NUTRITIONAL CONTROL OF REGREENING AND DEGREENING IN CITRUS PEEL SEGMENTS
NUTRITIONAL CONTROL OF REGREENING AND DEGREENING IN CITRUS PEEL SEGMENTS
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DOI：
10.1104/pp.73.2.243
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发表时间：
1983-01-01
期刊：
影响因子：
7.4
通讯作者：
HUFF, A
中科院分区：
文献类型：
--
作者：
HUFF, A
开发了一种使用果皮片段在体外可逆地重新绿化和程度化柑橘外果皮的方法。当在含有低浓度（15 mM）蔗糖的琼脂培养基上保存在光照下时，成熟分级果实的果皮片段迅速重新变绿。较高浓度的蔗糖抑制了这种重新绿化，但培养基中包含的NO3-和某些氨基酸克服了蔗糖的抑制作用。然而，L-丝氨酸强烈抑制复绿。在氮存在的情况下，蔗糖促进复绿。绿色水果的果皮片段在低浓度蔗糖培养基和高浓度蔗糖和 60 mM KNO3 培养基上保持绿色，但在缺乏 N 的情况下响应高浓度蔗糖而变绿。硝酸盐克服了高浓度蔗糖在光照和黑暗条件下的褪色效应。通过在适当的介质之间转移片段来可逆地分级和重新绿化剥离片段。培养基中的硝酸盐显着降低了外果皮中的内源糖水平并增加了内源氨基酸水平。培养基中的蔗糖增加了内源糖水平，并且在硝酸盐存在下增加了内源氨基酸水平。在缺乏氮的情况下，高蔗糖浓度会降低内源氨基酸浓度。
A method for reversibly regreening and degreening citrus epicarp in vitro using peel segments was developed. Peel segments from mature degreened fruit promptly regreened when kept in light upon agar medium containing low (15 mM) concentrations of sucrose. Higher concentrations of sucrose inhibited this regreening, but NO3- and certain amino acids included in the media overcame the inhibition by sucrose. However, L-serine strongly inhibited regreening. In the presence of N, sucrose promoted regreening. Peel segments from green fruit remained green on media with low concentrations of sucrose and on media with high concentrations of sucrose and 60 mM KNO3, but degreened in response to high concentrations of sucrose in the absence of N. Nitrate overcame the degreening effects of high sucrose concentrations in both light and dark. Peel segments were reversibly degreened and regreened by transferring the segments between appropriate media. Nitrate in the media markedly reduced the levels of endogenous sugars in the epicarp and increased endogenous amino acid levels. Sucrose in the media increased endogenous sugar levels and, in the presence of nitrate, increased endogenous amino acid levels. In the absence of N, high sucrose concentrations reduced endogenous amino acid concentrations.