论文部分内容阅读
为探讨蔗糖处理对青花菜采后黄化的抑制作用,采用含不同浓度(0、50、100、150、200和250 mmol·L~(-1))蔗糖的MS固体培养基培养青花菜花蕾,研究其对青花菜花蕾抗氧化能力与能量代谢的影响。结果发现,含150 mmol·L~(-1)蔗糖的MS培养基处理能显著抑制青花菜叶绿素降解;与空白对照相比,蔗糖处理能显著抑制多酚氧化酶(PPO)活性上升,延缓苯丙氨酸解氨酶(PAL)活性下降,而对抑制丙二醛(MDA)含量上升没有显著效果。蔗糖处理通过提高叶绿体、线粒体中Ca~(2+)-ATPase活性,以及花蕾中三磷酸腺苷(ATP)、二磷酸腺苷(ADP)含量和能荷(EC)水平来维持能量代谢。维生素C含量的下降可能不是叶绿素降解的关键原因。
In order to investigate the inhibitory effect of sucrose treatment on postharvest yellowing of broccoli, broccoli flower buds were cultured on MS solid medium containing different concentrations of sucrose (0, 50, 100, 150, 200 and 250 mmol·L -1) , To study its antioxidant capacity and energy metabolism of flower buds of broccoli. The results showed that MS medium containing 150 mmol·L -1 sucrose could significantly inhibit the chlorophyll degradation of broccoli. Compared with the blank control, sucrose treatment could significantly inhibit the increase of polyphenol oxidase (PPO) activity, Alanine ammonia-lyase (PAL) activity decreased, while the inhibition of malondialdehyde (MDA) content increased no significant effect. Sucrose treatment maintained energy metabolism by increasing Ca ~ (2 +) - ATPase activity in chloroplast and mitochondria, as well as ATP, ADP and EC in flower buds. The decrease in vitamin C content may not be the key reason for chlorophyll degradation.