板栗种子发育期间褐变的影响因素及其与脱水耐性的关系

Effective Factors of Browningand Relationship between Browningand Desiccation Toleranceduring the Development of Chestnut Seed

研究了板栗种子发育过程中褐变的影响因素。结果表明:随着板栗种子的不断发育,板栗种子的褐变也随之上升,过氧化物酶(POD)、多酚氧化酶(PPO)对板栗种子褐变起催化作用,且与褐变呈显著相关。说明板栗种子主要是发生酶促褐变,且POD起主要作用。同时显示,板栗种子的发芽率、活力指数与褐变度、POD呈极显著正相关。

In the paper the effective factors of browning during the development of chestnut seed were mainly studied. The results indicated that browning increased, with the development of chestnut seed.POD and PPO were main enzymes that eatalyzed browning, and presented distinetive correlation with browning. So it was enzymatic browning in chestnut seeds, furthermore POD acted the primary role. The germination rate and vigour index showed distinctly positive correlation with brown intensity and POD.