PRO－LONG涂膜处理对后熟香蕉果实乙烯形成以及其它有关生理变化的影响

香蕉（ＭｕｓａａｃｕｍｉｎａｔａＣｏｌｌａｃｖ．ＤｗａｒｆＣａｖｅｎｄｉｓｈ）果实采后以商业上推荐使用的１．５％Ｐｒｏ－ｌｏｎｇ溶液处理,贮藏于２０℃和７５％相对湿度下,分别测定果实的ＡＣＣ含量、ＭＡＣＣ含量、ＥＦＥ酶活性、乙烯释放、叶绿素含量的变化和果实的硬度变化．结果表明,ＰＲＯ－ＬＯＮＧ处理延缓了香蕉果实果皮的叶绿素降解、硬度的下降以及乙烯释放的增加．在后熟过程中,处理果实的ＡＣＣ含量发生积累．ＡＣＣ含量的高峰在乙烯释放高峰和ＥＦＥ酶活性高峰之前出现．与对照比较,处理果实的ＡＣＣ含量和ＥＦＥ酶活性的高峰延迟了５ｄ出现．在后熟过程中,以Ｐｒｏ－ｌｏｎｇ处理果肉四片,其ＥＦＥ酶活性受部分抑制（抑制率为１９．４５％至４０．５１％）．果实ＭＡＣＣ含量在贮藏起初处于一个较显著水平,随着后熟的发展而逐步增加,但与ＡＣＣ含量的明显增加相比变化是微小的．我们的研究进一步阐明了ＰＲＯ－ＬＯＮＧ涂膜对香蕉果实后熟的影响主要是通过减少氧的供给,部分地抑制了ＥＦＥ酶活性,延缓了乙烯的形成和释放,从而延长了后熟过程．     

PRO—LONG涂膜处理对后熟香蕉果实乙烯形成以及其它有关生…

香蕉果实采后以商业上推荐使用的１．５％Ｐｒｏ－ｌｏｎｇ溶液处理,贮藏于２０℃和７５％相对湿度下,分别测定果实的ＡＣＣ含量、ＭＡＣＣ含量、ＥＦＥ酶活性、乙烯释放、叶绿素含量的变化和果实的硬度变化。结果表明,ＰＲＯ－ＬＯＮＧ处理延缓了香蕉果实果皮的叶绿素降解、硬度的下降以及乙烯释放的增加。在后熟过程中,处理果实的ＡＣＣ含量发生积累。ＡＣＣ含量的高峰在乙烯释放高峰和ＥＦＥ酶活性高峰之前出现。与对照比较,     

GENUS ANTROPHYUM KAULF.FROM CHINA AND NEIGHBORING REGIONS

ＧＥＮＵＳＡＮＴＲＯＰＨＹＵＭＫＡＵＬＦ．ＦＲＯＭＣＨＩＮＡＡＮＤＮＥＩＧＨＢＯＲＩＮＧＲＥＧＩＯＮＳＸ．Ｃ．ＺＨＡＮＧ（Ｔｈｅｈｅｒｂａｒｉｕｍ（ＰＥ）,ＩｎｓｔｉｔｕｔｅｏｆＢｏｔａｎｙ,ＣｈｉｎｅｓｅＡｃａｄｅｍｙｏｆＳｃｉｅｎｃｅｓ,Ｂｅｉ...     

采后梨果实皮层和髓中EFE活性、ACC和多胺含量变化及其与乙烯生成的关系

菊水梨皮层和髓的乙烯合成酶（ＥＦＥ）活性和氨基环丙烷羧酸（ＡＣＣ）含量及其果实乙烯释放量均分别高于二十世纪梨。在同一品种果实的皮层和髓中,ＡＣＣ含量无明显差异,但髓的ＥＦＥ活性明显高于皮层。梨果实内含有丁二胺、亚精胶和精胺３种内源多胺,而以丁二胺和亚精胺含量为最高,精胺含量虽低但较稳定。果实在乙烯释放高峰出现前,其皮层和髓中的丁二胺和亚精胺含量变化有明显差异。采后梨果实的乙烯生成与果实内ＥＦＥ活性,ＡＣＣ含量、多胺含量的变化有密切关系,而乙烯生成的差异不仅表现在品种间,而且在果实的皮层和髓之间也存在差异,梨果实的髓似乎对整个果实的乙烯生成有更重要的影响。     

