Effects of Lipoxygenase on Ripening and Softening of Jujube Fruit

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