‘改良白凤’桃果实发育过程中糖分及代谢酶活性的变化
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摘要
以水蜜桃品种‘改良白凤’为试材,测定了果实发育过程中可溶性固形物含量、总糖含量、各糖组分(蔗糖、葡萄糖、果糖和山梨醇)含量及相关代谢酶(酸性转化酶(AI)、中性转化酶(NI)、蔗糖合成酶(SS)、蔗糖磷酸合成酶(SPS)及山梨醇氧化酶(SOX))的活性,并对糖分与相关酶活性进行了相关性分析。结果表明:葡萄糖与果糖在盛花后30 d含量最高,蔗糖在盛花后110 d含量最高,且为果实中糖的主要积累形式;SS合成方向酶(SS–SD)活性随果实发育不断增加,在果实成熟时活性达到最高,为19.0μmol/(h·g);SS分解方向酶(SS–CD)活性在果实发育初期活性最高,之后迅速下降,在末期活性有所增强;AI和NI在果实发育初期活性最强,之后一直维持在较低水平;在整个发育过程中,蔗糖与SS–SD呈显著正相关,与AI和NI呈显著负相关,与SPS不相关;葡萄糖、果糖与AI、NI、SOX呈显著正相关。综合分析结果:在‘改良白凤’水蜜桃发育过程中,SS–SD是调控蔗糖积累的关键酶,而SPS并不是调控蔗糖代谢的关键酶,AI、NI和SOX在葡萄糖和果糖积累过程中起重要的促进作用。
The content of soluble solids, total sugar,sucrose, glucose, fructose and sorbitol and the activities of sucrose-metabolizing enzymes including acid invertae(AI), neutral invertse(NI), sucrose synthase(SS), sucrose phosphate synthase(SPS) and sorbitol oxidase(SOX) were investigated during the fruit development of cultivars ‘Kairyo Hakuho', and the correlations between sugar accumulation and the activities of enzymes were further analyzed. Results showed that the content of glucose and fructose was the highest at the 30 th after full blossom, while the sucrose was the main accumulation form of sugar and its content reached the highest at the 110 th after full blossom. SS activity in the direction of synthesizing increased with fruit development and reached the highest at maturity with a rate of 19.0 μmol/(h·g). SS activity in the direction of breaking down was the highest at the early fruit development, then declined rapidly and enhanced a little at the late fruit development. The activity of AI and NI at the early fruit development was the highest, and then it declined and maintained at a low level. Sucrose was significantly positive correlation with SS-SD, and negative correlation with AI and NI, but there was no correlation between sucrose and SPS. Glucose and fructose was significantly positive correlation with AI, NI and SOX. Therefore, SS-SD was a key enzyme in sucrose accumulation, but SPS was not. AI and NI played an important role in glucose and fructose accumulation.
The content of soluble solids, total sugar,sucrose, glucose, fructose and sorbitol and the activities of sucrose-metabolizing enzymes including acid invertae(AI), neutral invertse(NI), sucrose synthase(SS), sucrose phosphate synthase(SPS) and sorbitol oxidase(SOX) were investigated during the fruit development of cultivars ‘Kairyo Hakuho', and the correlations between sugar accumulation and the activities of enzymes were further analyzed. Results showed that the content of glucose and fructose was the highest at the 30 th after full blossom, while the sucrose was the main accumulation form of sugar and its content reached the highest at the 110 th after full blossom. SS activity in the direction of synthesizing increased with fruit development and reached the highest at maturity with a rate of 19.0 μmol/(h·g). SS activity in the direction of breaking down was the highest at the early fruit development, then declined rapidly and enhanced a little at the late fruit development. The activity of AI and NI at the early fruit development was the highest, and then it declined and maintained at a low level. Sucrose was significantly positive correlation with SS-SD, and negative correlation with AI and NI, but there was no correlation between sucrose and SPS. Glucose and fructose was significantly positive correlation with AI, NI and SOX. Therefore, SS-SD was a key enzyme in sucrose accumulation, but SPS was not. AI and NI played an important role in glucose and fructose accumulation.
