| 摘要: |
| 通过对新红星、乔纳金、红富士和新国光４个品种在果实着色过程中花青素含量、苯丙氨酸解氨酶活性和蛋白质含量的测定，发现三者存在一定的相关性。在果实着色期间，随着苯丙氨酸解氨酶活性的增加，花青素含量增加。着色前期苯丙氨酸解氨酶活性基本上呈直线增加，后期较平稳；而蛋白质含量则随花青素含量的增加呈下降趋势。 |
| 关键词: 花青素 苯丙氨酸解氨酶 蛋白质 苹果 |
| DOI： |
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| 基金项目: |
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| The Relationship of Anthocyanidin Formation, PAL Activity and Protein Content During Apple Colouring |
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| Abstract: |
| The relationsship of anthocyanidin formation with PAL activity and protein content during apple colouring in four varieties: Starkrimson, Jonagold, Red Fuji and New Ralls was studied. It showed that there are certain relationsship among the three items. PAL activity increased as the increasement of anthocyanidin, and rised up faster at early stage than that at later stage; whereas protein content decreused during the colouring. |
| Key words: anthocyanidin,PAL,protein |
