摘要
以‘湖景蜜露’桃果实为试材 ,分析了果实后熟软化进程中的乙烯释放、脂氧合酶 (LOX)活性和细胞膜脂脂肪酸组分的变化 ,探讨其与果实软化的关系。结果表明 ,细胞膜脂脂肪酸组分主要有棕榈酸 ( 16∶0 )、硬脂酸 ( 18∶0 )、油酸 ( 18∶1)、亚油酸 ( 18∶2 )和亚麻酸 ( 18∶3)。在果实采后 2 0℃后熟过程中 ,三种不饱和脂肪酸组分比例变化较大 (尤其是亚油酸和亚麻酸 ) ,而两种饱和脂肪酸的变化很小。在LOX自我活化之前 ,亚麻酸可能是LOX催化反应的主要底物。果实组织的后熟软化与LOX参与的细胞膜脂过氧化作用有关 ,乙烯跃变可能是桃果实成熟启动后的伴随因子 。
A peach cultivar‘Hujingmilu’was used to investigate the changes of LOX activity,ethylene production and memberane fatty acid composition.It was found that the major fatty acids in the ripening peach fruit included palmitic acid(16∶0),stearic acid(18∶0),oleic acid(18∶1),linoleic acid(18∶2)and linolenic acid(18∶3).There were remarkable changes in the proportion of oleic acid,linoleic acid and linolenic acid,especially linoleic acid and linolenic acid,while no such notable changes in the proportion of palmitic acid and stearic acid during fruit ripening at 20℃.Linolenic acid was mainly used as a LOX catalyzing substrate before LOX self propagation during fruit ripening at 20℃.LOX might play a role in memberane lipid peroxidation which participated in fruit ripening and softening.The significance of these results was discussed.
出处
《园艺学报》
CAS
CSCD
北大核心
2001年第3期218-222,共5页
Acta Horticulturae Sinica
基金
国家自然科学基金资助项目! (39870 5 0 7)
浙江省自然科学基金重点资助项目! (ZD0 0 0 4)
农业部"九五"重点资助项目 !(95 17
关键词
桃
果实
后熟
软化
脂肪酸
脂氧合酶
乙烯
Prunus persica L.
Fruit
Ripening
Softening
Fatty acids
Lipoxygenase
Ethylene
