论文部分内容阅读
研究了5 mmol·L~(-1)草酸溶液处理对采后‘华优’猕猴桃冷藏过程中木质化的调控。结果显示,草酸处理显著降低了果实冷藏期间木质素含量和总酚含量,显著抑制了木质素合成过程中重要酶——苯丙氨酸解氨酶(PAL)、4–香豆酸辅酶A连接酶(4-CL)、过氧化物酶(POD)以及多酚氧化酶(PPO)的活性。结合果实切面和石蜡切片,‘华优’果实木质素的积累主要发生在果肉组织和果心的维管束组织中;草酸能够有效减少低温下‘华优’猕猴桃果实木质素含量,这可能与其降低果实木质素合成关键酶的活性有关。
The effects of 5 mmol·L -1 oxalic acid treatment on the lignification of postharvest ’Huayou’ Kiwi fruit during cold storage were studied. The results showed that oxalic acid treatment significantly reduced the lignin content and total phenolic content during fruit cold storage, significantly inhibited the lignin synthesis process important enzymes - phenylalanine ammonia lyase (PAL), 4-coumarate coenzyme A connection Enzymes (4-CL), Peroxidase (POD) and Polyphenol Oxidase (PPO) activity. In combination with fruit section and paraffin section, the accumulation of lignin in ’Hua You’ fruit mainly occurred in the vascular bundles of pulp tissue and fruit core. Oxalic acid could effectively reduce the lignin content of ’Hua You’ Fruit lignin synthesis key enzyme activity.