摘要
本试验分析测定了健康梨和红肉病梨中四种酶的活性及五种元素含量的变化,结果表明:形成紅肉病最直接的机理是细胞中酚类化合物在过氧化物酶作用下氧化褐变。同时,HMP途径在呼吸代谢过程中占的比重增大,加快了中间产物一多酚化合物的积累,为过氧化物酶的作用提供了底物。在红肉病果中,Cu的含量增加,可能通过含Cu酶类活性的变化,改变细胞的正常代谢活性。
Atfivities of four kinds of enzymes and contents of five elements in both normal and infected pears were analyzed.The most possible mechanism for causes of the disease was that phenols were oxidized by peroxidae and the brown colow appeared as a result.Meanwhile, the amount of substrates for peroxidase were produced more in the infected than that in the normal as the HMP path way was used more in the couse of respiration in the infected, which resulted in that the mid products (polyphenols) accumulated.In addition, as the content of Cu was increased in the infeeted, it was suggested the normal metaboblie aetivities were disturbed by the change.
关键词
红肉病
雪花梨
超氧物歧化酶
梨
Red-flesh disease
peroxide dismutase (SOD)
substrate
Phenylalanine aminolyase
HMP path way
