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园艺学报 ›› 2001, Vol. 28 ›› Issue (3): 218-222.

• 研究论文 • 上一篇    下一篇

桃果实采后脂氧合酶活性和膜脂脂肪酸组分的变化

吴 敏1,2;陈昆松1,2*;张上隆2;吴 平1   

  1. (1 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 ; 2 浙江大学园艺系, 杭州310029)
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2001-06-25 发布日期:2001-06-25

Changes of Lipoxygenase Activity and Memberane Fatty Acid Composition in Postharvest Ripening Peach (Prunus persica L.) Fruit

Wu Min1,2, Chen Kunsong1,2*, Zhang Shanglong2, and Wu Ping1   

  1. (1Laboratory of Plant Molecular Physiology and Biotechnology , College of Life Sciences Zhejiang University , Hangzhou 310029; 2 Department of Horticulture , Zhejiang University , Hangzhou 310029)
  • Received:1900-01-01 Revised:1900-01-01 Online:2001-06-25 Published:2001-06-25

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。

关键词: 桃, 果实, 后熟, 软化, 脂肪酸, 脂氧合酶, 乙烯

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 of
oleic 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 fruit
ripening 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.

Key words: Prunus persica L., Fruit, Ripening, Softening, Fatty acids, Lipoxygenase, Ethylene

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