Influence of Calcium on the Activity of Enzymes Involved in Kiwifruit Ripening.
Influence of Calcium on the Activity of Enzymes Involved in Kiwifruit Ripening.
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钙对猕猴桃成熟酶活性的影响。
DOI：
10.17660/actahortic.2007.753.55
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发表时间：
2007
期刊：
影响因子：
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通讯作者：
Scienze Agro
中科院分区：
文献类型：
--
作者：
N. Cicco;B. Dichio;C. Xiloyannis;A. Sofo;V. Lattanzio;A. Lucano;Scienze Agro
果肉硬度和总可溶性固形物含量（SSC）被广泛用于确定猕猴桃成熟过程中的采后品质。调查这一过程中涉及的其他潜在因素也很有趣。研究了钙离子（ca2 +）对猕猴桃（Actinidia deliciosa ' Hayward '）成熟的影响。已知ca2 +等二价离子可以延缓猕猴桃的成熟和衰老。然而，二价离子的作用方式尚不完全清楚。本研究的目的是评估ca2 +对某些酶活性的影响。在光照(E)和阴影(S)两种不同条件下生长的果实，在收获后和冷藏期间，测定了果实总钙含量、硬度、SSC和某些酶活性等品质参数。结果表明，采后果实硬度与钙含量有关，暴露的果实比阴影的果实高。在整个贮藏期内，暴露果实的淀粉酶含量也高于遮荫果实，但两种贮藏趋势间差异不大。结果表明，钙对PG和23个KDa蛋白酶有直接抑制作用。即使果胶溶解蛋白被认为是直接负责组织软化的酶，我们也提出了猕猴桃蛋白酶可能间接参与成熟过程的假设。
Flesh firmness and total soluble solids content (SSC) are widely used to define post-harvest quality of kiwifruit during ripening. It is also interesting to investigate the other potential factors involved in this process. In this research, the role of calcium ions (Ca 2+ ) on kiwifruit ripening ( Actinidia deliciosa ‘Hayward’) was investigated. It is known that Ca 2+ and other divalent ions delay ripening and senescence of kiwifruit. However, the way in which divalent ions act is not yet completely understood. The aim of this study has been to assess the effect of Ca 2+ on some enzyme activities. Fruit quality parameters, such as fruit total calcium content, firmness, SSC and some enzyme activities were determined after harvest and during cold storage of fruits from plants grown in two different conditions of light exposition, namely exposed (E) and shaded (S). The results show that fruit firmness throughout the post-harvest period could be related with calcium content that was greater in exposed fruit than in shaded ones. During the whole storage period, amylase content was also higher in exposed fruits than in shaded ones while a slight difference between SSC respective trends was observed. A direct inhibitory effect of calcium on PG and on 23 KDa proteases was revealed. Even if pectinolytic proteins are considered the enzymes directly responsible for tissue softening, we also formulate an hypothesis in which kiwifruit proteases may be involved indirectly in ripening process .