脂氧合酶与枣果成熟软化的关系

Effects of Lipoxygenase on Ripening and Softening of Jujube Fruit

摘要: 以梨枣和郎枣为试验材料,测定了枣果成熟衰老过程中脂氧合酶(LOX)、SOD、CAT、PE活性以及呼吸动态、硬度等的变化。结果表明,枣果采后在20℃下贮藏,后熟软化进程很快,随枣果成熟软化,呼吸强度、LOX、PE活性呈上升趋势;硬度、SOD、CAT活性呈逐渐下降趋势。0℃低温可显著抑制LOX、PE活性,有效延缓软化。同时试验表明,LOX活性与呼吸强度、PE活性呈正相关关系(r=0.9805,0.9471),而与SOD,CAT活性呈负相关关系(r=-0.8907,-0.7172)。LOX是引起枣果成熟衰老的关键因素

Abstract: For understanding the role of lipoxygenase (LOX) in fresh jujube ripening and softening, the Chinese jujube (Zizyphus Jujuba Mill.) cultivars, 'Langzao' and 'Lizao', were used to investigate the changes of LOX、SOD、CAT、PE activities and the rising of respiratory intensity related to fruits softening after harvest. The result showed that LOX、PE activities increased with the senescence and softening of jujube, but SOD、CAT and fresh rate decreased. When jujube fruit were stored at 0 ℃, LOX、PE and respiratory intensity were markedly inhibited while the fruit softening was delayed. The experiments also show that there are significant negative correlation between LOX and SOD、CAT(r=0.980 5, 0.947 1) respectively, and positive correlation between LOX and respiratory intensity, PE activity. LOX is a key factor related to the ripening and softening of jujube