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作 者 ：朱树华;周　杰;;束怀瑞

期 刊 ：园艺学报 2005年 32卷 4期 页码：589-593

关键词：草莓；一氧化氮；贮藏；软化；酶；

Keywords:Strawberry, Nitric oxide, Storage, Softening, Enzyme,

摘 要 ：以硝普钠( SNP) 为一氧化氮供体, 研究不同浓度的SNP对‘丰香’草莓果实软化过程相关酶活性的影响。结果表明, 5 μmol·L ^{- 1} SNP可以显著增强果实CAT活性, 抑制PME、纤维素酶、PPO和LOX活性, 并推迟了PPO和LOX活性高峰的出现。但对exo-PG酶活性作用不明显。揭示了适宜浓度的一氧化氮通过改变果实软化酶的活性, 能够抑制果实衰老的规律, 证明了一氧化氮对果实衰老的影响具有双重生物效应。

Abstract:Using sodium nitrop russide as a nitric oxide (NO) donor, the effect of different concentration of SNP treatment on the activities of the softening enzymes of the post-harvest strawberry (‘Fengxiang’) was investigated. The results showed that in the fruits treated by 5μmol·L ^{- 1} SNP aqueous solution, the activity of CAT could be obviously increased and those of PME, cellulase PPO and LOX could be significantly inhibited. However, exo-PG activity was hardly changed. This further opened out the mechanism that p roper concentration of NO could inhibit senescence of fruits by the way of effecting the activities of softening enzymes and p roved NO took on dual biological effects on senescence of fruits.

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