Determination of the process of water loss from leafy vegetables on the basis of cell turgor pressrure and physical properties of cell

基于细胞膨胀压和细胞物理性质测定叶类蔬菜失水过程

• 批准号: 13460110
• 负责人: OSHITA Seiichi
• 金额: $ 8.58万
• 依托单位: THE UNIVERSITY OF TOKYO
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2002
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-13460110/
• 关键词: turgor pressure; spinach; pressure probe method; membrane water permeability; NMR; relaxation time T1; micro-channel; osmotic pressure; 緩和時間 T_1; 細胞膜の水透過係数

In order to explain the process of water loss from leafy vegetables, cell turgor pressure and physical properties of cell membrane were measured. Spinach samples were used. The range of outside diameter of capillary used for pressure probe method was found appropriate from 5 to 9 microns. Turgor pressure of spinach was 0.4 Mpa two days after harvest and it became 0.03 Mpa at the condition of 5% water loss.The membrane water permeability was estimated by measuring NMR water proton relaxation time, and it was 6.3 x 10^<-5> m s^<-1> after 4 day storage and 7.8 x 10^<-5> m s^<-1> after 7 day storage. Measurement was repeated and membrane permeability showed 4.9〜5.3 x 10^<-5> m s^<-1> after 1 day storage and 6.4〜6.7 x 10^<-5> m s^<-1> after 6 day storage. Furthermore, a new measurement system using micro-channel was developed to measure osmotic water permeability, that is, membrane hydraulic conductivity. The data obtained by this system showed that membrane hydraulic conductivity of harvested leaf decreased during the first 24 h then it increased.

为了解释叶类蔬菜水分流失的过程，测定了叶类蔬菜的细胞膨胀压力和细胞膜的物理性质。他们使用了菠菜样本。用压力探针法测定毛细管外径的范围为5 ~ 9微米。收获后第2天，菠菜的膨压为0.4 Mpa，在失水5%的条件下，膨压为0.03 Mpa。通过测定核磁共振水质子弛驰时间估计膜的透水性，储存4天后为6.3 × 10^<-5> m s^<-1>，储存7天后为7.8 × 10^<-5> m s^<-1>。反复测定，1天后膜透性为4.9 ~ 5.3 × 10^<-5> m s^<-1>， 6天后为6.4 ~ 6.7 × 10^<-5> m s^<-1>。在此基础上，研制了一种基于微通道的膜导水率测量系统。结果表明，采后叶片的膜导水率在前24 h呈先下降后升高的趋势。

项目成果

T. Naruke, S. Oshita et al.: "T_<1> relaxation time and oth〓 cucumber in relation to chilling injury"Acta Hortuculturae. 599. 265-271 (2003)

T. Naruke、S. Oshita 等人：“T_<1> 松弛时间和 oth〓 黄瓜与冷害的关系”Acta Hortuculturae 599. 265-271 (2003)。

T.Naruke, S.Oshita et al.: "T_1 relaxation time and other properties of cucumber in relation to chilling injury"Acta Hortuculturae. 599(in press). (2003)

T.Naruke、S.Oshita 等人：“黄瓜的 T_1 弛豫时间和其他特性与冷害相关”《园艺学报》。

S.Oshita, et al.: "Cell Turgor and Elasticity of Chicory Grown in Different Temperature Conditions"A Proceedings volume from 3^<rd> IFAC/CIGR Workshop "CAPPT2001". 153-158 (2002)

S.Oshita等人：“在不同温度条件下生长的菊苣的细胞膨胀和弹性”来自第三届IFAC/CIGR研讨会“CAPPT2001”的会议记录卷。

T.Naruke, S.Oshita et al.: "T_1 Relaxation Time and other Properties of Cucumber in Relation to Chilling Injury"Acta Hortuculturae. 599. 265-271 (2003)

T.Naruke、S.Oshita 等人：“T_1 与冷害有关的黄瓜松弛时间和其他特性”园艺学报。

S. Oshita, et al.: "Cell Turgor and Elasticity of Chicory Grown in Different Temperature Conditions"A Proceedings volume from the 3^<rd> IFAC/CI〓 "CAPPT2001". 153-158 (2002)

S. Oshita等人：“在不同温度条件下生长的菊苣的细胞膨胀和弹性”来自第3次IFAC/CI〓“CAPPT2001”的会议记录卷“CPPT2001”(2002)。