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題 名 | 低溫貯藏對“新雪”梨果皮黑變與微觀結構及抗氧化酵素變化之影響=Effects of Low Temperature Storage on Skin Blackening and Microscopic Structure and Antioxidant Enzymes Changes in Harvested Fruits of Japanese Pear ‘Shinsetsu’ (Pyrus Pyrifolia Nak. var. Shinsetsu) |
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作 者 | 郭純德; 尤進欽; | 書刊名 | 宜蘭大學生物資源學刊 |
卷 期 | 2:1 民94.12 |
頁 次 | 頁25-36 |
分類號 | 435.312 |
關鍵詞 | 寒害; 新雪梨; 果皮黑變; 微觀結構; 抗氧化酵素; Chilling injury; Shinsetsu pear; Skin blackening; Microscopic structure; Antioxidant enzyme; |
語 文 | 中文(Chinese) |
中文摘要 | 梨山地區的’新雪’梨採收後及貯藏前,其果皮完全正常,但低溫下(1、5及9℃)分別貯藏2、4及6週,果實表皮即呈現不規則形狀的黑色斑塊。其中央色澤較深,周邊較淺。果皮黑變的面積,會隨著低溫期間的延長而擴大。雪梨在1、5、9、13℃貯藏室中30週,就果皮黑變的果實數百分比及面積百分比而言,以1℃最嚴重,5℃和9℃次之,13℃更少。雪梨果皮產生黑變斑點及區堆,類似燙斑的特徵,應為低溫所造成的寒害結果,為瞭解水梨果皮的黑變,以徒手切片顯微觀察正常果皮,顯示表皮以下數層的薄壁細胞排列整齊、形狀飽滿且顏色較透明;相反地,黑變斑塊果皮切片,則呈薄壁細胞擠壓變形,且轉為黑褐色。另以石蠟切片觀察,則顯示貯藏溫度之高低,與雪梨果皮發生黑變及黑變程度多寡有直接關係,主要是由於果實表皮以下數層的薄壁細胞對於低溫敏感所導致。然而,不管果皮是否發生黑變,都不會影響果肉組織厚角細胞之形態,顯示低溫引起的果皮變黑可能與細胞的種類有關。另本研究亦探究雪梨果實低溫貯藏後,果皮黑變組織的超氧化歧化?(superoxide dismutase, SOD)及過氧化氫?(catalase, CAT)的同功異構?型態。在非變性膠片系統中,梨果皮皆有4個SOD的同功異構?,但黑變與正常之果皮相較,具有不同型態或活性的同功異構?。然而,在黑變與正常之果皮都只有1個CAT同功異構?的條帶。這些結果顯示,氧化逆境可能參與採收後雪梨果實低溫所誘導的果皮傷害。而正常之果皮可能具有較有效的抗氧化酵素系統。 |
英文摘要 | The goal of this research was to investigate the effects of low temperature on skin blackening and microscopic structures and antioxidant enzymes changes in harvested fruits of ‘Shinsetsu’ pear produced at Li-Shan area in central Taiwan. Skin blackening revealed clearly after 2,4, and 6 weeks storage at 1,5, and 9℃, and was heavily reduced the commercial value of fruits. This physiological disorder was occurred only at skin region, the flesh tissue was remained normal throughout storage period. It was found when storage temperature decreased; the blackening scald development in skin could extend to a greater extent. It could be concluded that the physiological disorder in skin blackening of ‘Shinsetsu’ pear was a chilling injury induced by low temperature. To explore the physiological disorder in skin blackening disorder of ‘Shinsetsu’ pear, a microscopic observation on the free-hand cross-section of normal skin tissue showed regular arrangement, turgid shape, and transparent color of parenchyma cells in the cortex tissue. In contrast, the parenchyma cells in cortex tissue of the blackening scald of skin were pinched to form heteromorphism, and tuned into brown, which were considered as the causes or results of the skin blackening. The results of paraffin section revealed the direct relationship between degrees of refrigerated temperature and the indidence and severity of skin blackening. Mainly, parenchyma cells of cortex tissue are extremely susceptible to chilling. Although blackening scald at the fruit skin tissue was made, it could not affect the collenchyma cells of flesh tissue. These results revealed a relationship between chilling-caused skin blackening and the kinds of cells. The isozyme patterns of superoxide dismutase (SOD) and catalase (CAT) in blacking scald development of skin were studied after low temperature storage. In native gel system, four SOD isozymes were detected in pear peel, but there were different isozyme types and activities in skin blackening tissue compared with normal peel. However, only one CAT isozyme band was presented at all times in both skin-blackening and normal peels. The results indicated that oxidative stress may be involved in cold-induced peel damage of post-harvest pear. Normal fruit skin may be have a more efficient antioxidant enzyme systems. |
本系統中英文摘要資訊取自各篇刊載內容。