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采用Paraquat浸泡苹果果实(品种:红富士)的方法,研究了活性氧的伤害作用。结果表明,Paraquat处理导致果肉硬度下降,果皮出现褐斑,严重时果肉出现褐变;明显地增加果肉中丙二醛含量,抑制内源乙烯的生成,并在严重伤害时降低超氧物歧化酶活性。但它对果实过氧化物酶活性无明显的影响。本文认为Paraquat产生的活性氧自由基促进了果实衰老,产生了伤害作用。
Paraquat soaked apple fruit (variety: Red Fuji) method to study the role of reactive oxygen species damage. The results showed that the Paraquat treatment resulted in the decrease of the hardness of the pulp, the brown spot in the peel and the browning of the pulp in the severe condition. The malondialdehyde content in the pulp was significantly increased, the generation of endogenous ethylene was inhibited, and the superoxide dismutase active. However, it had no obvious effect on peroxidase activity of fruits. This article argues that Paraquat produced reactive oxygen species promote the aging of the fruit, have a damaging effect.