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果皮细胞    
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  pericarp membrane
    Fruits stored at 0 ℃ for 21 days developed irreversible chilling damage. The chilling-injured fruits presented water-logging browning spots, relative conductivity of pericarp membrane was 56.4% , browning index 2.45 and shelf life only 6 h.
    结果表明,糯米糍在0℃下21 d时果面已经出现水渍状褐斑,褐变指数2.45,果皮细胞相对电导率达到56.4%,货架期仅6h,表明果实已经遭受不可逆的冷害.
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  pericarp cell
Light microscopy showed that ferulic acid esterase substantially disrupted the aleurone layer but caused little visible damage to the lignified pericarp cell walls.
      
In the pericarp cell division and cell enlargement was affected differentially.
      
Silk and pericarp cell walls contained more peptidyl hydroxyproline than did walls of any vegetative tissue, although all tissues and organs accumulated these proteins as they matured.
      
Within seeds, histological localisation showed GUS activity as being restricted to the endosperm, aleurone cells and pericarp cell layers; no GUS activity was detected in the embryonic axis.
      


During ripening of tomato fruits (Lycoper-

应用冰冻蚀刻技术探讨了番茄(Lycopersiconesculentum Mill 大红品种)成熟过程中果皮细胞核孔的变化。成熟开始发动时(发白期前,IEC>0.1 ppm)核孔就开始扩大,起初核孔扩大比IEC增加更快,转包期(IEC约10 ppm)达到最大,以后不再变化。核孔扩大先于ACC含量增加。核孔的数量从转色期增加,粉红期最大,成熟后又减少。

A cool storage experiment on the Litchl ( Litchl chinesis Soon. cv. NUO MI CI and HUAIZHI ) was carried out at tempetatures of 1℃ , 5 ℃, 8℃. The permeabilityof the rind cellulose membrane was increased at low temperatures. The fruits showedirraversiblo chilling damage when the permeability was over 50%. The respiration, ethyleneproduction and ACC ( 1 - Aminocyclopropapeboxylicacid ) concentration of fruits werereduced when the temperature became low.The data presented here show that 5℃ was the optimum temperature...

A cool storage experiment on the Litchl ( Litchl chinesis Soon. cv. NUO MI CI and HUAIZHI ) was carried out at tempetatures of 1℃ , 5 ℃, 8℃. The permeabilityof the rind cellulose membrane was increased at low temperatures. The fruits showedirraversiblo chilling damage when the permeability was over 50%. The respiration, ethyleneproduction and ACC ( 1 - Aminocyclopropapeboxylicacid ) concentration of fruits werereduced when the temperature became low.The data presented here show that 5℃ was the optimum temperature for cool storageof Litchl fruits to achieve quality maintenance and prolonged storage period. The twoLitchl variet.es used in the experiment could store up to 30-35 days, the rate of goodfruits was 85%, and the shelf life was 24 hours at under 5℃ the conditions of thisexperiment.

荔枝果实(糯米糍、槐枝)在1℃、5℃、8℃下进行贮藏试验。 低温下荔枝果皮细胞电解质渗漏率升高,当渗出率达到50%果实遭受不可逆的冷害。 低温下果实呼吸作用、乙烯释放、ACC(1-氨基环丙烷-1-羧酸)合成均降低。 实验结果证明荔枝果实的冷藏适温是5℃、在本贮藏条件下糯米糕、槐枝可贮30~35天、好果率85%、货架期24小时。

An Observation on the cell microstructure of Fuju pericarp during storage stage showed that the fruit ripened as the cell senescence as well.As soon as the fruit was picked, the erdoplasmic reticulum,ribosomes and golgi complex were not found.At the same time the thylakoid structure had disappeared and the fat globules were growing more and more in number and filled in the chloroplast.At last,chloroplast changed into chromoplast and ex- isted with the chromoplast through all storage stage.The mitochondria senescence...

An Observation on the cell microstructure of Fuju pericarp during storage stage showed that the fruit ripened as the cell senescence as well.As soon as the fruit was picked, the erdoplasmic reticulum,ribosomes and golgi complex were not found.At the same time the thylakoid structure had disappeared and the fat globules were growing more and more in number and filled in the chloroplast.At last,chloroplast changed into chromoplast and ex- isted with the chromoplast through all storage stage.The mitochondria senescence occured after storing 1 to 2 months and the number of the mitochondrion which had perfect structure was decreasing.The nucleus had only a little change in senescence stage.After storing 150 days,taking a sample from the granulation(rind puffing)fruit,the nucleus,nucleolus, mitochondrion and chromoplast could also be seen.

对贮藏中福桔果皮细胞超微结构的观察表明,果实成熟即衰老的开始.刚采收的果实,果皮细胞中已看不到核糖体、内质网和高尔基体.叶绿体的基粒、基质片层结构基本消失,脂类小体取而代之,数量增多.最后叶绿体完全转变成有色体.线粒体的衰老发生较迟.采后1-2个月,细胞中结构完整的线粒体数目不断减少.细胞核在衰老过程中变化不大.贮藏150天后从桔水(浮皮)果实取样制片,还能看到细胞核、核仁、线粒体及有色体.

 
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