论文

硝酸钙对网纹甜瓜果实成熟衰老相关生理因素的影响

  • 吕双双 ,
  • 李天来 ,
  • 吴志刚 ,
  • 高广维
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  • 1. 沈阳农业大学 园艺学院, 辽宁省设施园艺重点实验室, 辽宁 沈阳 110161;
    2. 辽宁省农业科学院 花卉研究所, 辽宁 沈阳 110161
吕双双( 1981- ), 女, 辽宁沈阳人, 博士, 主要从事设施园艺及蔬菜生理研究.

收稿日期: 2009-01-06

  网络出版日期: 2014-10-14

基金资助

国家科技支撑项目(2006BAD07804)

Effect of Calcium Nitrate on Related to Maturation and Consenescence Physiological Parameters of Muskmelon

  • LU Shuang shuang ,
  • LI Tian-lai1 ,
  • WU Zhi-gang ,
  • GAO Guang-wei
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  • 1. College of Horticulture,Shenyang Agricultural University, Key Laboratory of Protected Horticulture of Liaoning Province, Shenyang 110161, China;
    2. Institute of Flowers, Liaoning Academy of Agriculture Sciences, Shenyang 110161, China;
    3. Jiamusi Seed Brand, Jiamusi 154005, China

Received date: 2009-01-06

  Online published: 2014-10-14

摘要

为明确钙在调节网纹甜瓜果实成熟衰老中的生理作用,以网纹甜瓜果实圆片为材料,研究了不同浓度硝酸钙(1,3,5 mmoL/L)处理4,8,12,1,20和24 h情况下,甜瓜果实成熟衰老相关生理指标的变化.结果表明:硝酸钙具有明显延缓甜瓜果实衰老的作用,使果肉硬度显著高于对照,并提高过氧化物酶(POD)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,同时降低果肉乙烯释放量、可溶性蛋白含量、外渗电导率的升高速度和脂氧合酶(LDX)活性的作用.但不同处理浓度和处理时间对果实软化的作用效果存在一定差异.与1 mmol/L和3 mmoL/L的硝酸钙相比,5 mmol/L的硝酸钙处理更能显著延缓果实的衰老进程;与处理4 h和8 h相比,处理12 h硝酸钙对以上各成熟衰老指标的促进或抑制作用效果更加显著,但是随着处理时间的延长至处理24 h时,POD、SOD、CAT活性反而下降,对可溶性蛋白的合成、外渗电导率和LOX活性升高速度的抑制效应显著降低.因此,5 mmol/L硝酸钙,并且处理12 h具有较好地减缓网纹甜瓜果实衰老的作用.

关键词: 网纹甜瓜; ; 乙烯; 硬度; 衰老

本文引用格式

吕双双 , 李天来 , 吴志刚 , 高广维 . 硝酸钙对网纹甜瓜果实成熟衰老相关生理因素的影响[J]. 华北农学报, 2009 , 24(2) : 122 -127 . DOI: 10.7668/hbnxb.2009.02.026

Abstract

Muskmelon discs taken at ripening stage were used by different concentrations of calcium nitrate(1,3,5mmol/L) and various time(4,8,12,16,20,24 h) in order to investigate related to maturation and consenescence physiological parameters.The results showed that calcium nitrate treatment apparently slowed down the consenescence rate,made the flesh firmness higher than the control, elevated the activities of POD, SOD and CAT, retarded the ethylene production,reduced the soluble protein content,and declined the increased speed of electrical conductivity and LOX activity.However,different treat concentrat ions and time had various influences in the maturation and consenescence process of fruit.Moreover,compared with 1 mmol/L and 3 mmol/L, 5 mmol/L treatment more significantly slowed down the maturation and consenescence process of muskmelon.Meanwhile,compared to the calcium nitrate treated for 4 h and 8 h,the discs treated for 12 h were more apparently promoted or inhibited based on above maturation and consenescence physiological parameters;however,with the prolonging of treated time to 24 h, the activities of POD,SOD and CAT dropped markedly,as well as the inhibition of synthesis of soluble protein,and the increased speed of electrical conductivity and LOX activity were reduced markedly.Therefore,5mmol/ L calcium nitrate and treated for 12 h could delayed the maturat ion and consenescence process of muskmelon.
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