【摘要】 苹果成熟前后果柄的过氧化物酶(PRO)活性比果实中的高,两者的 PRO 活性皆在呼吸高峰(约在盛花后150天)前5天显著上升,当时果柄中的 PRO 活性比果实中的约高14倍。果实中的同工酶在盛花后145天,酶谱的位置有变动,酶带数目不变;果柄中的酶带数目从7条增加到9条。果实中的 PRO 活性比吲哚乙酸(IAA)氧化酶活性高,尤其是果柄中的 PRO活性比 IAA 氧化酶活性高得多。推测 IAA 或其它成熟抑制物质在进入果实以前,可能主要被果柄中的 PRO 氧化分解,而 IAA 氧化酶所起的作用较小。更多还原

【Abstract】 Peroxidase was extracted from the apple (Delicious) fruit and the apple stalk during the various stages of ripening.Activities of peroxidase and IAA oxidase of fruits are diffe- rent.The activities of peroxidase and IAA oxidase in the apple stalk are much higher than that in the apple fruits.Gel electrophoresis revealed that the number of isozymic bands of peroxidas3 in the stalk (7—9 bands) were more than that in the fruit (6 bands).It is in- ferred that peroxidase in apple stalk might play a more important role in IAA and some other inhibitors oxidized before then went into the fruits.更多还原