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辣椒果实成熟过程中硬度及相关生理生化指标的变化

DOI: 10.3321/j.issn:1000-7091.2006.06.019, PP. 75-78

Keywords: 辣椒,硬度,果胶,纤维素,细胞壁水解酶

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Abstract:

选用2个不同硬度的辣椒品系,在果实成熟的不同时期测定其果肉硬度变化,并测定了与硬度相关的原果胶、果胶和纤维素的含量以及促进细胞壁物质分解的PME,PG,纤维素酶和β_半乳糖苷酶等水解酶的活性。结果表明:果实硬度在转色期最大,随着果实成熟,可溶性果胶含量增加,纤维素含量从转色期开始基本呈下降趋势,从幼果期到转色期PME酶的活性呈上升趋势,529品系酶活性在转色期达到最大,585品系在绿熟期酶活性达到最大值。2个品系的PG酶活性不断上升并在红熟期达到最大值。纤维素酶的活性也呈上升趋势并在转色期达到最大值。2个品系的半乳糖苷酶活性在红熟期达到最大值。辣椒果实成熟软化过程中,其硬度的变化与果胶、纤维素等物质的变化有显著相关性,而这些物质的变化又与促进这些物质水解的细胞壁水解酶活性的变化相一致。在果实成熟的不同时期,这些硬度的相关生理生化指标可以反映出果实的硬度特点,在耐贮运辣椒育种过程中有一定参考价值。

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