Physiological and molecular biological study on mechanism of senescence and quality changes of vegetables and investigation of keeping quality

蔬菜衰老与品质变化机制的生理分子生物学研究及保质探讨

基本信息

批准号：
09660022
负责人：
HYODO Hiroshi
金额：
$ 2.11万
依托单位：
Shizuoka University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1999
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09660022/
关键词：
Senescence Broccoli Ethylene ACC synthase ACC oxidase Jasmonic acid Cytokinin 野菜の貯蔵老化の生理

项目摘要

Rapid changes in metabolism proceed in vegetables after harvest, leading to senescence and quality detrioration. In broccoli florets (flower buds) senescence progressed rapidly after harvest at ambient temperatures. Ascorbate content declined sharply and chlorophyll loss occurred rapidly, leading to yellowing of florets. During senescence of broccoli florets ethylene production increased, reached a maximum and then declined. In parallel with ethylene production rate, ACC (1-aminocyclopropane-1-carboxylic acid) oxidase activity increased to reach a peak and declined thereafter. Enzymatic properties of ACC oxidase extracted from broccoli florets and purified from Escherichia coli transformed with broccoli ACC oxidase cDNA were investigated. Methyl jasmonate applied to broccoli florets induced and accelerated activities of ACC synthase and ACC oxidase, which resulted in enhanced rate of ethylene production. Methyl jasmonate promoted senescence, while cytokinin retarded the progress of senescence of broccoli florets by inhibiting ethylene production. Thus it will be possible to regulate senescence and quality changes of broccoli florets by controlling ethylene production and ethylene action. The best way for keeping quality and retarding senescence of broccoli florets is concluded to be low temperature storage which reduces metabolism and ethylene production at a basal low level.

蔬菜收获后新陈代谢发生快速变化，导致衰老和品质下降。西兰花小花（花蕾）在环境温度下收获后迅速衰老。抗坏血酸含量急剧下降，叶绿素迅速损失，导致小花黄化。在西兰花小花的衰老过程中，乙烯产量增加，达到最大值，然后下降。与乙烯生成速率平行，ACC（1-氨基环丙烷-1-羧酸）氧化酶活性增加并达到峰值，然后下降。研究了从西兰花小花中提取并从用西兰花 ACC 氧化酶 cDNA 转化的大肠杆菌中纯化的 ACC 氧化酶的酶学特性。向西兰花小花施用茉莉酸甲酯可诱导并加速 ACC 合酶和 ACC 氧化酶的活性，从而提高乙烯产生率。茉莉酸甲酯促进衰老，而细胞分裂素则通过抑制乙烯的产生来延缓西兰花小花的衰老进程。因此，通过控制乙烯产生和乙烯作用来调节西兰花小花的衰老和品质变化将是可能的。结论认为，保持西兰花花朵品质和延缓衰老的最佳方法是低温贮藏，将新陈代谢和乙烯产生降低在基础较低水平。