| 河套蜜瓜成熟软化中PG、果胶质和细胞壁超微结构的变化 |
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| 引用本文： | 骆蒙,方天祺,李巨燕,甄东生,刘冬玲.河套蜜瓜成熟软化中PG、果胶质和细胞壁超微结构的变化[J].内蒙古大学学报(自然科学版),1997,28(1):107-111. |
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| 作者姓名： | 骆蒙 方天祺 李巨燕 甄东生 刘冬玲 |
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| 作者单位： | 内蒙古大学生命科学学院，内蒙古巴盟乌兰布和农场科技站，呼和浩特第三十四中 |
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| 摘 要： | 随着河套蜜瓜的成熟软化，原果胶含量降低，可溶性果胶含量增高；与之相应的ＰＧ（多聚半乳糖醛酸酶）比活力显著增加，而ＣＸ（纤维素酶）比活力则变化不大．乙烯利处理果实后，ＰＧ活力相应升高与果实软化呈明显的负相关．不同时期果实细胞壁超微结构观察表明，果胶层逐渐降解，胞壁纤维松驰，细胞器完整．
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| 关 键 词： | 河套蜜瓜 软化 多聚半乳糖醛酸酶 果胶质 细胞壁超微结构 |
Changes of Polygalacturonase,Pectin and Ultrastructure of Cell Wall of Cucumis melo cv Hetao During Ripening and Softening |
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| Luo Meng,Fang Tianqi,Li Juyang,Zheng Dongsheng \ Liu Dongling.Changes of Polygalacturonase,Pectin and Ultrastructure of Cell Wall of Cucumis melo cv Hetao During Ripening and Softening[J].Acta Scientiarum Naturalium Universitatis Neimongol,1997,28(1):107-111. |
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| Authors: | Luo Meng Fang Tianqi Li Juyang Zheng Dongsheng \ Liu Dongling |
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| Institution: | Luo Meng 1 Fang Tianqi 1 Li Juyang 1 Zheng Dongsheng 2\ Liu Dongling 3 |
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| Abstract: | During process of ripening and softening of Cucumis melo cv Hetao,the content of protopectin decreases and water soluble pectin increases;PG (polygalacturonase) activity increases remarkable and cx (cellulase) increases little.Ethrel was applied to treat the fruits.The result indicates that the PG activity is negative correlated with fruit softening.The ultrastructure of fruit cell wall at different stages was observed.The middle lamella gradully disappered during the proces of fruit softening.The fibre of cell wall loosed at the end of maturaty,but organella were intact. |
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| Keywords: | Cucumis melo cv Hetao softening polygalacturonase pectin ultrastructure of cell wall |
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