Ca~(2 )对芒果果实后熟效应的研究

以７～８成熟的芒果果实为材料，比较果实减压渗钙与否对后熟的效应，研究与果实后熟相关酶类的活性和钙调蛋白（ＣａＭ）含量的动态变化，寻找它们之间的相互关系。结果表明：对照果实或者Ｃａ２＋处理果实在后熟过程中，ＣａＭ含量均发生变化，与此同时，伴随着多聚半乳糖醛酸酶（ＰＧ）、淀粉酶（Ａｍｇｌａｓｅ）活性的变化，它们之间存在极显著的相关性。Ｃａ２＋对果实后熟具有双重效应，当Ｃａ２＋处理果实置于室温下时，ＣａＭ含量、ＰＧ、淀粉酶活性明显受到抑制，后熟延缓。但把Ｃａ２＋处理果实冷藏（１２ ｄ）后回至室温第 ３～４ ｄ时，或直接减压渗钙果肉切片，其ＣａＭ含量、ＰＧ、淀粉酶活性增加，后熟加快。外源乙烯能解除Ｃａ２＋的抑制效应。并讨论了Ｃａ２＋的这些效应的可能机制。

Effects of Ca~(2 ) on Ripening of Mango Fruit

The effects Ca2 of hypobaric infiltration on ripening of mango fruit were com- pared. Dynamic changes of relative enzymes activities and calmodulin (CaM) content were studied and relationship between them was explored during ripening of mango fruit. The results showed that with the change of CaM content, PG activity and amylase activity varied correspondingly during ripening of the control and Ca2 treated fruit, which were significantly positively correlated with CaM respectively.Ca2 produced double effects on ripening of mango. CaM content, PG activity and amylase activity were obviously inhibited when Ca2 treated fruits were placed under room temperature, and ripening was thus delayed. However, these were quite the opposite when Ca2 treated fruits were put back. to room temperature after refrigerated (12 d) or fruit flesh directly treated with ca2 infiltration. Ca2 inhibition effects were removed by ethrel application. The possible mechanism of Ca2 effects was also discussed in this paper.