摘要
黄熟杏果与绿热杏果相比,组织中超氧阴离子自由基(O_2^-)的产生速率和过氧化氢(H_2O_2)含量都显著增加,H_2O_2的增幅大于O_2^-,H_2O_2积累与丙二醛(MDA)积累、叶绿素降解和花色素苷增加相一致.同时,超氧化物歧化酶(SOD)活性显著升高,过氧化物酶(POD)和多酚氧化酶(PPO)活性稍有降低.讨论了H_2O_2积累在杏果实自然成熟中的可能作用.
This experiment deals with active oxygen metablism in the Apricot fruits maturing process. The results showed that the rate of C2- producing and content of H2O2 were markedly increased in yellow maturing fruits than that in green maturing fruits. While the content of H2O2 was higher than that of O2- producing. H2O2 accumulation was consistent with MDA accumulation, Chlorophyll reducing and antho-cyanin increasing in the Apricot fruits maturing process. Also,SOD activiey was obviously increased,and activities of POD and PPO were slowly decreased,It was discussed for the probable action of H2O2 accumulation in the Apricot fruits maturing process.
基金
河南省教委基金资助项目
校青年教师科研基金资助项目
