花期减少施钙量对不同钙效率番茄果实钙形态和含量的影响

花期降低施钙量后,钙低效番茄品种L-402果实中钙含量显著降低,高效品种江蔬一号降低不显著,镁含量显著增加,钾含量有增加趋势。果实底端的钙含量高于顶端,降低施钙量后果实水溶性钙含量和比例显著提高,果胶酸钙含量和比例降低,磷酸钙含量也降低。钙低效品种L-402水溶性钙含量的增加,以及果胶酸钙和磷酸钙的降低程度,都大于高效品种江蔬一号,且降钙后果实顶端的革酸钙含量和比例增加。     

钙对不同成熟期番茄果实的PG活性及其合成的影响

本文研究了钙处理不同成熟期番茄果实对果壁组织中钙含量与转化、多聚半乳糖醛酸酶(PG)活性与 PG 合成的影响。结果表明,钙处理绿熟期的番茄果实可使总钙和可溶性钙含量明显增加,并较多转化为结合钙;后期处理,进入和转化的钙都减少。同样,钙处理愈早,对果实 PG 活性的抑制愈强,绿熟期处理可完全抑制 PG 活性。凝胶电泳结合钌红染色,证明绿熟期果实无 PG,PG 是在果实成熟过程中新合成的。钙处理愈早,对 PG 合成的抑制愈强,绿熟期钙处理可完全抑制 PG 合成。     

多聚半乳糖醛酸酶(PG)在苹果成熟过程中的作用

在未成熟的绿果内,多聚半乳糖醛酸酶(PG)的活性几乎难以察觉。盛花后130天果实还很硬时,PG 活性只有0.58—0.64酶单位(每克果肉)。呼吸高峰后果实硬度开始下降时,PG活性急剧增加。在盛花后165天硬度下降到10.5(每磅/平方厘米)时,酶活性达到最大值。果实变绵后,PG 活性下降。与此同时果胶酸的组分也有明显变化:盛花后120—150天,总果胶酸含量稳定,以后则不断下降;而醇溶性的半乳糖醛酸含量迅速上升,在盛花后120天到165天内增加10多倍。说明果胶酸的分解引起了果实的软化。     

糯米糍荔枝裂果的生理机理与防裂效果研究

以果实易裂品种糯米糍荔枝为材料,对果皮内与裂果有关的一些生理指标以及两种处理硝酸钙(Ca(NO3)2)和赤霉素(GA)的防裂效果进行了探索性研究。结果表明:在果实发育初期,果皮内的水溶性果胶和原果胶的含量均升高,且原果胶含量的增长幅度大于水溶性果胶。除果实成熟期外,果胶脂酶(PE)和多聚半乳糖醛酸酶(PG)的活性一直呈上升趋势,且水溶性果胶的含量与PG的活性有显著正相关关系。纤维素酶(CX)在整个果实发育期都表现出较高的活性且有两次明显的活性高峰。同时还发现除果实成熟期外,Ca(NO3)2处理能增强PE和PG活性,但对CX则有抑制作用。此外,Ca(NO3)2处理和GA处理均能明显地改善糯米糍荔枝果皮质地的组成,使果实的裂果率明显降低,且GA处理的效果要明显好于Ca(NO3)2处理。     

钙对香蕉采后果实呼吸的影响

本实验对香蕉成熟过程中水溶性钙的变化及CaCl_2溶液真空浸渗处理对香蕉果实呼吸作用的影响进行研究,结果表明,香蕉成熟期间,水溶性钙含量随成熟度的提高而增加,果实呼吸跃变上升前期,水溶性钙的增加尤为明显,果皮和果肉中水溶性钙含量与采后成熟天数呈正相关。以0.05mol/l和0.1mol/l CaCl_2溶液真空浸渗,可使香蕉果实呼吸跃变高峰延迟,但没有明显降低跃变峰值。     

乙烯对苹果果实细胞壁降解效应初探

以陕西主栽苹果品种'秦冠'为试材,研究了不同浓度乙烯利以及加热处理下苹果果实中与细胞壁代谢相关酶的活性变化及其与细胞壁组分降解的关系.结果表明:乙烯对各细胞壁酶活性的促进效应因乙烯利施用浓度不同而异.乙烯利浓度由10 mg/L增至1 000 mg/L时,果胶甲酯酶(PME)、多聚半乳糖醛酸酶(PG)和纤维素酶(CS)的活性先逐渐增强,而后又被抑制;木聚糖(Xyl)没有受到明显影响.加热处理可增进乙烯利的作用,如在60℃时,PME、PG、CS、Xyl活性分别是对照的1.5、2.7、1.1和1.5倍.PG活性的显著增加同时引起了果实可溶性糖含量的显著升高,但其他酶活性变化与可溶性糖含量无直接相关.     

