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Glycosidase activities in the grape flesh(Marguerite)were assayed ,and the order of activity was marked as follows: α-D-galactosidase>α-D-mannosidase>α-D-glucosidase>β-D-galactosidase>β-D-glucosidase.
分析了葡萄肉的糖苷酶活性， 活性次序按α-D-半乳糖甘酶〉α-D甘露糖甘酶〉α-D葡萄糖甘酶〉β-D半乳糖甘酶依次排列。

Of these glycosidases. α-and β-D-galactosidases were prominently expressed by the treatment of gibberellic acid, resulting in 56 and 2.38% increase of activity, respectively.

这些糖苷酶里， gibberellic ？酸处理使得α-和β-D半乳糖甘酶的表达明显，分别导致56% 及2。38% 的活性提高。

Most of α-D-galactosidase was found in the flesh texture , and the activity increase by gibberellic acid occurred mostly in this tissue.

大多数的α-半乳糖甘酶存在于肉质里，gibberellic ？酸处理的活性提高大部分在此组织里。

The increase in α-D-galactosidase activity was dependent on the concentration of gibberellic acid treated, showing a positive correlation.

α-半乳糖甘酶活性提高跟gibberellic ？酸处理的浓度有关，显示正相关。

Gibberellic acid affected the content of total protein in the grape flesh,49% increase by 75ppm treatment Above this concentration ,higher gibberellic acid level did not influence the protein expression .

gibberellic ？酸影响葡萄肉总蛋白的成分， 高于此浓度百万分之 75处理提高了49% （的表达），（比这）更高的浓度并没有影响蛋白表达。