鲜切生菜伤害信号的初步研究

本文用简易的方法对鲜切Romaine生菜中伤害信号进行了研究。实验结果表明，切割后在其切割位点产生伤害信号物质，它能在很短的时间内传导至邻近未受伤组织中，并诱导一系列的生理反应，例如PAL（苯丙氨酸解氨酶）的合成，酚类物质的合成和累积，切割面的褐变等。己醇能显著的抑制伤害信号的传导，植物组织提取液对其抑制作用具有抵消作用。同时研究发现，伤害信号能通过溶液进行传导。生菜的伤害信号可能不是蛋白类物质。

Preliminary research on wound signal in fresh-cut Romaine lettuce

Mechanical damage induced the synthesis of wound signals in the injury site.But the essences of wound signals in fresh-cut lettuce were still unknown.The wound signal in fresh-cut Romaine lettuce was studied in this paper.The results showed that wound signal was originated at the site of injury in lettuce tissue and propagated into adjacent tissue where it induced a number of physiological responses,such as the synthesis of phenylalanine ammonia lyase （PAL）,the synthesis and accumulation of phenolic compounds and the browning of cutting surface.The wound signal transduction was significantly inhibited by hexanol.However,extract from lettuce and avocado overcame its inhibition which suggested that wound signal can be transduce in solutions.It also showed that the wound signal in lettuce may not belong to protein substance.