| 桃果实采后脂氧合酶活性和膜脂脂肪酸组分的变化 |
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| 引用本文： | 吴敏,陈昆松,吴平,张上隆. 桃果实采后脂氧合酶活性和膜脂脂肪酸组分的变化[J]. 园艺学报, 2001, 28(3): 218-222 |
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| 作者姓名： | 吴敏 陈昆松 吴平 张上隆 |
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| 作者单位： | ( 浙江大学生命科学学院植物分子生理与生物技术实验室, 杭州310029 ; 浙江大学园艺系, 杭州310029) |
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| 基金项目： | 国家自然科学基金资助项目! (39870 5 0 7)，浙江省自然科学基金重点资助项目! (ZD0 0 0 4)，农业部“九五”重点资助项目 !(95 17 |
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| 摘 要： | 以‘湖景蜜露’桃果实为试材, 分析了果实后熟软化进程中的乙烯释放、脂氧合酶(LOX) 活性和细胞膜脂脂肪酸组分的变化, 探讨其与果实软化的关系。结果表明, 细胞脂脂肪酸组分主要有棕榈酸(16∶0) 、硬脂酸(18∶0) 、油酸(18∶1) 、亚油酸(18∶2) 和亚麻酸(18∶3) 。在果实采后20 ℃后熟过程中, 三种不饱和脂肪酸组分比例变化较大(尤其是亚油酸和亚麻酸) , 而两种饱和脂肪酸的变化很小。在LOX 自我活化之前, 亚麻酸可能是LOX催化反应的主要底物。果实组织的后熟软化与LOX参与的细胞膜脂过氧化作用有关, 乙烯跃变可能是桃果实成熟启动后的伴随因子, 参与后熟软化进程。
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| 关 键 词： | 桃 果实 后熟 软化 脂肪酸 脂氧合酶 乙烯 |
| 文章编号： | 0513-353X(2001)03-0218-05 |
| 修稿时间： | 2000-09-25 |
Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach(Prunus persica L.)Fruit |
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| Wu Min ,,Chen Kunsong ,,Zhang Shanglong ,and Wu Ping. Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach(Prunus persica L.)Fruit[J]. Acta Horticulturae Sinica, 2001, 28(3): 218-222 |
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| Authors: | Wu Min Chen Kunsong Zhang Shanglong and Wu Ping |
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| Affiliation: | (Laboratory of Plant Molecular Physiology and Biotechnology , College of Life Sciences Zhejiang University , Hangzhou 310029; Department of Horticulture , Zhejiang University , Hangzhou 310029) |
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| Abstract: | A peach cultivar‘Hujingmilu’was used to investigate the changes of LOX activity , ethylene production and memberane fatty acid composition. It was found that the major fatty acids in the ripening peach fruit included palmitic acid (16∶0) , stearic acid (18∶0) , oleic acid (18∶1) , linoleic acid (18∶2) and linolenic acid (18∶3) . There were remarkable changes in the proportion ofoleic acid , linoleic acid and linolenic acid , especially linoleic acid and linolenic acid , while no such notable changes in the proportion of palmitic acid and stearic acid during fruit ripening at 20 ℃. Linolenic acid was mainly used as a LOX catalyzing substrate before LOX self-propagation during fruitripening at 20 ℃. LOX might play a role in memberane lipid peroxidation which participated in fruit ripening and softening. The significance of these results was discussed. |
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| Keywords: | Prunus persica L. Fruit Ripening Softening Fatty acids Lipoxygenase Ethylene |
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