幼果期喷钙对‘黄金梨’采后果实贮藏性能的影响

以‘黄金梨’(Pyrus pyrifolia cv.‘Whangkeumbae’)为试材,研究幼果期喷0.5%氨基酸钙和0.5%硝酸钙对套袋果实采后相关生理指标的影响,旨在为延长‘黄金梨’果实贮藏期提供理论依据及技术途径。结果表明,在‘黄金梨’幼果期喷钙可以有效保持贮藏期间果实硬度,降低乙烯释放量;减少丙二醛(MDA)含量的积累,提高过氧化氢酶(CAT)和超氧化物歧化酶(SOD)活性;两种钙处理均可以增加贮藏期‘黄金梨’果实中原果胶含量,降低可溶性果胶含量,对多聚半乳糖醛酸酶(PG)和纤维素酶活性有明显的抑制作用,改善了果实的贮藏性能。两种喷钙处理中,氨基酸钙的综合效果优于硝酸钙。因此,在幼果期喷钙(尤其是氨基酸钙)是有效延缓采后‘黄金梨’果实衰老、提升贮藏性能的重要措施,具有较高的应用价值。     

枇杷冷藏过程中果肉木质化与细胞壁物质变化的关系

“大红袍”和“解放钟”枇杷果实在 1℃下贮藏时 ,细胞壁物质代谢异常 ,果肉硬度持续升高而出汁率逐渐降低 ,果胶酯酶 (PE)和多聚半乳糖醛酸酶 (PG)活性和水溶性果胶含量下降 ,原果胶含量、苯丙氨酸解氨酶(PAL)活性及木质素和纤维素含量不断增加。约经 3周贮藏后 ,果实出现果皮难剥、果肉质地变硬、粗糙少汁的异常劣变现象。在 12℃下贮藏的枇杷果实 ,细胞壁物质代谢正常 ,果肉硬度增加少 ,PE和PG活性及水溶性果胶含量较高 ,无原果胶增加现象 ,PAL活性呈下降趋势 ,木质素和纤维素含量变化不大 ,果实不出现木质化败坏。这些结果表明冷藏枇杷的木质化败坏可能是一种低温失调现象     

香蕉果实成熟软化过程中细胞壁物质的变化

系统研究了香蕉果实软化过程中细胞壁物质―醇不溶性固形物(AIS)以及3种不同性质的果胶物质:水溶性果胶(WSP)、酸溶性果胶(HP)和碱溶性果胶(OHP)含量的变化。结果表明:随果实的成熟软化,AIS的含量不断降低,且在呼吸跃变时急剧降低;WSP的含量不断增加,HP和OHP的含量不断减少,且均表现出在早期变化量少,在果实硬度迅速降低时变化明显。该研究进一步证明细胞壁物质的变化是导致香蕉果实软化的主要原因。     

赤霉素和萘乙酸对柿果实采后成熟软化生理指标的影响

以采后'富平尖柿'果实为试材,常温下用60 mg/L赤霉素(GA3)和20 mg/L α-萘乙酸(NAA)进行处理,考察柿果实成熟软化相关生理指标及果胶物质代谢在贮藏过程中的变化,以明确GA3和NAA处理对柿果实贮藏效果的影响.结果显示:GA3、NAA处理果实的贮藏时间分别比对照延长了4 d和10 d;GA3和NAA处理可显著延缓果实硬度的下降进程,有效降低果实呼吸强度和乙烯释放量,且呼吸高峰和乙烯高峰的出现明显迟于对照;果实多聚半乳糖醛酸酶(PG)活性的升高受到抑制,从而延缓了原果胶的降解以及水溶性果胶含量的增加,阻碍了果实的软化进程.试验表明,GA3和NAA处理可有效延缓柿果实的后熟软化,延长其贮藏期限, 并以GA3的效果尤为明显.     

