香蕉不同成熟度果实活性氧、乙烯与淀粉酶活性相关性研究

采用各种活性氧诱发剂(0.5g/L百草枯、10mmol/L H₂O₂和10mmol/L H₂O₂+10mmol/L FeSO₄·7H₂O)及相应的清除剂(20mmol/L没食子酸丙酯、10个单位CAT和70mmol/L DMSO)、外源乙烯(750μl/L乙烯利)、乙烯生成先导物(合成前体,1mmol/L ACC)和乙烯合成抑制剂(10mmol/L AOA)处理香蕉果肉切片。结果表明,在不同成熟度的香蕉果实中,只有O₂^·存在及乙烯合成不受抑制时,淀粉酶活性才能呈现,果实才能软化、成熟;而O₂^·及OH^·可能在乙烯合成中所起的作用有所不同。

Correlation between Active Oxygen, Ethylene and Amylase of Banana Fruit in Different Grades of Maturity

The pulp slices of banana fruit treated with exogenous active oxygen (0.5 g/L paraquat, 10 mmol/L H₂O₂ and 10 mmol/L H₂O₂+10 mmol/L FeSO₄·7H₂O) and corresponding active oxygen scavengers (20 mmol/L propyl gallate, 10 units CAT and 70 mmol/L DMSO), exogenous ethylene (750μl/L ethyephon), the leading product (1 mmol/L ACC) and the inhibitor (10 mmol/L AOA) in ethylene synthesis were investigated. The results showed that in the present of O₂^· and ethylene, the activity of amylase could exhibit and made the fruit soft and ripe. Otherwise, might O₂^· have different effect from OH^· in synthesis of ethylene.