亚精胺与D-精氨酸处理对新疆赛买提杏软化相关酶活性的影响

摘要

研究了亚精胺与D-精氨酸处理对新疆赛买提杏软化相关酶活性变化的作用.分别用0.1 mmol/L亚精胺和0.1 mmol/L D-精氨酸溶液处理绿熟期新疆赛买提杏,于(2.0±0.5)℃条件下贮藏30 d,分析不同处理对硬度、多聚半乳糖醛酸酶、果胶甲酯酶、淀粉酶、纤维素酶、β-半乳糖苷酶等指标的影响,分析贮藏期亚精胺与D-精氨酸处理对赛买提杏软化相关酶活性的影响.结果表明,亚精胺处理能够抑制赛买提杏果实软化相关酶的活性,保持果实硬度,延缓赛买提杏果实软化;D-精氨酸处理加快了果实软化衰老进程.%The effects of spermidine and D-arginine on the softening related enzyme activitiy "Saimaiti"a-pricot were studied in this paper.0.1 mmol/L spermidine and 0.1 mmol/L D-arginine solution were applied to treat "Saimaiti"apricot respectively at postharvest green ripe stage in Xinjiang,and then the fruit was stored at (2.0±0.5)℃ for 30 days.Indexes of different treatments on its firmness,polygalacturonase,pec-tin methylesterase,amylase,cellulase andβ-galactosidase were analyzed and the effects of spermidine and D-arginine on the softening related enzyme activitiy of "Samaiti"apricot during storage were investigated. Results showed that:spermidine treatment can restrain the softening enzyme activity of "Samaiti"apricot, maintain firmness of apricot fruit and delay the fruit softening rate;D-arginine treatment has accelerated the fruit softening and senescence.