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黄熟杏果与绿热杏果相比,组织中超氧阴离子自由基(O_2~-)的产生速率和过氧化氢(H_2O_2)含量都显著增加,H_2O_2的增幅大于O_2~-,H_2O_2积累与丙二醛(MDA)积累、叶绿素降解和花色素苷增加相一致.同时,超氧化物歧化酶(SOD)活性显著升高,过氧化物酶(POD)和多酚氧化酶(PPO)活性稍有降低.讨论了H_2O_2积累在杏果实自然成熟中的可能作用.
Compared with green apricot, the production rate of O 2 - and the content of hydrogen peroxide (H 2 O 2) increased significantly in Huanghuai apricot fruit compared with that of O_2 ~ -, the accumulation of H_2O_2 and the content of H_2 Aldehyde (MDA) accumulation, chlorophyll degradation and anthocyanin increase, while the activities of superoxide dismutase (SOD) and peroxidase (POD) and polyphenol oxidase (PPO) decreased slightly The possible role of H 2 O 2 accumulation in the natural maturation of apricot fruit was discussed.