【摘要】 研究了在自然成熟和催熟条件下,大久保桃果实硬度与乙烯、脂肪氧合酶、多聚半乳糖醛酸酶及相关代谢的研究。结果表明桃果实软化是一个受多因素调节的生理过程,脂肪氧合酶可能与果实前期软化有关,酯肪氧合酶、乙烯、多聚半乳糖醛酸酶都参与了果实后期的软化过程。更多还原

【Abstract】 The relationships between the peach fruit firmness and ethylene, Lox, PG and related metabolism were studied during natural and accelerating ripening. The results show that peach fruit softening is a physiology process regulated by many factors. It is possible that Lox is related to the early softening, process and Lox, ethylene and PG are all involved in the late softening process.更多还原