摘要
不同浓度Ca^(2+)对苹果(cv,Starking)果肉切片膜透性影响不同。钙处理苹果(cv,Starkrimson) 与对照相比,保持了膜的完整性,增高果肉超氧化物歧化酶活性,降低膜脂过氧化产物丙二醛含量及过氧化物酶活性。本文认为钙增强了膜的保护作用,抑制果实膜脂过氧化作用,因而延缓果实后熟衰老。
The effects of different Ca^(2+)concentrations on membrane permeability of apple (cv.Starking) flesh slices were different. The treatment of apple (cv. Starkrimson) with calciumshowed that the integrity of the membrane was maintained and the activity of superoxidedismutase (SOD) was increased, but the malondialdehyde content and the activity ofperoxidase were decreased in comparison with the control. It is suggested that calcium in-creases the protection of membrane, inhibits the lipid peroxidation of apple fruit, and,therefore, delays fruit ripening and senescence.
出处
《山东农业大学学报（自然科学版）》
CSCD
1990年第2期47-53,共7页
Journal of Shandong Agricultural University：Natural Science Edition
关键词
苹果果实
钙
膜
透性
膜脂过氧化
calcium
fruit
membrane
permeability
lipid peroxidation
