黄瓜果实成熟衰老过程中几种物质的变化

以黄瓜品种D0313和649为试材，对果实自然成熟衰老过程中外观形态和若干重要生理生化指标进行了研究。结果表明，两个黄瓜品种的脂氧合酶（LOX）活性前期上升后期下降；可溶性蛋白质含量有个迅速下降过程；谷氨酰胺合成酶（GS）活性前期保持稳定，衰老后期急剧上升。两个品种之间变化趋势基本一致，其中存在的差异可能是造成两个品种果实衰老表现不同的原因所在。初步认为，膜脂过氧化作用是导致黄瓜果实衰老的主要生理原因之一。

Changes of Several Substances during Ripening and Senescence Process of Cucumber Fruit

In this paper, fruit morphology and several important physiological and biochemical identification indexes correlating with ripening and senescence were monitored for cucumber（Cucumis satious L.）fruits from two different cucumber cultivars DO313 and 649. The results showed that LOX activities were increasing in early stage and decreasing later. The contents of soluble protein in these two varieties had a speedily decreasing process. GS activity was stabilizing in early stage and increasing rapidly in later stage of senescence. The changing trends of these two cucumber varieties were identical, but the existing differences between them may be the causes for their fruit different senescence conducts. The peroxidation of membrane lipid was considered to be one of the major physiological causes leading to senescence of cucumber fruit.