低温对黄瓜种子发芽期水解酶活性的影响

Effects of Low Temperature on the Hydrolases Activities of Cucumbers During Seed Germination

以北京截头和长春密刺这两个低温发芽能力有显著差异的黄瓜品种为试材,比较研究了在种子发芽期间低温对水解酶(包括蛋白酶和脂肪酶)活性的影响。结果表明:黄瓜低温种子发芽能力与水解酶的活性高低和水解酶活性高峰的出现有关,其中水解酶活性的高低起主导作用;长春密刺在低温发芽过程中蛋白酶和脂肪酶活性有突然上升的现象,可能有新的水解酶诱导合成,这可能是低温下长春密刺发芽能力高于北京截头的原因;低温处理早期脂肪酶活性受到抑制,而蛋白酶活性无此现象,说明脂肪酶比蛋白酶对低温更敏感。

Two cucumber cultivars Beijingjietou and Changchunmici that showed significant difference at low temperature germination were used to study the effects of low temperature on the hydrolases activities, including proteases and lipases, during seed germination. The results indicated that the ability to germinate under low temperature in cucumber were related to both the hydrolases activities and the appearance of the peaks, and the hydrolases activities played major role. During germination under low temperature, the sudden increases of both of the activities of protease and lipase in Changchunmici were observed, which indicated that new protease and lipase might be induced by low temperature, so the ability to germination under low temperature in Changchunmici was higher than that of Beijingjietou. Both of the activities of lipases of two cuhivars were inhibited at the early stage of low temperature treatment, but not in proteases, which suggested that the lipase was more sensitive to low temperature than protease.