Effect of the Calcium on Polygalacturonase (PG) Activity and Synthesis at Different Ripening Stages of Tomato Fruits

It has been reported that PG is a key enzyme related to the tomato fruit ripening and that the application of calcium can dramatically decrease the PG activity and delay the ripening of fruits. In this paper the effects of calcium treament at various ripening stages on the transformation of absorbed calcium, PG activity and PG synthesis in tomato fruits were studicd. According to the analysis of calcium by atomic absorption spectroscopy, it was shown that the soluble and total calcium contents in pericarp of fruits treated with calcium at mature-green stage were increased significantly, and that more soluble calcium was transformed into bound calcium. Both the absorption and transformation of calcium decreased in fruits treated with calcium at later stage of ripening. The inhibition of calcium on PG activity was most effective by treatment at mature-green stage, but less effective at later stage of ripening. One reason for the decrease of calcium inhibition was probably due to the decline of calcium absorption as fruit ripening. The polyacrylamide gel electrophoresis of PG showed that PG with a molecular weight of 46.7 kD was absent in mature-green fruits, and PG synthesis occurred only at the later stage of ripening. It seems that the earlier the treatment was done the more effective of the calcium inhibition of PG synthesis. Based on the above results, it was concluded that the PG plays a major role in ripening and senescence of tomato fruits, and both PG synthesis and its activity were inhibited by calcium. In order to delay the ripening and senescence of tomato fruits, the treatment with calcium should be done at mature-green stage.     

Pectin methylesterases induce an abrupt increase of acidic pectin during strawberry fruit ripening

The decrease of strawberry (Fragariaxananassa Duch.) fruit firmness observed during ripening is partly attributed to pectolytic enzymes: polygalacturonases, pectate lyases and pectin methylesterases (PMEs). In this study, PME activity and pectin content and esterification degree were measured in cell walls from ripening fruits. Small green, large green, white, turning, red and over-ripe fruits from the Elsanta cultivar were analyzed. Using the 2F4 antibody directed against the calcium-induced egg box conformation of pectin, we show that calcium-bound acidic pectin was nearly absent from green and white fruits, but increased abruptly at the turning stage, while the total pectin content decreased only slightly as maturation proceeded. Isoelectrofocalisation performed on wall protein extracts revealed the expression of at least six different basic PME isoforms. Maximum PME activity was detected in green fruits and steadily decreased to reach a minimum in senescent fruits. The preliminary role of PMEs and subsequent pectin degradation by pectolytic enzymes is discussed.     

An Antisense Pectin Methylesterase Gene Alters Pectin Chemistry and Soluble Solids in Tomato Fruit

Pectin methylesterase (PME, EC 3.1.11) demethoxylates pectins and is believed to be involved in degradation of pectic cell wall components by polygalacturonase in ripening tomato fruit. We have introduced antisense and sense chimeric PME genes into tomato to elucidate the role of PME in fruit development and ripening. Fruits from transgenic plants expressing high levels of antisense PME RNA showed <10% of wild-type PME enzyme activity and undetectable levels of PME protein and mRNA. Lower PME enzyme activity in fruits from transgenic plants was associated with an increased molecular weight and methylesterification of pectins and decreased levels of total and chelator soluble polyuronides in cell walls. The fruits of transgenic plants also contained higher levels of soluble solids than wild-type fruits. This trait was maintained in subsequent generations and segregated in normal Mendelian fashion with the antisense PME gene. These results indicate that reduction in PME enzyme activity in ripening tomato fruits had a marked influence on fruit pectin metabolism and increased the soluble solids content of fruits, but did not interfere with the ripening process.     

串番茄果实货架期间与耐贮性有关的生理特性的变化

串番茄品种随着货架期延长,果实硬度、果肉硬度、原果胶含量逐渐下降;可溶性果胶含量逐渐上升;多聚半乳糖醛酸酶(PG)活性呈峰值变化,变化幅度小于普通番茄.     

Pectin methylesterase activity in vivo differs from activity in vitro and enhances polygalacturonase-mediated pectin degradation in tabasco pepper

Polygalacturonase (PG) and pectin methylesterase (PME) activities were analyzed in ripening fruits of two tabasco pepper (Capsicum frutescens) lines that differ in the extent of pectin degradation (depolymerization and dissolution). Ripe 'Easy Pick' fruit is characterized by pectin ultra-degradation and easy fruit detachment from the calyx (deciduous trait), while pectin depolymerization and dissolution in ripe 'Hard Pick' fruit is limited. PG activity in protein extracts increased similarly in both lines during fruit ripening. PME activity in vivo assessed by methanol production, however, was detected only in fruit of the 'Easy Pick' line and was associated with decreased pectin methyl-esterification. In contrast, methanol production in vivo was not detected in fruits of the 'Hard Pick' line and the degree of pectin esterification remained the same throughout ripening. Consequently, a ripening specific PME that is active in vivo appears to enhance PG-mediated pectin ultra-degradation resulting in cell wall dissolution and the deciduous fruit trait. PME activity in vitro, however, was detected in protein extracts from both lines at all ripening stages. This indicates that some PME isozymes are apparently inactive in vivo, particularly in green fruit and throughout ripening in the 'Hard Pick' line, limiting PG-mediated pectin depolymerization which results in moderately difficult fruit separation from the calyx.     

