摘要： 以红富士苹果为试材, 通过施用维生素C (Vc)、苯甲酸钠 (SBN) 、半胱氨酸(Cys)、维生素E (VE)以及Vc复配剂(Vc+柠檬酸或Vc+6-BA), 研究不同种类外源抗氧化剂对高温胁迫下果皮组织5'-核苷酸酶、脂氧合酶以及抗坏血酸-过氧化物酶活性的影响.结果表明:随着环境胁迫温度的升高, 果皮组织中脂氧合酶活性增大, 而5'-核苷酸酶和抗坏血酸-过氧化物酶的活性降低, 说明在高温胁迫下, 果皮组织氧化胁迫作用显著增强.施用外源抗氧化剂后, 能够不同程度地提高果实抗氧化能力.在高温胁迫下, 果实脂氧合酶活性与对照相比呈下降趋势, 而5'-核苷酸酶活性呈上升趋势, 施用Vc和2种复配Vc酶活性极显著提高;同样, 抗坏血酸-过氧化酶活性也呈上升趋势.比较几种抗氧化剂对提高果实抗氧化能力的效果, 以施用维生素C(尤其是配合施用6-BA或柠檬酸)最为明显.
关键词:
高温胁迫,
苹果,
酶活性,
抗氧化剂
Abstract: By immersion of fruits in solutions of ascorbic acid (ASA), sodium beneoate (SBN), cysteine (Cys)and vitamin E (E), the effect of different types of exogenous antioxidants on the activities of 5'-nucleodase, LOX and APX in fruit peel tissues under high-temperature stress was examined with Fuji apples so as to ascertain the mechanism of f ruit resistance to heat stress and explore possible preventive practices.The results indicated that, LOX activity increased but APX and 5'-nucleodase activities decreased as high temperature stresses were accentuated, showing an enhancement of oxidative stress that may cause a decline in membrane stabilization.For example, LOX activity increased by 25.2% but 5'-nucleodase and APX activities decreased by 25.55% and 28.8% on average, respectively, at 48℃ as compared to 25℃, w hich substantially means that high temperature stress could aggravate f ruit oxidative status.However, LOX activity reduced whileAPX and 5'-nucleodase activities rose with fruits pretreated w ith exogenous antioxidants in comparison with the control.Under 48℃stress, LOX activity in fruits treated with 4 kinds of antioxidants reduced by 7.2%-7.9% and there appeared a significant decrease of LOX activity in fruits treated with 2 kinds of combined ASA antioxidants|5'- nucleodase activities were enhanced slightly by treatment with SBN, significantly with E and Cys and very significantly with two combined ASA antioxidants.Likew ise, APX activities rose significantly or very significantly as compared with the control.In a comparison of different exogenous antioxidants, it could be concluded that treatments with ASA, especially mixed with 6-BA or citric acids, resulted in the best improvement in fruit antioxidative capability.
Key words:
High-temperature stress,
Apple,
Enzymatic activity,
Antioxidant
中图分类号:
张健强, 张建光, 付艾莉, 吕明霞, 赵云哲. 外源抗氧化剂对高温胁迫下苹果果皮组织酶活性的影响[J]. 华北农学报, 2005, 20(2): 41-44. doi: 10.3321/j.issn:1000-7091.2005.02.012.
ZHANG Jian-qiang, ZHANG Jian-guang, FU Ai-li, Lü|Ming-xia, ZHAO Yun-zhe. Effect of Exogenous Antioxidants on the Enzymatic Activities in Fruit Peel Tissues under High-temperature Stress[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2005, 20(2): 41-44. doi: 10.3321/j.issn:1000-7091.2005.02.012.