文献类型：期刊文章

作　　者：张玉[1] 陈昆松[1] 陈青俊[2] 张上隆[1] 任一平[3]

机构地区：[1]浙江大学果实分子生理与生物技术实验室 [2]浙江省食品质量监督检验站,杭州310009 [3]浙江省疾病控制中心,杭州310005

出　　处：《Acta Botanica Sinica》

基　　金：国家重点基础研究发展规划项目(G2000046806);国家自然科学基金(30270917);浙江省自然科学基金重点资助项目(ZD0004)。~~

年　　份：2003

卷　　号：45

期　　号：12

起止页码：1447-1452

语　　种：中文

收录情况：CSCD、CSCD2011_2012、SCOPUS、普通刊

摘　　要：Kiwifruit (Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson cv. Bruno) was used toinvestigate the effects of acetylsalicylic acid (ASA, 1.0 mmol/L, pH 3.5) and ethylene (100 mL/L) treat-ments on changes at endogenous salicylic acid (SA) levels and other senescence-related factors duringfruit ripening and softening at 20 ℃. The level of endogenous SA in ripening fruits declined and a closerelationship was observed between the change at endogenous SA level and the rate of fruit ripening andsoftening. ASA treatment elevated SA level in the fruit, slowed down the increases in lipoxygenase (LOX)and allene oxide synthase (AOS) activities, decreased the O22-. production in the preclimacteric phase andthe early phase of ethylene climacteric rise, maintained the stability of cell membrane, inhibited ethylenebiosynthesis, postponed the onset of the ethylene climacteric, and delayed the process of fruit ripeningand softening. On the contrary, application of ethylene to ripening kiwifruit resulted at a lower SA level, anaccelerated increases in the activities of LOX and AOS and the rate of O22-. production, an elevated relativeelectric conductivity and an advanced onset of ethylene climacteric, and a quicker fruit ripening andsoftening. It is suggested that the effects of ASA on ripening kiwifruit can be attributed to its ability toscavenge O22-. and/or to maintain stability of cell membrane.

关 键 词：KIWIFRUIT salicylic acid (SA)  lipoxygenase (LOX)  allene oxide synthase (AOS)  O22-.  membranelipid peroxidation  ripening and softening  

分 类 号：S663.5]