| 柑橘果皮果胶及其酶活性对皱皮果形成的影响 |
| |
| 引用本文： | 陈杰忠,叶自行,周碧燕,徐春香,李娟.柑橘果皮果胶及其酶活性对皱皮果形成的影响[J].园艺学报,2005,32(2):202-206. |
| |
| 作者姓名： | 陈杰忠 叶自行 周碧燕 徐春香 李娟 |
| |
| 作者单位： | (华南农业大学园艺学院, 广州510642) |
| |
| 基金项目： | 国家自然科学基金资助项目(30471198) |
| |
| 摘 要： | 研究‘红127’甜橙和‘红江橙’的果皮果胶质、果胶甲酯酶( PE) 及皱皮果率的差异。结果表明, 抗皱皮的‘红127’甜橙皱皮果发生率为7.06% , 而‘红江橙’皱皮果发生率高达28.03%; 皱皮出现在阴面果皮占86%以上。‘红江橙’PE在果实成熟时(12月15日) 比成熟前( 10月1日) 增加2.6倍, 水溶性果胶(WP) 增加8.27倍, 总果胶( TP) 增加65% , 盐酸可溶性果胶(HP) 减少54%。‘红127’甜橙果皮的PE变化较小。PE与WP极显著正相关, 与HP极显著负相关。‘红江橙’TP、WP及PE明显高于‘红127’甜橙, 而HP以‘红127’甜橙的高。阴面比阳面果皮有较多的TP、WP和PE, HP则以阳面果皮为高。皱皮果的TP、WP、PE高于正常果, 而HP则少于正常果。六偏磷酸盐可溶性果胶( PP) 在两种果实上没有差异。
|
| 关 键 词： | 柑橘 皱皮果 果胶 果胶甲酯酶 |
| 文章编号： | 0513-353X(2005)02-0202-05 |
| 收稿时间： | 2004-5-8 |
| 修稿时间： | 2004-8-11 |
Effects of Pectins and Pectinesterase Activity on Creasing Fruit Formation in Orange(Citrus sinensis Osbeck) |
| |
| Chen Jiezhong,Ye Zixing,Zhou Biyan,XU Chunxiang,Li Juan.Effects of Pectins and Pectinesterase Activity on Creasing Fruit Formation in Orange(Citrus sinensis Osbeck)[J].Acta Horticulturae Sinica,2005,32(2):202-206. |
| |
| Authors: | Chen Jiezhong Ye Zixing Zhou Biyan XU Chunxiang Li Juan |
| |
| Institution: | ( College of Horticulture, South China Agricultual University, Guangzhou 510642, China) |
| |
| Abstract: | The difference in pectin level, pectinesterase ( PE) activity and creasing-fruit rates between‘Hong 127’orange (Citrus sinensis Osbeck ‘Hong 127’) and ‘Hongjiang’orange (Citrus sinensis Osbeck ‘Hongjiang’) were studied. The creasing fruit rates for‘Hong 127’and ‘Hongjiang’orange were 7.06%and 28.03% respectively. Upon fruit maturing, the PE, water soluble pectin (WP) , total pectin (TP) and hydrochloric acid soluble pectin (HP) in ‘Hongjiang’ increased by 260% , 827% , 65% and 54% , respectively. The change of PE in ‘Hong 127’was smaller. PE was positively correlated withWP and negatively correlated with HP. The content of TP, WP and PE in ‘Hongjiang’orange were obviously higher than those in ‘Hong 127’, but the content of HP in ‘Hongjiang’was higher in ‘Hong 127’. There were higher TP, WP and PE in shaded halves of fruits, but higher HP in exposed halves of fruits. The content of TP, WP, PE of the creasing fruits is higher than the normal fruit, and the content of HP is lower than normal fruit. There is no difference for hexametaphosphate soluble pectin ( PP) between the two varieties. |
| |
| Keywords: | Citrus Creasing fruit Pectin Pectinesterase activity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《园艺学报》浏览原始摘要信息 |
| 点击此处可从《园艺学报》下载免费的PDF全文 |
|
