红桔枯水机理及GA_3处理效应的研究

STUDIES ON THE MECHANISM OF Citrus reticulata Blanco PEEL PUFFING AND THE EFFECT OF GA_3 TREATMENT

本文研究了红桔贮藏期间正常果与枯水果的膜透性、核酸代谢、蛋白质含量、过氧化物酶(POD)同工酶的变化及GA_3处理的效应。结果表明,红桔枯水的根本原因是果实的生理衰老,营养物质的过度消耗只是枯水过程的伴随现象。GA_3控制枯水的机理在于延续了果实的成熟和衰老。枯水果膜透性显著高于正常果,而RNA含量低于正常果;GA_3处理保持了膜的完整性,减少溶质外渗,提高RNA,蛋白质的含量和POD活性,并出现一条新酶带。

The changes of membrane permeability, RNA, DNA, protein, peroxidase activity and its isozyme of puffy and heathy fruits of Citrus reticulata Blanco ring storage and the effect of GA3 treatment have been stuidied. It turns out that the senesscene is the original cause of peel puffing, but the depleting of nutritions substances just takes place after peel puffed, and the anti-puffing mechanism of GA3 can delay fruit ripenness and senecsence. The puffy fruits have significant higher membrane permeability but lower RNA content of the peel in comparison with the healthy ones. GA3 can prevent membrane from damaging, keep RNA and protein content in a higher level and stimulate peroxidase activity. There is a new isozyme band of peroxidase in GA3 treated fruit peel at Rfo. 18.