| 贮藏温度对橄榄果实多胺与保护酶活性的影响 |
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| 引用本文： | 潘东明,邱栋梁,林义章,施木田,谢厚钗.贮藏温度对橄榄果实多胺与保护酶活性的影响[J].福建农林大学学报(自然科学版),1999,28(3). |
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| 作者姓名： | 潘东明 邱栋梁 林义章 施木田 谢厚钗 |
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| 作者单位： | 福建农业大学园艺系,福州,350002 |
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| 摘 要： | 以檀香和长营橄榄果实为试验材料，研究了在（４．５±０．５）、（８．５±０．５） ℃ ２ 种低温和室温条件下果实多胺的质量摩尔浓度与保护酶活性等的变化．结果表明，低温促进果实多胺类的腐胺、精胺和亚精胺的合成，保持果实中保护酶活性的相对稳定，减少 Ｖ Ｃ 的氧化，减缓膜脂过氧化作用．结果还表明，供试 ２ 个品种的果实多胺的质量摩尔浓度存在极显著差异，显示了果实多胺的质量摩尔浓度可能与耐贮性存在一定关系
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| 关 键 词： | 橄榄 果实 贮藏 温度 多胺 保护酶 |
| 修稿时间： | 1999－06－14 |
Effects of storage temperature on polyamines and activity of protective enzymes of Chinese olive fruit |
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| Pan Dongming,Qiu Dongliang,Lin Yizhang,Shi Mutian,Xie Houchai.Effects of storage temperature on polyamines and activity of protective enzymes of Chinese olive fruit[J].Journal of Fujian Agricultural and Forestry University,1999,28(3). |
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| Authors: | Pan Dongming Qiu Dongliang Lin Yizhang Shi Mutian Xie Houchai |
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| Abstract: | Fruits of Chinese olive cultivars Tanxiang and Changying, were stored under the conditions of room (ambient) temperature and lower temperature (8.5±0.5) ℃, (4.5±0.5) ℃] to study some physiological and biochemical indices in fruits. The results showed that the synthesis of putresine, spermine and spermidine in fruits stored in lower temperature was stimulated, activity of protective enzymes kept stable, oxidation of vitamin C reduced and lipid peroxidation alleviated. The results also showed extremely significant difference in the molality of polyamines between two cultivars, which indicated polyamines was probably associated with fruit storability. |
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| Keywords: | Chinese olive fruit storage temperature polyamines protective enzymes |
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