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对番茄(Lycopersicon esculentum Mill.Cv.Flora Dade)果实从绿色到红熟6个成熟期中酸性和碱性过氧化物酶的活性进行了测定。酸性和碱性过氧化物酶的活性均在粉红期达到最高,但碱性过氧化物酶活性的相对增长更为明显。碱性过氧化物酶中过氧化物酶、IAA 氧化酶、ACC 氧化酶的活性的变化与乙烯生成的变化相平行。但有钙存在时,过氧化物酶的活化程度在整个成熟期一直是稳定的,而碱性过氧化物酶中的 IAA 氧化酶和 ACC 氧化酶则只有在粉红期才被活化。
The activities of mid-acidic and alkaline peroxidase in six ripening stages of tomato (Lycopersicon esculentum Mill. CV. Flora Dade) from green to red ripening were determined. The activity of both acidic and alkaline peroxidase reached the peak in the pink stage, but the relative increase of alkaline peroxidase activity was more obvious. Alkaline peroxidase peroxidase, IAA oxidase, ACC oxidase activity changes in parallel with changes in ethylene production. However, in the presence of calcium, the degree of peroxidase activation has been stable throughout the maturity period, while the alkaline peroxidase IAA oxidase and ACC oxidase only activated in the pink phase.