草莓果实成熟过程中细胞Ca2+-ATPase活性的变化 |
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引用本文: | 关军锋,樊秀彩,冯晨静,王玉涛,李广敏.草莓果实成熟过程中细胞Ca2+-ATPase活性的变化[J].植物学通报,2003,20(3):325-329. |
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作者姓名: | 关军锋 樊秀彩 冯晨静 王玉涛 李广敏 |
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作者单位: | 1. 河北省农林科学院遗传生理研究所,石家庄,050051 2. 中国农业科学研究院郑州果树研究所 |
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基金项目: | 国家自然科学基金资助项目(3 0 2 70 93 3 ) |
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摘 要: | ‘春星’草莓果实成熟时,总糖和花青苷含量增加,呼吸速率也显著升高;同时,细胞溶质Ca2 -ATPase活性和微粒体膜的Ca2 .ATPase总活性变化具有相似的特点,即先升高,至粉红期达到高峰,全红期又下降,在微粒体膜中以质膜Ca2 -ATPase占的比例最高。抑制质膜Ca2 -ATPase活性的Na3VO4能促进草莓果实花青苷积累、降低可溶性总糖含量,但对呼吸速率的影响则因草莓果实成熟度不同而异。
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关 键 词: | 草莓 果实成熟 细胞 Ca2+-ATPase活性 微粒体膜 花青苷 |
修稿时间: | 2002年9月9日 |
Changes of Cellular Ca2+-ATPase Activety During Maturation of Strawberry Fruits |
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Abstract: | During strawberry ( Fragaria ananassa Duch cv.chunxing) fruits maturation,the content of total sugar,anthocyanin and respiration rate increased significantly,and Ca 2+ _ATPase activity of cytoplasm and microsome membrane increased firstly,then peaked at pink stage,and decreased at full red stage in fruits,and also,the activity of plasma membrane Ca 2+ _ATPase was the highest in microsome membranes. Na 3VO 4,an inhibitor of plasma membrane Ca 2+ _ATPase activity,stimulated accumulation of anthocyanin,declined the total sugar content,but had different effects with various fruit mature degree. |
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Keywords: | Strawberry Maturation Ca 2+ _ATPase Microsome membrane Anthocyanin |
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