梨果实发育过程中石细胞团及几种相关酶活性变化的研究

以梨品种西子绿、菊水及砀山酥梨为试材,对不同发育时期梨果实石细胞团的密度、大小及几种相关酶的活性变化进行了研究。结果表明石细胞团的分布密度在幼果期较高,以后随着果实的发育和膨大,密度逐渐减小,接近成熟前1个月左右基本稳定;石细胞团的直径随果实的生长而逐渐变大;苯丙氨酸解氨酶在果实发育初期表现出较高的活性,随着果实的生长逐渐降低,花后75d后保持低水平不变;过氧化物酶活性高峰出现稍迟于苯丙氨酸解氨酶,高峰后呈现出下降的趋势;多酚氧化酶活性波动较大,总的变化趋势逐渐下降。品种间苯丙氨酸解氨酶、过氧化物酶活性与石细胞团的形成之间表现为正相关。

Study on Sclereids and Activities of Several Related Enzymes During the Development of Pear Fruit

Fruit of pear cultivars Xizilu,Jushui,and 'Dangshansu' were used as materials for studying the relationship between sclereids (grit cells) and related enzymes. The results showed that the density of sclerid group was high at the early stage, then descended with the fruit developing, and one month before maturity it retained stable; the diameter of sclerid group increased gradually. As a whole, activities of all the three enzymes declined gradually in the course of fruit development; and PAL (phenylalanine ammonia-lyase) had a steady lower activity from 75 days after blossom on; the activity peak of POD (peroxidase) appeared a little later than PAL; PPO (polyphenol oxidase) activity had a relatively higher fluctuant change. For the three tested pear enzymes, PAL and POD were positively relative to the form of sclereids.