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《Journal of Agricultural University of Hebei》 2005-01
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Effect of calcium on polygalacturonase,lipoxygenase and expansin during tomato fruit softening

WANG Wen-ya~1,ZHU Ben-zhong~1,LUO Yun-bo~1,ZHAI Bai-qiang~1,LU Jing~2(1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.State Key Laboratory for Agricultural Biotechnology, China Agricultural University, Beijing 100094, China)  
Tomato fruits were infiltrated with 4% calcium chloride to investigate the effect of calcium on polygalacturonase,lipoxygenase and expansin during tomato fruit softening. Results showed that lipoxygenase activity and LeLOXB expression were decreased obviously by calcium at the early stage,and that polygalacturonase activity and the expression of PG/LeEXP1 were inhibited at the late staget. The relationship between fruit softening and calcium, polygalacturonase,lipoxygenase, expansin was discussed.
【Fund】: 国家重点基础研究规划(973)(G1999077701)
【CateGory Index】: S641.2
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