钙对黄果柑果实3种抗氧化酶活性的影响

黄果柑为桔和橙的天然杂交种。以5年生黄果柑果树为材料,设置9个不同钙处理,研究钙对黄果柑果实成熟后期3种抗氧化酶(CAT、POD和SOD)活性的影响。结果表明:叶面、果面喷钙后增大了黄果柑成熟后叶片、果皮和果肉中钙的含量,且显著高于CK。钙处理后黄果柑果实抗氧化酶活性显著高于CK,果实成熟后10 d CAT和SOD活性出现一个高峰,之后迅速降低。果实成熟后POD活性显著低于对照,但始终保持较高水平。表明钙能有效地调控黄果柑果实3种抗氧化酶的活性,增强黄果柑果实活性氧清除能力。综合比较不同钙处理对黄果柑果实SOD、POD和CAT活性影响可见,以1.0 g/L氯化钙对3种抗氧化酶活性的调控作用最有效。

Effects of Calcium on the Activities of Three Antioxidant Enzymes in Huangguogan Fruit

Huangguogan is a natural hybrid of tangerine and orange. In this experiment, five-year-old Huangguogan trees were used as the study materials. We established nine different calcium treatments to study the effects of antioxidant enzyme activities （CAT, POD and SOD） on the later stage of the Huangguogan fruit maturation period. Results showed that calcium content in Huangguogan leaf, peel and pulp were increased by spraying calcium on the foliage and fruit surfaces, and were significantly higher than that in CK. After calcium treatment, the antioxidant enzyme activities of Huangguogan fruit were also significantly higher than those in CK. Ten days after fruit ripening, CAT and SOD activities peaked and then decreased rapidly. The POD activity was significantly lower than that in CK during fruit ripening, but always maintained a high level. Calcium was shown to effectively regulate the activities of three antioxidant enzymes and enhanced the reactive oxygen species scavenging capacity in Huangguogan fruits. Comprehensive comparison among the effects of different calcium treatments indicated that calcium chloride （1.0 g/L） was the most effective at regulating the activities of the three antioxidant enzymes.