Role of calcium in quality and physiological function of fruits and vegetable

研究了水果和蔬菜中钙的类型与植物的营养价值和生理作用的关系。Ca的优势类型在不同种间的变化如下：水杨花、日本萝卜苗、梅子（日本杏）果、黄瓜等水溶性钙，菠菜等草酸结合钙，草莓、番茄、豆类等果胶或蛋白质结合钙。钙的形态在收获后发生了变化。以番茄为例，未成熟果实以果胶或蛋白结合型钙为主，成熟果实水溶性钙含量增加，尤其是钙离子含量增加。结果表明，在成熟的绿番茄中，通过花梗注入<45>的CaCl_2溶液，与ca结合的草酸或磷酸在成熟过程中被代谢为水溶性形式。部分钙与叶绿体和线粒体结合。CaCl_2对番茄未熟果实的开裂、成熟和乙烯产生均有抑制作用。聚半乳糖醛酸酶和果胶酯酶活性也受到抑制。低温条件下柿子和椒果的冻害与水溶钙含量的增加有关。

The tyoe of calcium(Ca) in fruits and vegetables was investigated in relation to nutritional value and physiological role in plants. The predomirant type of Ca varied among species as follows; water soluble Ca in persley,Japanese radish seedling, mume(Japanese apricot) fruit, cucumber, etc., oxalic acid bound-Ca in spinach etc.,and pectin or protein bound-Ca in strawberry,tomato,bean,etc. The forms of Ca changed after harvest. Immature tomato fruit,for example,contained pectin or protein bound-Ca mainly,while ripening fruit increased water soluble Ca,especially Ca ion content. When ^<45>CaCl_2 solution was administered in mature green tomatoes through peduncle,it was found that oxalic acid or phosphoric acid bound-Ca was metabolized to water soluble form during ripening. A part of Ca was bound with chloroplast and mitochondria.CaCl_2 applied to immature tomato fruit suppressed fruit cracking, ripening and ethylene production. Activities of polygalacturonase and pectinesterase were also inhibited. Chilling injury of kaki and pepino fruits was supposed to relate the increase of water soluble-Ca at low temperature.