不同采收期鸭梨果皮脂氧合酶同工酶的变化及其与果实褐变关系的研究

Study on LOX Isozymes Changes of Peel and the Relationship between those and Fruit Browning of Different Time Harvested Yali Pear

以鸭梨为试材,采用非变性PAGE研究了急速降温和缓慢降温处理对不同采收成熟度(早采、中采、晚采)的鸭梨贮藏期间果皮脂氧合酶(LOX)同工酶的变化及其与果实褐变的关系。结果表明,采后鸭梨果皮中的LOX同工酶有9条酶带,其中有三条主酶带B、F和H;不同采收成熟度和不同降温方法处理的鸭梨果皮的LOX同工酶带有所差异,其表达量的顺序为:晚采果>早采果>中采果,急速降温果>缓慢降温果。这一结果与果实褐变指数晚采果>早采果>中采果、急速降温果>缓慢降温果的趋势一致,说明采后鸭梨果皮LOX同工酶的表达量与鸭梨果实的褐变关系密切。鸭梨于9月中旬采收结合缓慢降温贮藏,可减少采后果实的褐变,保持良好的品质,延长贮藏期。

Using the method of native-polyacrylamide gel electrophoresis（native-PAGE）,the changes of LOX isozymes of peel and the relationship between those and fruit browning of different harvest maturity（early harvest,middle harvest and late harvest） Yali pear treated with slow and rapid cooling were studied in this paper.The results showed that,there were 9 LOX enzyme isozyme belts in Yali pear peel,including three main enzyme belts B,F and H.The LOX isozymes of peel of different maturity Yali pear and different cooling method were different.LOX isozymes expression order of different maturity Yali pear were late harvested fruitearly harvested fruitmiddle harvested fruit and rapid cooling fruitsslow cooling fruits.These change trends were same with the browning index.The results implicated that,the LOX enzyme isozymes had a intimate relationship with browning of Yali pear fruit.Treatment of picking at the middle of September combined with slow cooling could reduce postharvest browning of Yali pear,maintain a better fruit quality and prolong storage time.