摘要
采用1.0、2.0、3.0 mmol/L水杨酸分别在"蜜农9号"哈密瓜开花前1周、幼果期(花后2周)、果实迅速膨大期(花后3周)和网纹形成期(花后4周)对植株进行4次喷洒.依次在幼果期、膨大期、网纹形成期和成熟期进行取样.分析不同浓度水杨酸处理后果实体内3种防御性酶活性的变化.结果表明:采前1.0、2.0、3.0 mmol/L水杨酸处理均能有效地提高哈密瓜果实中过氧化物酶(POD)、多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)活性,尤其以2.0 mmol/L水杨酸处理酶活性增加最为显著.
In the paper, mmol/L and 3.0 mmol/ young fruit stage （2 wee we respectively sprayed salicylic acid with the concentration of 1.0 mmol/L, 2.0 L onto the Hami melon plants 4 times in the stage of 1 week before flowering, the ks after flowering） , the quick fruit swelling stage （3 weeks after the flowering） and the net formation stage （4 weeks after flowering）, and sampled sequentially in the young fruit stage, the fruit swelling stage, the net formation stage and the maturing stage to analyze the change in activity of 3 defense enzymes in the fruit treated by salicylic acid with different concentrations. The results showed the salicylic acid treatment could effectively improve the activities of peroxidase （ POD）, polyphenol oxidase （PPO） and phenylalanine ammonia lyase （PAL） , but 2.0 mmol/L salicylic acid treatment had the most remarkable effect in improving the enzyme activity.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第1期58-61,65,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家科技部国际合作项目(2009DFA32160)
科技部科技人员服务企业行动(2009GJG/2007BAD52B07)
关键词
哈密瓜
水杨酸
诱导
防御酶
Hami melon
salicylic acid
induction
defense enzyme
