Antioxidant System Level in 'Braeburn' Apple is Related to Its Browning Disorder

蘋果‘Braeburn'果實褐心病與其抗氧化系統之關係

龔一平(Yi-Ping Gong) ； Peter M.A.Toivonen ； O.L.Lau ； Paul A.Wiersma

《Botanical Bulletin of Academia Sinica》 42卷4期 (2001/10) Pp. 259-264

https://doi.org/10.7016/BBAS.200110.0259

摘要

本研究對多種與蘋果‘Braeburn’果實褐心病有關的因素，像採收成熟度，生長季積溫和果園所在區域進行了調查。發現果實的抗氧化系統與‘Braebum’果實褐心病有關。不同採收期褐心病發病率不同與超氧化歧化酶的活性有關。在成熟度高的果實氧化歧化酶的活性低而發病率高。在生長季積溫低的年份，果實的超氧化歧化酶産過氧化氫酶的活性低，而有較高的發病危險性。冷涼地區果園的果實過氧化氫酶的活性低，並且脂溶性抗氧化物的水平低，而果實容易發生褐心病。

關鍵字

抗氧化 ； 蘋裏‘Braebum' ； 果實褐心病 ； 過氧化氫酶 ； 超氧化歧化酶

並列摘要

Many factors related to the occurrence of browning disorder in 'Braeburn' apple were investigated, including harvest maturity, cumulative temperature in growing season, and different orchard locations. The incidence of browning disorder was related to the harvest time of fruit and the activity of superoxide dismutase. Superoxide dismutase activity was lower in late harvested 'Braeburn' apple fruit that had a higher disorder incidence. The risk of browning disorder was higher after growing seasons with lower cumulative temperature and lower activities of superoxide dismutase and catalase in fruit. The fruit harvested from the orchard located in a colder area had lower catalase activity, lower lipid soluble antioxidant levels, and a higher risk of browning disorder.

並列關鍵字

Antioxidant ； 'Braeburn' apple ； Browning disorder ； Catalase ； Superoxide dismutase