摘要:
将“解放钟”枇杷(Eriobotrya japonica Lind l.cv. Jiefangzhong)果实于4℃和12℃下贮藏,研究了不同贮藏温度对采后枇杷果肉木质化及相关酶活性的影响。结果表明,4℃贮藏的枇杷果肉苯丙氨酸解氨酶(phenylalan ineammon ia lyase,PAL)、4-香豆酸辅酶A连接酶(4-coum arate coenzyme A ligase,4-CL)、肉桂醇脱氢酶(c innamyl alco-hol dehydrogenase,CAD)和过氧化物酶(peroxidase,POD)活性高于12℃贮果,而多酚氧化酶(polyphenol oxidase,PPO)活性低于12℃贮果。4℃贮藏的枇杷果肉硬度和木质素含量不断增加,果肉木质化较为严重;12℃贮藏的枇杷果肉硬度和木质素含量低于4℃贮果,果肉木质化程度较低。低温诱导PAL和POD活性的上升是导致枇杷果肉发生木质化的主要原因。
Abstract:
The effects of different storage temperatures on lignification and related enzyme activities of loquat(Eriobotrya japonica Lindl.cv.Jiefangzhong) pulp stored at 4℃ and 12℃ were studied. The results showed that phenylalanine ammonia lyase(PAL,EC 4.1.3.5.) activity, 4-coumarate coenzyme A ligase(4-CL,EC 6.2.1.12.) activity,cinnamyl alcohol dehydrogenase(CAD,EC 1.1.1.195.) activity and peroxidase(POD,EC 1.11.1.7.) activity of loquat pulp stored at 4℃ were higher than those stored at 12℃,while polyphenol oxidase(PPO,EC 1.10.3.2.) activity was lower.The firmness and lignin content of loquat pulp at 4℃ increased during storage,which results in comparatively serious lignification in loquat pulp.The firmness and lignin content of loquat pulp at 12℃ were lower than at 4℃,hence a lo-wer level of lignification in loquat pulp.The main factor for lignification in loquat pulp is that the low temperature caused higher phenylalanine ammonia lyase activity and peroxidase activity.
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