Induction of postharvest malic acid treatment on activity of related enzymes and accumulation of final substances of benzene propance pathway in pears | 采后苹果酸处理对梨果实苯丙烷代谢相关酶活性及终产物积累的诱导
2009
Gao Xiaohui, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering | Bi Yang, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering | Wen Xiaoli, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering
Chinese. 研究了采后用50 mmol・L. 1苹果酸浸泡处理对梨果实苯丙烷代谢相关酶及主要产物的影响.结果表明：苹果酸处理显著诱导了果实苯丙烷代谢相关酶如苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）和多酚氧化酶（PPO）活性,同时也提高了苯丙烷代谢终产物如总酚、类黄酮和木质素的含量.用扩展青霉（Penicillium expansum）损伤接种可进一步增强处理果实的PAL、POD和4-香豆酰-辅酶A连接酶（4CL）活性,提高总酚、类黄酮和木质素的含量.[著者文摘]
Show more [+] Less [-]English. The effect of postharvest malic acid treatment at 50 mmol ・ L. 1 was studied on activity of related enzymes and accumulation of final substances of benzene propance pathway in pears. The results showed that the activity of phenylalanine ammonialyase （PAL）, peroxidase （POD） and polyphenoloxidase （PPO） were increased in the treated fruit. The treated fruit had higher content of total phenolic, flavanoid and lignin. The challenge with Penicillium expansum enhanced furthermore activity of PAL, POD and 4-coumarate-CoA ligase （4CL） and content of total phenolic, flavanoid and lignin in the treated fruit.
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