引文
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[15]吕英民,张大鹏.果实发育过程中糖的积累[J].植物生理学通讯,2000,36(3):258–265.
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[17]王艳秋,吴本宏,赵剑波,等.不同葡萄糖/果糖类型桃在果实发育期间果实和叶片中可溶性糖含量变化及其相关关系[J].中国农业科学,2008,41(7):2063–2069.
[18]Pangborn R.Relative taste intensities of selected sugars and organic acidsa[J].Journal of Food Science,1963,28(6):726–733.
[19]赵永红,李宪利,高东升,等.设施油桃果实的糖积累与相关酶活性[J].果树学报,2006,23(1):118–120.
[20]杨爱珍,张志毅,孟海玲,等.桃果实发育过程中山梨醇及酶活性变化[J].林业科学,2009,45(5):143–147.
[2]刘洪博,陆鑫,毛钧,等.甘蔗蔗糖磷酸合成酶研究进展[J].湖南农业大学学报(自然科学版),2013(增刊):31–36.
[3]张永平,乔永旭,喻景权,等.园艺植物果实糖积累的研究进展[J].中国农业科学,2008,41(4):1151–1157.
[4]罗华,李敏,冯志文,等.肥城桃果实不同发育时期的香气组分及其变化[J].湖南农业大学学报(自然科学版),2012,38(3):276–281.
[5]魏建梅,齐秀东,朱向秋,等.苹果果实糖积累特性与品质形成的关系[J].西北植物学报,2009,29(6):1193–1199.
[6]倪照君,沈丹婷,顾林平,等.枇杷果实发育过程中糖积累及相关酶活性变化研究[J].西北植物学报,2009,29(3):487–493.
[7]赵智中,张上隆,徐昌杰,等.蔗糖代谢相关酶在温州蜜柑果实糖积累中的作用[J].园艺学报,2001,28(2):112–118.
[8]张晋盼,王永章,刘更森,等.曙光油桃果实发育过程中蔗糖积累与相关酶的关系[J].中国农学通报,2009,25(7):206–209.
[9]张志良.植物生理学实验指导[M].北京:高等教育出版社,2003
[10]Moriguchi T,Sanada T,Yamaki S.Seasonal fluctuations of some enzymes relating to sucrose and sorbitol metabolism in peach fruit[J].Journal of the American Society for Horticultural Science,1990,115(2):278–281.
[11]Jiang N,Jin L F,da Silva,J A T,et al.Activities of enzymes directly related with sucrose and citric acid metabolism in citrus fruit in response to soil plastic film mulch[J].Scientia Horticulturae,2014,168:73–80.
[12]郭雪峰,李绍华,刘国杰,等.桃果实和叶片中糖分的季节变化及其与碳代谢酶活性的关系研究[J].果树学报,2004,21(3):196–200.
[13]范爽,高东升,李忠勇.设施栽培中‘春捷’桃糖积累与相关酶活性的变化[J].园艺学报,2006,33(6):1307–1309.
[14]沈志军,马瑞娟,俞明亮,等.桃果实发育过程中主要糖及有机酸含量的变化分析[J].华北农学报,2007,22(6):130–134.
[15]吕英民,张大鹏.果实发育过程中糖的积累[J].植物生理学通讯,2000,36(3):258–265.
[16]陈俊伟,张上隆,张良诚.果实中糖的运输、代谢与积累及其调控[J].植物生理与分子生物学学报,2004,30(1):1–10.
[17]王艳秋,吴本宏,赵剑波,等.不同葡萄糖/果糖类型桃在果实发育期间果实和叶片中可溶性糖含量变化及其相关关系[J].中国农业科学,2008,41(7):2063–2069.
[18]Pangborn R.Relative taste intensities of selected sugars and organic acidsa[J].Journal of Food Science,1963,28(6):726–733.
[19]赵永红,李宪利,高东升,等.设施油桃果实的糖积累与相关酶活性[J].果树学报,2006,23(1):118–120.
[20]杨爱珍,张志毅,孟海玲,等.桃果实发育过程中山梨醇及酶活性变化[J].林业科学,2009,45(5):143–147.