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本文研究了钙处理不同成熟期番茄果实对果壁组织中钙含量与转化、多聚半乳糖醛酸酶(PG)活性与 PG 合成的影响。结果表明,钙处理绿熟期的番茄果实可使总钙和可溶性钙含量明显增加,并较多转化为结合钙;后期处理,进入和转化的钙都减少。同样,钙处理愈早,对果实 PG 活性的抑制愈强,绿熟期处理可完全抑制 PG 活性。凝胶电泳结合钌红染色,证明绿熟期果实无 PG,PG 是在果实成熟过程中新合成的。钙处理愈早,对 PG 合成的抑制愈强,绿熟期钙处理可完全抑制 PG 合成。
In this paper, we studied the effects of calcium treatment on tomato fruit at different stages of ripening on the content and conversion of calcium in the fruit wall, the activity of polygalacturonase (PG) and the synthesis of PG. The results showed that Ca treatment of tomato fruits in green ripening stage increased the contents of total and soluble calcium, and more converted to bound calcium. The contents of calcium in and after transformation decreased. Similarly, the earlier the calcium treatment, the stronger the inhibition of the PG activity in the fruit, and the green ripening stage completely inhibited the PG activity. Gel electrophoresis combined with ruthenium red staining showed that green-ripening fruits were PG-free and PG was newly synthesized during fruit ripening. The earlier calcium treatment inhibited the synthesis of PG, the green ripening calcium treatment can completely inhibit PG synthesis.