柿果实采后胞壁多糖代谢及其降解酶活性的变化

以富平尖柿为试验材料,研究了室温下柿果实硬度和细胞壁组分及其降解酶活性变化。结果表明,柿采后后熟期间果肉硬度持续下降,平均日下降3．1％,其中第7天到第16天下降最快,平均日下降6．9％。碳酸钠可溶果胶(SSP)和24％KOH可溶组分含量持续下降,与果肉硬度变化呈极显著正相关(r分别为0．9698和0．8084);而水溶性果胶(WSP)和4％KOH可溶组分含量不断上升,与果肉硬度变化呈极显著负相关(r分别为0．9566和-0．9392),螯合剂可溶果胶(CSP)与24％KOH不溶组分含量变化缓慢。多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)活性均在采后第16天达最高值。相关性分析表明,PG活性上升可能是导致柿SSP含量下降和WSP含量上升的主要原因;而Cx活性则可能引起纤维素以及难溶性的半纤维素(24％KOH可溶组分)向易溶的半纤维素(4％KOH可溶组分)转化,从而导致了柿果肉硬度的下降。     

Delay ripening of ‘Qingnai’ plum (Prunus salicina Lindl.) with 1-methylcyclopropene

‘Qingnai’ plum fruit were treated with 0, 250, 500 or 1000 nL L⁻¹ of 1-methylcyclopropene (1-MCP) for 6 h and stored at 20 °C. The fruit firmness, peel color, chlorophyll content, titratable acidity (TA), respiration rate and ethylene production, chlorophyllase, pectin methylesterase (PME) and polygalacturonase (PG) activities were monitored during postharvest ripening of ‘Qingnai’ plums. ‘Qingnai’ plums without 1-MCP treatment soften very rapidly at room temperature after harvest, showing a continuing decrease in hue angle, chlorophyll content, TA and increase in chlorophyllase, PME and PG activities during postharvest storage. In contrast, the 1-MCP-treated fruits showed reduced ethylene production and respiration rate and delayed softening, which was associated with the reduction in the activity of PME and PG. The 1-MCP treatment also significantly inhibited the chlorophyllase activity and peel color development in ‘Qingnai’ plums during postharvest ripening at 20 °C. These results suggest that 1-MCP treatment may be useful for maintaining the fruit quality and extending the postharvest shelf-life of ‘Qingnai’ plums.     

草莓果实发育成熟过程中糖苷酶和纤维素酶活性及细胞壁组成变化

以丰香和红丰草莓为试材,对果实发育成熟过程中细胞壁水解酶活性和细胞壁成份变化进行了研究．结果表明：半乳糖苷酶和α-甘露糖苷酶活性随草莓果实成熟而提高,葡萄糖苷酶活性不随草莓果实成熟而提高．随着果实发育成熟,纤维素酶活性、果胶酶活性不断提高．果实中未检测到内切多聚半乳糖醛酸酶活性,外切多聚半乳糖醛酸酶活性变化不随果实成熟软化而提高．随果实发育成熟,细胞壁中可溶性果胶和半纤维素增加,而离子结合果胶和共价结合果胶及纤维素减少．     

PG与番茄果实成熟的关系

系统比较了转多聚半乳糖醛酸酶（PG）反义基因和对照番茄果实成熟过程中绿熟、转色、粉顶、粉红、全红5个时期的PG活性和与其相关的生理、生化组分的动态变化。实验表明,转基因果与对照果相比,PG活性始终处于较低水平,PG活性强烈被抑制是在全红期;果实的硬度、贮藏寿命指数都高于对照果;番茄红素合成积累进程被延缓;可溶性果胶含量、电解质外渗百分率均低于对照果。外源乙烯刺激引起对照果PG活性剧增,而转基因果表现钝化。讨论了PG活性与果实成熟、耐贮性及软化的关系,及对外源乙烯刺激的敏感性。首次明确提出PG活性在对照果中极大地表达,在转基因果中强烈被抑制是在全红期 ,而不是在整个成熟期;PG活性在果实软化中起直接和重要作用;PG活性的高低与番茄红素的合成与积累有关。