Effect of Macerase, Oxalic Acid, and EGTA on Deep Supercooling and Pit Membrane Structure of Xylem Parenchyma of Peach.
Effect of Macerase, Oxalic Acid, and EGTA on Deep Supercooling and Pit Membrane Structure of Xylem Parenchyma of Peach.
复制标题
浸渍酶、草酸和EGTA对桃木质部薄壁组织深度过冷和纹孔膜结构的影响。
DOI：
10.1104/pp.96.4.1354
复制
发表时间：
1991
期刊：
影响因子：
7.4
通讯作者：
R. Arora
中科院分区：
文献类型：
--
作者：
M. Wisniewski;G. Davis;R. Arora
本研究的目的是确定钙交联的果胶在纹孔膜的木质部薄壁组织限制水的运动，导致深过冷。当年的芽;用草酸或EGTA溶液浸渗Loring' peach（Prunus persica）24或48小时，然后制备用于超微结构分析或进行差热分析。还研究了0.25 - 1.0%（重量/体积）的果胶酶对深过冷的影响。使用5至50毫摩尔的草酸和果胶酶导致了显着减少（扁平化）的低温膜和一个明显的肿胀和部分降解的纹孔膜。EGTA（10毫摩尔）作用24或48小时，使低温膜向较暖温度移动，并影响纹孔膜的最外层。本文提出了果胶介导的木质部薄壁组织深过冷调节的假说。
The object of this study was to determine if calcium cross-linking of pectin in the pit membrane of xylem parenchyma restricts water movement which results in deep supercooling. Current year shoots of ;Loring' peach (Prunus persica) were infiltrated with oxalic acid or EGTA solutions for 24 or 48 hours and then either prepared for ultrastructural analysis or subjected to differential thermal analysis. The effect of 0.25 to 1.0% pectinase (weight/volume) on deep supercooling was also investigated. The use of 5 to 50 millimolar oxalic acid and pectinase resulted in a significant reduction (flattening) of the low temperature exotherm and a distinct swelling and partial degradation of the pit membrane. EGTA (10 millimolar) for 24 or 48 hours shifted the low temperature exotherm to warmer temperatures and effected the outermost layer of the pit membrane. A hypothesis is presented on pectin-mediated regulation of deep supercooling of xylem parenchyma.