孤生受体的相互作用对视黄酸应答元件的影响

孤生受体ＣＯＵＰ－ＴＦ和ｎｕｒ７７的功能及其作用机理仍未阐明．以ＤＮＡ瞬时转染和测定氯霉素乙酰转移酶（ＣＡＴ）活性,以及凝胶阻抑测定,分析ＣＯＵＰ－ＴＦ和ｎｕｒ７７的相互作用对视黄酸应答元件（ＲＡＲＥｓ）的影响．实验表明,ＣＯＵＰ－ＴＦ通过降低ＲＡＲＥｓ的基础活性,来增强ＲＡＲＥ对视黄酸（ＲＡ）的敏感性,而ｎｕｒ７７则拮抗ＣＯＵＰ－ＴＦ的作用．ｎｕｒ７７能够加强不同ＲＡＲＥｓ的转录活性,并且与ＲＡ的诱导无关．结果证实,ｎｕｒ７７通过与ＣＯＵＰ－ＴＦ的直接作用而对ＲＡＲＥｓ产生影响,从而抑制ＣＯＵＰ－ＴＦ与ＲＡＲＥｓ结合和ＣＯＵＰ－ＴＦ的转录活性     

应用生态学报第5卷（1994）关键词索引

应用生态学报第５卷（１９９４）关键词索引ＣＨＩＮＥＳＥＪＯＵＲＮＡＬＯＦＡＰＰＬＩＥＤＥＣＯＬＯＧＹＶｏｌ．５（１９９４）ＫＥＹＷＯＲＤＩＮＤＥＸＡＡｃａｎｔｈｏｐａｎａｘｓｅｎｌｉｃｏｓｕｓｉｇｌｏｏ５（３）：２３７Ａｇｒｏｅｃｏｓｙｓｔｅｍ￥ｋ４...     

PAGE活性染色法分析D.radiodurans过氧化氢酶和起氧化物歧化酶

用ＰＡＧＥＡ活性染色分析了Ｄ．ｒａｄｉｏｄｕｒａｎｓ过氧化氢酶（Ｃａｔ）和起氧化物歧化酶（ＳＯＤ）。２种同种异型Ｄ．ｒａｄｉｏｄｕｒａｎｓ（Ｒ１和Ｓａｒｋ）的Ｃａｔ在电泳带型上存在差异,两者Ｋａｔ均可分为Ａ、Ｂ和Ｃ３条带,但各带所占比例明显不同,ＳＯＤ的分析结果表明,Ｄ．ｒａｄｉｏｄｕｒａｎｓ ＳＯＤ以Ｆｅ＾２＋和Ｍｎ＾２＋离子的嵌合体形式存在,其中Ｆｅ－ＳＯＤ成分占９０％以上。ＰＡＧＥ活性染色法     

中国锤角叶蜂科一新记录种

中国锤角叶蜂科一新记录种ＡＮＥＷＲＥＣＯＲＤＯＦＣＩＭＢＩＣＩＤＡＥ（ＨＹＭＥＮＯＰＴＥＲＡ）ＴＯＣＨＩＮＡ￥ＷＡＮＧＦｅｎｇｋｕｉ（Ｄｅｐｔ．ｏｆＰｌａｎｔＰｒｏｔｅｃｔｉｏｎ,ＮｏｒｔｈｗｅｓｔｅｒｎＡｇｒｉｃｕｌｔｕｒａｌＵｎｉｖｅｒｓｉｔｙ,...     

果实成熟过程相关调控基因研究进展

果实成熟过程中,多聚半乳糖醛酸酶（ＰＧ）参与果胶的分解,从而在果实软化中起作用,新近发现,果实软化过程中,协同展蛋白具有一定的作用：ＡＣＣ合成酶（ＡＣＳ）、ＡＣＣ氧化酶（ＡＣＯ）和ＡＣＣ脱氨酶与乙烯合成直接有关,ＡＣＳ是乙烯形成的关键酶,由多基因家族编码,各个基因协同表达,每一基因都有自己的转录特性,新近不断发现果实中ＡＣＳ基因家族中的新成员;ＡＣＯ是一种与膜结合的酶,这种酶具有结构上的立体专一性     

国产多榔菊属两新种

国产多榔菊属两新种陈艺林（中国科学院植物研究所北京１０００９３）ＴＷＯＮＥＷＳＰＥＣＩＥＳＯＦＤＯＲＯＮＩＣＵＭＬＩＮＮ．（ＣＯＭＰＯＳＩＴＡＥ）ＦＲＯＭＣＨＩＮＡＣＨＥＮＹｉＬｉｎｇ（ＩｎｓｔｉｔｕｔｅｏｆＢｏｔａｎｙ,ｔｈｅＣｈｉｎｅｓｅＡｃ...     

