Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, People's Republic of China.
Food Chem. 2013 Jan 1;136(1):139-43. doi: 10.1016/j.foodchem.2012.07.113. Epub 2012 Aug 4.
The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1°C for 35days. No symptoms of chilling injury occurred in the fruit, of 'Ninghaibai' cultivar, during the whole storage whereas, in 'Dahongpao' fruit, severe chilling symptoms were observed after 20days of storage at 1°C. 'Ninghaibai' fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had 'Dahongpao'. Furthermore, the chilling resistant 'Ninghaibai' fruit also showed higher activities of hexokinase and fructokinase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit.
在 1°C 下贮藏 35 天的枇杷果实中，研究了冷害与糖代谢的关系。在整个贮藏过程中，‘宁海白’品种的果实没有出现冷害症状，而在‘大红袍’果实中，在 1°C 下贮藏 20 天后观察到严重的冷害症状。‘宁海白’果实的葡萄糖和果糖含量较高，蔗糖水解酶如蔗糖合酶裂解酶和转化酶的活性也较高。此外，具有抗冷性的‘宁海白’果实还表现出较高的己糖激酶和果糖激酶活性，参与己糖磷酸化和糖信号生成。这些结果表明，较高的己糖含量和己糖传感器的活性可能是枇杷果实耐冷性的部分机制。
