渗钙对‘伏’苹果衰老、过氧化物酶和IAA氧化酶活性的影响

Effects of Calcium Infiltration on Senescence, Activities of Peroxidase and IAA Oxidase in "Fu" Apples

渗钙处理明显保持“伏”苹果的硬度，降低衰败指数和呼吸速率。对照（渗水）果实的阴离子过氧化物酶（POD）和阳离子过氧化物酶活性稳步下降，钙处理后最初5d时，POD活性显著增强。随果实衰老，处理与对照的酶活性逐渐接近，末期（来后25d）时上述酶活性的差别消失。同时，钙处理可提高果实的IAA氧化酶活性，这种效应可持续20d。此外发现，钙处理果实阴离子POD和阳离子POD同工酶中皆比对照多1条酶带（Rf0.43），并且一些POD同工酶活性高于对照。

The calcium infiltration could significantly maintain the higher firmness, reduce senescence index and respiratory rate of' Fu' apples. The activities of anionic POD(peroxidase) and cationic POD in the flesh were remarkably increased by calcium treatment in the initial 5d subsequent to calcium treatment, when the activities of these enzyInes in the control were steadily going down. As the senescence of fruits advanced, the PoD activities of treated fruits and control fruits approached each other and the difference between them vanished on 25th day after harvest. In the meanwhile, as a consequence of calcium treament, IAA oxidase activity was temporally enhanced, the resulted difference between treated and control fruits lasted for abeut 20d. An extra band (R f 0. 43) was found in the anionic POD and the cationic POD zymogram of calcium-treated fruits. In addition, the activities of ine isoperoxidases were substantially higher in these fruits.