青菜热水浴处理保绿机理研究

通过对热处理后青菜组织内部叶绿素-蛋白质牢固性、叶 绿素降解产物和过氧化物酶活性变化的检测,初步考察 了青菜热水浴处理的保绿机理。结果表明,叶绿素的降解 速率与叶绿素-蛋白质结合牢固性之间无显著相关性:热 处理抑制了脱镁叶绿素氧化酶的活性,使叶绿素降解中 间产物造成积累,进而对叶绿素酶和脱镁叶绿素螯合酶 形成反馈抑制,从而延缓了青菜叶片的黄化;热处理抑制 了过氧化物酶的活性,从而阻止了由过氧化物酶引起的 过氧化反应对叶绿体的伤害,减缓了叶绿素的降解。热水 浴处理影响了青菜蛋白质的合成,产生了热激蛋白 (HSPs)。

Study on the green keeping mechanism of Pak Choi by heat treatment

Chlorophyll-Protein binding capacity, intermediate products of Chlorophyll degradation and POD activity were measured to determine the green keeping mechanism of Pak Choi heat treatment. No relationship between the Chl-Pro binding capacity and Chl breakdown wasn't found. The pathway of Chl breakdown was blocked by restraining the activity of Pheide Dioxygenase, which is the key enzyme of Chl degradation. Meanwhile, activity of POD during storage after heat treatment was also suppressed. Two groups of heat shock proteins (HSPs) were found with different molecular weight from 54kDa to 74kDa and from 15kDa to 29kDa.