库尔勒香梨表皮锈斑形成相关酶活性的研究

Study on the enzymes related to the epidermis stains-spot formation of Pyrus bretschneideri Rehd

在贮藏过程中库尔勒香梨果实表面容易产生锈斑,大大降低了商品价值。以产生锈斑的库尔勒香梨为研究对象,以完好的库尔勒香梨组织为对照,通过测定香梨果肉周围区域多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性、总酚含量,来研究贮藏过程中香梨的生理代谢与香梨锈斑发病的关系。结果表明:库尔勒香梨果实锈斑周围区域组织中多酚氧化酶、苯丙氨酸解氨酶、过氧化物酶活性均高于完好组织,而总酚含量则略低于完好组织。

The surface of Pyrus bretschneideri Rehd produced the stains-spot easily during storage,which reduced the commercial value consumedly.With the comparison of the stains-spot organization and the normal organization,the study is about the relationship of physiology metabolism and the formation of stainsspot by measuring the activities of PPO,PAL and POD and the total hydroxybenzenes.The results showed that the activities of PPO,PAL,POD in the stains-spot organization is higher than that in the normal organization,but the total hydroxybenzenes in the stains-spot organization are higher than that in the normal organization.