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当前位置: 首页 > 文章 > 抗褐变与褐变安梨叶片的酶活性比较 河北科技师范学院学报 2010,24 (1) 36-38
Position: Home > Articles > Comparison of Several Enzymes in Leaves of the Anti-browning and Browning Anli Pear Journal of Hebei Normal University of Science & Technology 2010,24 (1) 36-38

抗褐变与褐变安梨叶片的酶活性比较

作  者：
蔡惠;齐永顺;马宏峰;王同坤;张京政;于丽霞
单  位：
河北省迁西县科学技术局;河北科技师范学院
关键词：
安梨;叶片;酶活性;褐变
摘  要：
为了探寻抗褐变安梨品系燕安3叶片中相关酶活性与果实抗褐变之间的关系,以燕安3和不抗褐变的对照品种燕安1,燕安2的叶片为材料,测定了POD,CAT,PPO,SOD等酶活性。结果表明:燕安3叶片中POD,CAT活性分别为(48.36±3.27)U/(g.min)和(122.65±8.34)U/(g.min),均显著高于两个对照品种;且3个安梨品种(系)叶片中POD,CAT,PPO活性由大到小的排序均为:燕安3,燕安1,燕安2;而安梨叶片中SOD活性则与果实褐变度不相关。
译  名：
Comparison of Several Enzymes in Leaves of the Anti-browning and Browning Anli Pear
作  者：
CAI Hui1,QI Yong-shun1,MA Hong-feng2,WANG Tong-kun1,ZHANG Jing-zheng1,YU Li-xia1 (1 College of Horticulture Science and Technology,Hebei Normal University of Science & Technology,Qinhuangdao Heibei,066600;2 Science & Technology Bureau of Qianxi,Tangshan Hebei;China)
关键词：
Anli pear;leaf;enzyme activity;anti-browning
摘  要：
In order to research the relationship between the related enzyme activities in leaves of the Anli anti-browning strain and the anti-browning phenomenon of it's fruits,and provide evidence for the early anti-browning selection of Anli strain varieties,the activities of POD,CAT,PPO and SOD were studied using the leaves of anti-browning Anli strain,and two non anti-browning varieties,Anli pear Yanan-1 and Yanan-2.The results showed that the POD and CAT activities were(48.36±3.27) U/(g·min) and(122.65±8.34) U/(g·min) in anti-browning Anli strain leaves,significantly higher than the two anti-browning varieties.The activities of POD,CAT and PPO in the three Anli pear activities(strains) were(from large to small): anti-browning,Yanan-1,Yanan-2.SOD activity was not related with the browning degree of fruits.

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