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选用“黄金梨”发病果实与正常果为试材,通过对病果与正常果单果质量、果形指数、色差、石细胞含量、果胶甲脂酶(PME)活性、苯丙氨酸解氨酶(PLA)活性等指标的测定,探索“黄金梨”果肉硬化的发病原因。结果表明:病果石细胞含量明显高于正常果,病果苯丙氨酸解氨酶活性显著高于正常果,但病果与正常果相比较,在果胶甲酯酶活性上无明显差异;说明“黄金梨”果肉硬化与石细胞的发育和苯丙氨酸解氨酶关系密切,而果胶甲酯酶活性对果肉硬化无明显影响。
The fruit and normal fruit of “Golden Pear” were selected as test materials. The fruit quality, fruit shape index, color difference, stone cell content, PME activity, phenylalanine (PLA) activity and other indicators of determination, to explore the “Golden Pear” causes of the pathogenesis of fruit sclerosis. The results showed that the content of disease fruit stone was significantly higher than normal fruit, phenylalanine ammonia lyase activity of disease fruit was significantly higher than the normal fruit, but the disease fruit compared with the normal fruit, the pectin methylesterase activity was no significant difference The results indicated that the scleroderma of “Golden Pear” was closely related to the development of stone cells and phenylalanine ammonia lyase, while the activity of pectin methylesterase had no significant effect on the sclerosis of flesh.