| 苹果花青素形成与PAL活性及蛋白质含量的关系 |
| |
| 引用本文： | 周爱琴,祝军.苹果花青素形成与PAL活性及蛋白质含量的关系[J].中国农业大学学报,1997,2(3):97-99. |
| |
| 作者姓名： | 周爱琴 祝军 |
| |
| 作者单位： | [1]莱阳农学院 [2]中国农业大学园艺系 |
| |
| 摘 要： | 通过对新红星、乔纳金、红富士和新国光４个品种在果实着色过程中花青素含量、苯丙氨酸解氨酶活性和蛋白质含量的测定，发现三者存在一定的相关性。在果实着色期间，随着苯丙氨酸解氨酶活性的增加，花青素含量增加。着色前期苯丙氨酸解氨酶活性基本上呈直线增加，后期较平稳；而蛋白质含量则随花青素含量的增加呈下降趋势。
|
| 关 键 词： | 花青素 苯丙氨酸解氨酶 蛋白质 苹果 |
The Relationship of Anthocyanidin Formation, PAL Activity and Protein Content During Apple Colouring |
| |
| Zhou Aiqin,Zhu Jun,Sheng Jiping,Shen Lin,Sheng Zhaojiang.The Relationship of Anthocyanidin Formation, PAL Activity and Protein Content During Apple Colouring[J].Journal of China Agricultural University,1997,2(3):97-99. |
| |
| Authors: | Zhou Aiqin Zhu Jun Sheng Jiping Shen Lin Sheng Zhaojiang |
| |
| Institution: | Zhou Aiqin; Zhu Jun ;Sheng Jiping; Shen Lin ;Sheng Zhaojiang (Laiyang Agricultural College) (Dept. of Horticulture) (Laiyang Agricultural College) |
| |
| Abstract: | The relationsship of anthocyanidin formation with PAL activity and protein content during apple colouring in four varieties: Starkrimson, Jonagold, Red Fuji and New Ralls was studied. It showed that there are certain relationsship among the three items. PAL activity increased as the increasement of anthocyanidin, and rised up faster at early stage than that at later stage; whereas protein content decreused during the colouring. |
| |
| Keywords: | anthocyanidin PAL protein |
| 本文献已被 CNKI 维普 等数据库收录！ |
| 点击此处可从《中国农业大学学报》浏览原始摘要信息 |
| 点击此处可从《中国农业大学学报》下载免费的PDF全文 |
