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材料和方法 实验材料是元帅(Delicious)苹果,于当日采自本校果园。研究成熟过程中的一些生理变化,应首先了解呼吸跃变期。以我们修改的Claypool和Keefer的比色法,从8月10日至10月10日将装有苹果的呼吸室放在25℃水浴中,测定果实的呼吸强度。9月20日以前每隔10天测定一次,以后每隔5天测定一次。按Maurer专著中介绍的方法,用圆盘凝胶电泳分离过氧化物酶的同工酶。取样日期与测定呼吸强度的日期相同,每次取果实10个,称取果肉10克,重复三次,在冰浴中研成匀浆,加Tris-甘氨酸缓冲液5毫
Materials and Methods The experimental material was a Delicious apple, which was collected from our orchard on the same day. To study some of the physiological changes in the maturation process, we should first understand the respiratory transition. Using our modified Claypool and Keefer colorimetric method, the respiration intensity of the fruit was measured by placing the apical chamber with apples in a 25 ° C water bath from August 10 to October 10. Measured every 10 days before September 20, and once every 5 days thereafter. According to the method described in the Maurer monograph, peroxidase isozymes were separated by disc gel electrophoresis. The date of the sampling and the determination of respiratory intensity of the same date, each time to take fruit 10, weighing 10 grams of pulp, repeated three times, in the ice bath into a homogenate, plus 5 ml of Tris-glycine buffer