| 蔗糖磷酸合成酶与香蕉果实成熟、衰老的关系 |
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| 引用本文： | 李雯,邵远志,庄军平,陈维信.蔗糖磷酸合成酶与香蕉果实成熟、衰老的关系[J].园艺学报,2006,33(5):1087-1089. |
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| 作者姓名： | 李雯 邵远志 庄军平 陈维信 |
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| 作者单位： | (华南农业大学, 广东省果蔬保鲜重点实验室, 广东广州510642; 海南大学生命科学与农学院, 海南海口570228) |
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| 基金项目： | 教育部基金资助项目(20050564013)，海南省教育厅高校科研资助项目(Hjkj200515) |
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| 摘 要： | 研究了正常成熟、成熟抑制和促进成熟处理的香蕉果实蔗糖磷酸合成酶( SPS) 与呼吸速率、硬度及蔗糖形成的关系。结果表明: (1) 使用乙烯吸收剂不仅极显著抑制了呼吸速率、果实软化和蔗糖的积累(P < 0.01) , 同时抑制了SPS的活性, 与正常成熟果实相比, 其SPS活性高峰延迟3 d出现, 酶活性明显降低。(2) 丙烯处理不仅使SPS活性高峰比对照提前9 d出现, 而且促进了呼吸速率的提高, 加速了硬度的下降和蔗糖的积累。表明SPS与香蕉果实的成熟、衰老和糖的积累及果实软化等有密切的关系。
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| 关 键 词： | 香蕉 果实 蔗糖磷酸合成酶 成熟 衰老 |
| 文章编号： | 0513-353X（2006）05-1087-03 |
| 收稿时间： | 2005-12-07 |
| 修稿时间： | 2005-12-072006-02-20 |
Relationships between the Sucrose Phosphate Synthase and Ripening, Senescence of Banana Fruits |
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| Li Wen,Shao Yuanzhi,Zhuang Junping,Chen Weixin.Relationships between the Sucrose Phosphate Synthase and Ripening, Senescence of Banana Fruits[J].Acta Horticulturae Sinica,2006,33(5):1087-1089. |
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| Authors: | Li Wen Shao Yuanzhi Zhuang Junping Chen Weixin |
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| Institution: | (South China Agricultural University, Guangdong Province Key Laboratory for Postharvest Science and Technology of Fruits and Vegetables, Guangzhou, Guangdong 510642, China; College of Life Science and Agriculture, Hainan University, Haikou, Hainan 570228, China) |
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| Abstract: | The relationships between the activity of sucrose phosphate synthase(SPS)and respiration rate, softening and sucrose accumulation during banana ripening were studied. It was shown that the application of ethylene absorbent not only inhibited the rate of respiration, delayed the fruit softening and the accumulation of sucrose(P<0.01), but also inhibited the activity of SPS, the peak of which appearing 3 days later, and the activity of SPS being decreased significantly than that of normal ripening fruits. The peak of SPS activity in fruits treated with propylene appeared 9 days earlier than that in fruits with normal ripening. The rate of respiration of fruit, the decline of fruit firmness and sucrose accumulation were found to be accelerated by the treatment with propylene. The SPS was found to be correlated closely with the ripening, senescence, sugar accumulation and softening of the fruits. |
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| Keywords: | Banana Fruit SPS Ripening Senescence |
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