Changes of Several Substances during Ripening and Senescence Process of Cucumber Fruit
WANG Zhi-kun1, 2, QIN Zhi-wei2*, ZHOU Xiu-yan2
1Key Laboratory of Soybean Biology, Northeast Agricultural University, Ministry of Education, Harbin 150030, Heilongjiang, China; 2Horticulture College of Northeast Agricultural University, Harbin 150030, Heilongjiang, China
Abstract：In this paper, fruit morphology and several important physiological and biochemical identification indexes correlating with ripening and senescence were monitored for cucumber（Cucumis satious L.）fruits from two different cucumber cultivars DO313 and 649. The results showed that LOX activities were increasing in early stage and decreasing later. The contents of soluble protein in these two varieties had a speedily decreasing process. GS activity was stabilizing in early stage and increasing rapidly in later stage of senescence. The changing trends of these two cucumber varieties were identical, but the existing differences between them may be the causes for their fruit different senescence conducts. The peroxidation of membrane lipid was considered to be one of the major physiological causes leading to senescence of cucumber fruit.
王志坤，秦智伟，周秀艳. 黄瓜果实成熟衰老过程中几种物质的变化[J]. 中国蔬菜, 2010, 1(12): 41-45.
WANG Zhi-kun;;QIN Zhi-wei*;ZHOU Xiu-yan. Changes of Several Substances during Ripening and Senescence Process of Cucumber Fruit. , 2010, 1(12): 41-45.
