McDonald R E, Kushad M M
Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Orlando, Florida 32803.
Plant Physiol. 1986 Sep;82(1):324-6. doi: 10.1104/pp.82.1.324.
Putrescine (Put) increased 68% in lemon (Citrus limon (L.) Burm. f. cv Bearss) flavedo, 39% in grapefruit (C. paradisi Macf. cv Marsh) flavedo, 49% in grapefruit juice, and 149% in pepper (Capsicum annuum L. cv Early Calwonder) pericarp when fruits were stored at chilling temperatures. In lemon flavedo, the coefficient of correlation (r(2)) between Put concentration with severity of chilling was 0.90 and Put levels almost doubled; the injury index going from 1 to 2 units. Pepper pericarp, which was the most chilling-sensitive tissue tested (injury index going from 1 to 3.8 units), showed the greatest difference in Put accumulation (166 to 413 nanomoles per gram fresh weight) between storage temperatures of 7.2 and 1 degrees C. The least difference (338 to 470 nanomoles per gram fresh weight) was found in grapefruit flavedo between storage temperatures of 15.5 and 4.4 degrees C; the injury index going from 1 to 1.3 units.
当果实冷藏时，腐胺（Put）在柠檬（Citrus limon (L.) Burm. f. cv Bearss）的外果皮中增加了68%，在葡萄柚（C. paradisi Macf. cv Marsh）的外果皮中增加了39%，在葡萄柚汁中增加了49%，在辣椒（Capsicum annuum L. cv Early Calwonder）的果皮中增加了149%。在柠檬外果皮中，Put浓度与冷害严重程度之间的相关系数（r²）为0.90，Put水平几乎翻倍；伤害指数从1上升到2个单位。辣椒果皮是所测试的对冷害最敏感的组织（伤害指数从1上升到3.8个单位），在7.2℃和1℃的储存温度之间，其Put积累差异最大（每克鲜重166至413纳摩尔）。在葡萄柚外果皮中，15.5℃和4.4℃的储存温度之间差异最小（每克鲜重338至470纳摩尔）；伤害指数从1上升到1.3个单位。