Study on the Activities of Stage Specific Enzyme During Softening of Kiwifruit

The activities of several stage specific enzymes (SSE) and the changes of some compounds during softening of “Qinmei” kiwifruit (Actinidia deliciosa) were studied. The resuits showed that there were two phases of kiwifruit softening. Firstly the rapid softening phase was coincided with starch degradation (r= 0. 99) and the increase of amylase activity. It suggested that amylase was the key SSE for softening at this phase. In the second phase, the rate of softening was decreased, the contents of water insoluble pectin and cellulose apparently were reduced and the activities of polygalacturoase (PG) and cellulase were markedly increased, which indicated the PG and cellulase were the key SSE in the second softening phase. Besides, ethylene forming enzyme (EFE) activity and ethylene production were at their peaks between the two phases as they might play the part as triggers of the PG and cellulase activities. The experiments also showed that the activity of pectin methylesterase (PME) was not related to the softening of kiwifruit. The maximum activities of peroxidase (POX), catalase (CAT) and superoxide dismutase (SOD) were found after the softening stages. It seemed that they were not the key SSE for the softening of kiwifruit.     

限气贮藏对猕猴桃果实总淀粉酶和多聚半乳糖醛酸酶活性的影响

秦美猕猴桃于常温下采用限气贮藏时与对照相比,果实总淀粉酶和多聚半乳糖醛酸酶活性降低,淀粉含量和非水溶性果胶含量的下降减缓,水溶性果胶含量的增加变慢。因此,限气贮藏的猕猴桃果实能保持较高的硬度。     

1-甲基环丙烯(1-MCP)对油桃果实软化的影响

1-甲基环丙烯(1-MCP)可延缓油桃果实硬度的下降,阻止引起果实软化的细胞物质(淀粉、纤维素、果胶)的降解,抑制与果实软化相关的酶(淀粉酶、纤维素酶、多聚半乳糖醛酸酶)活性。     

Postharvest Variation in Cell Wall-Degrading Enzymes of Papaya (Carica papaya L.) during Fruit Ripening

Pectin methylesterase (PME), polygalacturonase (PG), xylanase, cellulase, and proteinase activity were determined and related to respiration, ethylene evolution, and changes in skin color of papaya (Carica papaya L.) fruit from harvest through to the start of fruit breakdown. PME gradually increased from the start of the climacteric rise reaching a peak 2 days after the respiratory peak. PG and xylanase were not detectable in the preclimacteric stage but increased during the climacteric: during the post climacteric stage, the PG declined to a level one-quarter of peak activity with xylanase activity returning to zero. Cellulase activity gradually increased 3-fold after harvest to peak at the same time as PME, 2 days after the edible stage. Proteinase declined throughout the climacteric and postclimacteric phases. A close relationship exists between PG and xylanase and the rise in respiration, ethylene evolution, and softening. Cultivar differences in postclimacteric levels of enzymic activity were not detected.

An inhibitor of cellulase activity was detected in preclimacteric fruit. The inhibitor was not benzyl isothiocyanate (BITC). BITC did inhibit PG activity, though no inhibitor of PG activity was detected in preclimacteric homogenates when BITC was highest. The results indicate that inhibitors did not play a direct role in controlling wall softening.

     

采后两种不同果肉类型油桃软化相关酶活性的变化

以软质油桃“秦光”和非软质油桃“阿姆肯”为原料,研究了果实软化过程中果实硬度和果实软化相关酶活性变化。在果实硬度迅速下降期淀粉酶和蔗糖酶活性较高,以后酶活性下降。纤维素酶多聚半乳糖醛酸酶在果实软化前期活性很低,只在要果实呼吸跃变期这两种酶活性才明显升高。果胶果酯酶活性极低而且变化不大。“秦光”油桃的这几种酶酶活化性“阿姆肯”高,因而果实软化较快。     

Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants

Excessive softening is the main factor limiting fruit shelf life and storage. Transgenic plants modified in the expression of cell wall modifying proteins have been used to investigate the role of particular activities in fruit softening during ripening, and in the manufacture of processed fruit products. Transgenic experiments show that polygalacturonase (PG) activity is largely responsible for pectin depolymerization and solubilization, but that PG-mediated pectin depolymerization requires pectin to be de-methyl-esterified by pectin methylesterase (PME), and that the PG -subunit protein plays a role in limiting pectin solubilization. Suppression of PG activity only slightly reduces fruit softening (but extends fruit shelf life), suppression of PME activity does not affect firmness during normal ripening, and suppression of -subunit protein accumulation increases softening. All these pectin-modifying proteins affect the integrity of the middle lamella, which controls cell-to-cell adhesion and thus influences fruit texture. Diminished accumulation of either PG or PME activity considerably increases the viscosity of tomato juice or paste, which is correlated with reduced polyuronide depolymerization during processing. In contrast, suppression of -galactosidase activity early in ripening significantly reduces fruit softening, suggesting that the removal of pectic galactan side-chains is an important factor in the cell wall changes leading to ripening-related firmness loss. Suppression or overexpression of endo-(1\to4)-d-glucanase activity has no detectable effect on fruit softening or the depolymerization of matrix glycans, and neither the substrate nor the function for this enzyme has been determined. The role of xyloglucan endotransglycosylase activity in softening is also obscure, and the activity responsible for xyloglucan depolymerization during ripening, a major contributor to softening, has not yet been identified. However, ripening-related expansin protein abundance is directly correlated with fruit softening and has additional indirect effects on pectin depolymerization, showing that this protein is intimately involved in the softening process. Transgenic work has shown that the cell wall changes leading to fruit softening and textural changes are complex, and involve the coordinated and interdependent activities of a range of cell wall-modifying proteins. It is suggested that the cell wall changes caused early in ripening by the activities of some enzymes, notably -galactosidase and ripening-related expansin, may restrict or control the activities of other ripening-related enzymes necessary for the fruit softening process.     

猕猴桃果实采后成熟过程中糖代谢及其调节

20℃下采后猕猴桃果实中淀粉酶活性快速上升于果实软化启动阶段,随着果实进入快速软化阶段,淀粉迅速水解,葡萄糖和果糖快速积累,SPS活性增加,酸性转化酶活性下降,蔗糖积累;至果实软化后期,SPS活性降低,蔗糖含量下降.AsA和低温可抑制淀粉酶活性、己糖积累、SPS活性上升和酸性转化酶活性下降,延缓蔗糖积累,相反,乙烯则可促进淀粉酶活性,加速淀粉降解和己糖积累进而直接或间接增加SPS活性,促使蔗糖积累.采后猕猴桃果实的SPS活性变化中有己糖激活效应和蔗糖反馈抑制效应.AsA、低温和乙烯等对糖代谢的调节主要是通过对SPS活性的影响而实现的.     

龙眼果实采后果肉自溶过程中细胞壁组分及其降解酶活性的变化

在(10±1)℃下贮藏的‘福眼’龙眼果实果肉自溶指数和自溶程度随着贮藏时间的延长而增加。果肉细胞壁干重、原果胶、纤维素、半纤维素和细胞壁蛋白含量不断减少。果肉果胶酯酶(PE)活性下降;多聚半乳糖醛酸酶(PG)活性在贮藏6～12d以及纤维素酶活性在贮藏0～12d期间均明显增强,到第12天达到活性高峰,之后下降。但在贮藏0～24d期间,PE、PG和纤维素酶仍然保持较高活性,贮藏24d之后快速下降。β-半乳糖苷酶活性在贮藏0～24d期间略有下降,而在贮藏24d后,活性增强,尤其是贮藏30d后,活性急剧升高。     

Effect of 1-methylcyclopropene on postharvest physiological changes of ‘Zaohong’ plum

Plum is a highly perishable fruit and postharvest fruit softening limits its shelf life. The aim of this work was to study the specific effects of 1-methylcyclopropene (1-MCP) treatment on physiological changes in ‘Zaohong’ plums. Plums were treated with 500 nL L⁻¹ 1-MCP at 20°C for 18 h followed by 20°C storage. The results showed that 1-MCP treatment significantly reduced endogenous ethylene production and the activities of ethylene biosynthetic enzymes’ (1-aminocyclopropane-1-carboxylic acid synthase, ACS and 1-aminocyclopropane-1-carboxylic acid oxidase, ACO) in plum fruit during storage when compared with untreated fruit. Although 1-MCP treatment inhibited ethylene production and 1-aminocyclopropane-1-carboxylic acid (ACC) accumulation, it did not inhibit the accumulation of N-malonyl-ACC (MACC). Higher firmness was also found in 1-MCP-treated plums than in controls. During storage, superoxide anion (O₂^−·) and hydrogen peroxide (H₂O₂) levels decreased in 1-MCP-treated fruit. 1-MCP treatment also regulated superoxide dismutase (SOD) and catalase (CAT) activities during storage. Xylanase activity was upregulated while activities of polygalacturonase (PG), pectin methyl esterase (PME) and cellulase enzymes in the fruit were downregulated by 1-MCP treatment. In conclusion, 1-MCP might be a potent compound for extending both storage period and shelf life of ‘Zaohong’ plums by suppressing ethylene biosynthesis, regulating cell wall degradation enzymes and reducing fruit softening.