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为了解辣椒果实成熟过程中果皮内贮藏物质的变化模式,用光学和透射电子显微技术对绿色和成熟变红果皮进行显微化学和超微结构观察。结果表明,果实充分膨大并且仍呈绿色时,中果皮的薄壁组织和内果皮含大量淀粉粒,中果皮的厚角组织及外果皮无淀粉。果实成熟变红后,淀粉粒消失,果皮积累两种脂滴,外果皮积累质体脂滴,中果皮及内果皮积累质体脂滴和胞质脂滴;胞质脂滴椭球形,存在于细胞质中,沿质膜内表面排列,质体脂滴球形和棒状,存在于有色体中;外果皮中质体脂滴以球形为主,中果皮和内果皮中质体脂滴以棒状为主;胞质脂滴和质体脂滴都与四氧化锇反应,显示脂肪酸链含有双键。归纳起来,果实成熟前,果皮中的贮藏物质是淀粉粒,淀粉积累有组织特异性,只在中果皮的薄壁组织和内果皮中积累;果实成熟变红后,贮藏物质转化成胞质脂滴和质体脂滴,质体脂滴存在于所有组织,而胞质脂滴不存在于外果皮;辣椒油富含不饱脂肪酸。
In order to understand the change patterns of the stored materials in the pericarp during ripening of capsicum, microscopic and ultrastructural observations of the green and ripened red peel were carried out by optical and transmission electron microscopy techniques. The results showed that when the fruit was fully expanded and still green, the mesophyll parenchyma and endocarp contained a large amount of starch grains, while the mesocarp thick-skinned and epicarp had no starch. After ripening, the starch grains disappeared, and two types of lipid droplets were accumulated in the pericarp. The exocarp accumulates lipid droplets in the plastids. The mesocarp and endocarp accumulate lipid droplets and cytoplasmic lipid droplets. The cytoplasm lipid droplets are ellipsoid and exist in the Cytoplasm, arranged along the inner surface of the plasma membrane, plastid lipid droplets spherical and rod-shaped, present in the color body; exocarp plastid lipid droplets to the main spherical, mesocarp and endocarp plastid lipid droplets to stick-based Both cytoplasmic lipid droplets and plastid lipid droplets reacted with osmium tetroxide, indicating that the fatty acid chains contain double bonds. To sum up, before ripening, the stored material in the pericarp is starch granules, which accumulate tissue specificity and accumulate only in the parenchyma and endocarp of the mesocarp. After the fruit becomes red, the storage material is transformed into cytoplasmic fat Droplets and plastid lipid droplets, plastid lipid droplets were present in all tissues, whereas cytoplasmic lipid droplets were absent in the pericarp; pepper oil was rich in unsaturated fatty acids.