Cucumis melo cv Hetao,the content of protopectin decreases and water soluble pectin increases;PG (polygalacturonase) activity increases remarkable and cx (cellulase) increases little.Ethrel was applied to treat the fruits.The result indicates that the PG activity is negative correlated with fruit softening.The ultrastructure of fruit cell wall at different stages was observed.The middle lamella gradully disappered during the proces of fruit softening.The fibre of cell wall loosed at the end of maturaty,but organella were intact.
出处
《内蒙古大学学报（自然科学版）》
CAS
CSCD
1997年第1期107-111,共5页
Journal of Inner Mongolia University：Natural Science Edition
基金
内蒙古自然科学基金
关键词
河套蜜瓜
软化
果胶质
细胞壁
超微结构
PG
Cucumis melo cv Hetao softening polygalacturonase pectin ultrastructure of cell wall
