---

作 者 ：郑小林;;田世平;李博强;徐　勇

期 刊 ：园艺学报 2005年 32卷 5期 页码：788-792

关键词：桃；草酸；低温；抗氧化酶；多酚氧化酶；活性氧；贮藏；

Keywords:Peach, Exogenous oxalic acid, Low temperature, Antioxidant enzyme, PPO, AOS, Storage,

摘 要 ：桃( Prunus persica L. ) 栽培品种‘八月脆’果实采后经5 mmol·L ^{- 1}草酸溶液浸泡10 min后在低温条件下贮藏, 与对照相比, 果实的CAT和PPO活性提高, SOD和POD活性在贮藏10 d后较高; 还原型抗坏血酸(AsA) 含量下降减缓; 超氧阴离子(O₂· ) 生成速率随贮藏增加, 过氧化氢(H₂O₂ ) 含量先升后降, 但经草酸处理后O₂ ·生成速率和H₂O₂ 含量分别在5 d和5、10 d时显著低于对照。说明草酸处理通过提高果实抗氧化防御系统的能力和PPO活性来延缓果实成熟和增强果实抗病能力。

Abstract:Peach ( Prunus persica L.‘Bayue Cui’) fruit were dipped in a 5 mmol·L ^{- 1} oxalic acid solution for 10 min and then stored at low temperature for 20 days. Changes in antioxidant ability and polyphenol oxidase ( POD) activity in the fruit were investigated during storage. The results showed that, as compared
with control fruit, higher activities of superoxide dismutase ( SOD) , peroxidaes ( POD) , catalase (CAT) and PPO were observed and lose of ascorbate acid (AsA) was delayed. Moreover, to some extent, active oxygen species (AOS) production including superoxide (O₂· ) and hydrogen peroxide (H₂O₂ ) was inhibited in treated fruit. Itwas suggested that effects of oxalic acid on increases of antioxidant ability and PPO activitymight be beneficial in delaying ripening process and enhancement of disease resistance in peach fruit during storage at low temperature.

---