不同发育时期及外源处理后赤霞珠葡萄脂氧合酶活性及脂肪酸含量变化

以酿酒葡萄品种赤霞珠为试材,研究了果实发育时期、机械创伤处理与外源茉莉酸甲酯处理对葡萄果皮中脂肪酸组分、含量及LOX活性的变化。结果表明:(1)葡萄果皮的LOX活性在花后12周达到最大值;花后15周对果实进行创伤处理,处理3h后LOX活性达到最高点;花后17周对果实进行MeJA处理,处理后24hLOX活性达到最大值。(2)葡萄果皮脂肪酸组分中,饱和脂肪酸以棕榈酸和硬脂酸为主,而不饱和脂肪酸以亚油酸和亚麻酸为主。(3)葡萄果实脂肪酸含量随葡萄发育先增加后下降,花后15周创伤处理后的葡萄脂肪酸含量波动较大,花后17周茉莉酸甲酯处理后24h葡萄脂肪酸含量显著升高。

Lipoxygenase Activity and Fatty Acid Content of Cabernet Sauvignon Grape during Berry Development and External Treatment

In this test,the change of fatty acid content and lipoxygenase(LOX) activity of Cabernet Sauvignon peel during berry development,upon treatment with wounding and MeJA were studied.The results showed that:(1)LOX activity increased to the peak at 12 weeks after anthesis.Wounding treatment was carried on berries at 15 weeks after anthesis,and LOX activity increased to the peak at 3 h after wounding.In addition,MeJA treatment was carried on berries at 15 weeks after anthesis,LOX activity increased to the peak at 24 h after MeJA treatment.(2)The major saturated fatty acids were hexadecanoic acid and stearic acid,linoleic acid and linolenic acid were the major unsaturated fatty acids.(3)The content of fatty acid was increased initially and then declined gradually during berry development,and was volatile after wounding treatment which was carried at 15 weeks after anthesis.The content of fatty acid was increased significantly at 24 h after MeJA treatment which was carried at the 17 weeks after anthesis.