红富士苹果果实着色与抗氧化酶活性的关系

Relationship between Coloration and Antioxidant Enzymes in 'Fuji'Apple Fruit

以红富士苹果 (Malus×domesticaBorkh‘Fuji’)为试材 ,通过测定不同时期果皮内色素含量与抗氧化酶活性水平 ,对苹果着色和抗氧化的关系进行了研究。结果表明 ,花青苷的含量变化与果实抗氧化酶活性密切相关。果实着色前超氧化物歧化酶 (SOD)、过氧化物酶 (POD)活性较高 ,随着果实着色活性逐渐下降。套袋可抑制果实抗氧化酶活性 ,着色期去袋后 ,SOD、POD活性迅速升高 ;去袋 2d后 ,随着果皮内花青苷的积累 ,抗氧化酶活性逐渐下降。脂氧合酶 (LOX)的活性也与花青苷含量的变化密切相关。LOX活性在果实着色前 2～ 3周出现一次高峰 。

Apple ( Malus × domestica Borkh 'Fuji') fruit was used to study the relationship between coloration and antioxidant enzymes. The contents of pigments and the activities of antioxidant enzymes in bagging and non bagging fruits were measured at different time during ripening period. The results showed that the change of anthocyanin content was closely correlated with the activities of antioxidant enzymes. The activities of SOD and POD were high before coloration and then decreased obviously as red color developed. Bagging inhibited the activities of SOD and POD. When fruit was bag removed in color turning stage, the activities of SOD and POD increased sharply in the first 2 days, then decreased significantly with the accumulation of anthocyanin from 2 days after bag removal. In addition, LOX activity was closely correlated with the change of anthocyanin content. LOX activity appeared highest at 2-3 weeks before the color turning stage, and declined with the accumulation of anthocyanin.