简介：Sincethecarbohydratecontentaffectspearflavorduringtheprocessofgrowth,itisnecessarytodeterminethesugarcomponentsthataccumulateinthefruit.Weanalyzedthefruitcarbohydratecontent,andthegeneexpressionandactivityofacidinvertase(AI),neutralinvertase(NI),sucrosesynthase(SS),andsucrosephosphatesynthase(SPS)duringthedevelopmentof“Huangguan”and“Yali”pears.Theresultsdemonstratethatduringdevelopment,thefruitsugarmetabolismofthe“Huangguan”pearfollowsatypicalsorbitol–starch-solublesugarsmiddlemodel,whereasthe“Yali”pearfruitfollowsatypicalsorbitol–sucrose–starch-solublesugarsmiddlemodel.Inthe“Huangguan”pear,wefoundtheAIandNIgeneexpressions,aswellasAI(P<0.05)andNI(P<0.01)enzymeactivities,tobepositivelycorrelated,whereaswefoundtheNIgeneexpressionandNIenzymeactivityof“Yali”peartobenegativelycorrelated(P<0.01).Weobservedthehighlevelsoflate-stageAIandearly-stageSSduringdevelopmenttoroughlycorrespondwiththegeneexpressionfoundinthelateandearlystages,respectively,suggestingtheirpotentialregulatoryrolesin“Huangguan”pearfruitdevelopment.OurresultsindicatethattheprimaryfunctionofSPSduringtheearlydevelopmentalstageistoaccumulatesucrose,whereastheprimaryfunctionofAIistopromotehexoseaccumulationduringthelatedevelopmentalstageofmature“Yali”pearfruit.

简介：Inthisstudy,weinvestigatedtheeffectsof6-benzylaminopurine(6-BA)–calciumchloride(CaCl2)–salicylicacid(SA)treatmentontheyellowingandreactiveoxygenmetabolismofharvestedbroccoliheads.Wedippedfreshbroccoliheadsinacompoundsolution(0.6mmol/L6-BA+40mmol/LCaCl2+3mmol/LSA)for5minandthenstoredthemat23°Cfor4days.Theresultsshowedthatthe6-BA–CaCl2–SApostharvesttreatmenteffectivelyretardedtheincreaseincolorvalues(e.g.,variationsfromblacktowhite,fromgreentored,andfrombluetoyellow)andthedeclineinchlorophyllcontentofthebroccoliheads.Comparedwiththecontrolbroccoli,therateofsuperoxideanionradical(O2·?)productionandthehydrogenperoxide(H2O2)contentwereloweredbythetreatment.Wealsofoundsignificantdifferencesintheactivitiesofsuperoxidedismutase(SOD),catalase(CAT)andperoxidase(POD)inthetreatedbroccoli.Basedontheseresults,weconsider6-BA–CaCl2–SAtoinhibittheaccumulationofreactiveoxygen,delaythedegradationofchlorophyll,andprolongtheshelflifeofbroccoliheadsat23°C.