Regulation of pear color development in relation to activity of flavonoid enzymes.
Regulation of pear color development in relation to activity of flavonoid enzymes.
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DOI：
10.21273/jashs.129.1.0006
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发表时间：
2004
影响因子：
1.9
通讯作者：
W. Steyn;D. Holcroft;S. Wand;G. Jacobs
中科院分区：
文献类型：
--
作者：
W. Steyn;D. Holcroft;S. Wand;G. Jacobs
研究了梨果实发育过程和冷锋对苯丙氨酸解氨酶（PAL）和udp半乳糖黄酮-3-o-糖基反式铁酶（UFGT）活性的影响及其与红色变化的关系。红梨和红梨品种在未成熟果实中红度最高，花青素含量最高。红色通常随着收获而褪色。UFGT活性随着果实发育而增加，而且显然不限于颜色发育。然而，随着收获季节的临近，果实红色逐渐褪去，酚类化合物含量逐渐降低，可能与PAL活性降低有关。红梨“Bon Rouge”的皮肤颜色和酶活性对低温反应不大。相反，低温增加了粉红梨‘Rosemarie ’的红色和PAL和UFGT的活性。与上述色素沉着模式一致，温度对酶活性的影响在果实发育早期比收获前一周要大得多。
Changes in activity of phenylalanine ammonia-lyase (PAL) and UDPGalactose: flavonoid-3-o-glycosyltrans- ferase (UFGT) during the development of pear (Pyrus communis L.) fruit and in response to cold fronts were assessed and related to changes in red color. Red and blushed pear cultivars attained maximum redness and highest anthocyanin concentrations in immature fruit. Red color generally faded toward harvest. UFGT activity increased over fruit develop- ment and was apparently not limiting to color development. However, the fading of red color and the decreasing level of phenolic compounds toward harvest might relate to decreasing PAL activity. Skin color and enzyme activity in the red pear 'Bon Rougeʼ displayed little responsiveness to low temperatures. In contrast, low temperatures increased red color and activity of both PAL and UFGT in the blushed pear 'Rosemarieʼ. Consistent with the general pigmentation pattern described above, the effect of temperature on enzyme activity was much greater early during fruit development than in the week before harvest.