GUO Jinli,ZHU Guanyu,LIU Yan,et al.The Dynamic Variation of UWL and Reactive Oxygen During the Ageing Process of Strawberry Fruit[J].Northern Horticulture,2016,40(11):1-4.[doi:10.11937/bfyy.201611001]
草莓果实采后衰老过程中超微弱发光的变化及与活性氧的关系
- Title:
- The Dynamic Variation of UWL and Reactive Oxygen During the Ageing Process of Strawberry Fruit
- Keywords:
- strawberry fruit; maturation; aging; ultraweak biolum inescence; reactive oxygen
- 文献标志码:
- A
- 摘要:
- 以“红颜”草莓果实为试材，研究了草莓果实衰老过程中超微弱发光(ultraweak luminescence,UWL)和活性氧水平的变化及二者之间的关系。结果表明：在草莓果实采后衰老过程中，脂氧合酶（LOX）活性和H2O2含量先上升后下降，丙二醛（MDA）含量、O?[TX-*4]2产生速率及相对电导率整体呈上升趋势；UWL强度整体呈下降趋势。UWL与LOX呈中等正相关，与MDA含量呈中等负相关，与O?[TX-*4]2产生速率、相对电导率及H2O2含量无相关性。在草莓衰老过程中，活性氧水平整体上升积累，而UWL强度整体呈下降趋势，说明UWL强度并没有随着活性氧的积累而增强。
- Abstract:
- The dynamic variation of ultraweak luminescence(UWL) and reactive oxygen，and their relationship were studied during aging process in ‘Hongyan’ fruit.The results showed that，LOX activity and H2O2 content increased first and then decreased.MDA content，O?[TX-*4]2 production rate，relative conductivity increased continuously，ultraweak luminescence showed a gradual downward trend.Ultraweak luminescence showed positive medium relationship with LOX activity and negative medium correlation with MDA content，and didn’t show any correlation with O?[TX-*4]2 production rate，relative conductivity，H2O2 content.Reactive oxygen increased and accumulated while Ultraweak luminescence intensity decreased in aging process of fruit，which suggested that the accumulation of reactive oxygen didn’t enhance Ultraweak luminescence intensity.
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备注/Memo
第一作者简介：郭金丽（1972-），女，博士，副教授，硕士生导师，现主要从事园艺植物生理生态和植物超微弱发光等研究工作。E-mail：guojinli1111@163.com.责任作者：李连国（1959-），男，博士，教授，现主要从事园艺植物生态生理及栽培等研究工作。E-mail：nmndllg@foxmail.com.基金项目：国家自然科学基金资助项目（31260455)。