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《Journal of Southwest Agricultural University》 1990-05
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STUDIES ON THE MECHANISM OF Citrus reticulata Blanco PEEL PUFFING AND THE EFFECT OF GA_3 TREATMENT

Li Xian(Nancong Commercial Inspection Bureau) Li Xiaojing(Chongqing Business College)  
The changes of membrane permeability, RNA, DNA, protein, peroxidase activity and its isozyme of puffy and heathy fruits of Citrus reticulata Blanco ring storage and the effect of GA3 treatment have been stuidied. It turns out that the senesscene is the original cause of peel puffing, but the depleting of nutritions substances just takes place after peel puffed, and the anti-puffing mechanism of GA3 can delay fruit ripenness and senecsence. The puffy fruits have significant higher membrane permeability but lower RNA content of the peel in comparison with the healthy ones. GA3 can prevent membrane from damaging, keep RNA and protein content in a higher level and stimulate peroxidase activity. There is a new isozyme band of peroxidase in GA3 treated fruit peel at Rfo. 18.
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