杨梅果实糖分积累及其代谢酶活性变化规律

›› 2013, Vol. 25 ›› Issue (1): 0-52.

• 论文 •

杨梅果实糖分积累及其代谢酶活性变化规律

谢小波1，戚行江1，*，金伟2，项康华1，陈伟立2，梁森苗1，郑锡良1，求盈盈1，何欢1

1浙江省农业科学院园艺研究所，浙江杭州 310021； 2浙江省温岭市农业林业局，浙江温岭 317500

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2013-01-25 发布日期:2013-01-25

Accumulation of fruit sugar components and activities analyzing of sucrose metabolizing enzymes during fruit development of red bayberry

XIE Xiaobo;QI Xingjiang;*;JIN Wei;XIANG Kanghua;CHEN Weili;LIANG Senmiao;ZHENG Xiliang;QIU Yingying;HE Huan

1Institute of Horticulture， Zhejiang Academy of Agricultural Sciences， Hangzhou 310021， China； 2 Agriculture and Forestry Bureau of Wenling County， Wenling 317500， China

Received:1900-01-01 Revised:1900-01-01 Online:2013-01-25 Published:2013-01-25

摘要/Abstract

摘要： 从开花后54 d起至果实成熟，对‘东魁、‘黑晶、‘温岭大梅3个杨梅品种的果实发育动态、糖分积累和糖代谢有关酶的活性进行了研究。结果表明：成熟杨梅果实的糖分主要是蔗糖、果糖、葡萄糖，其中蔗糖含量最高，约为总糖分的40%~50%，其次是果糖和葡萄糖。糖分含量先小幅下降，然后快速积累，完全成熟时3种糖分均达到最高值，蔗糖、果糖、葡萄糖的含量分别为：34.4~48.9，24.6~28.6，23.2~27.7 mg·g-1鲜重。果实滴定酸含量则先上升，然后快速下降，成熟时降至最低点，为0.4%~0.6%。杨梅果实中与蔗糖代谢相关的中性转化酶（NI）、酸性转化酶（AI）、蔗糖合成酶分解方向（SSD）活性变化趋势相似，先下降，然后逐渐升高，成熟时达到最高，分别为：40.3~52.8，31.2~40.5，3.5~4.0 mg葡萄糖·g-1鲜重，活性从高到低顺序：NI＞AI＞SSD。表明成熟果实中较高的NI和AI活性可能是杨梅果实果糖和葡萄糖积累的主要动力。对‘东魁果实的蔗糖合成酶合成方向（SSS）活性和蔗糖磷酸合成酶（SPS）进行测定，结果表明，随着果实成熟，两者均逐渐升高，但到果实成熟时活性均达到最高值，分别为：(53.4±2.4)，(35.8±2.8) mg蔗糖·g-1鲜重，SSS的活性高于SPS活性，可能暗示SSS和SPS在成熟果实中的高活性是杨梅果实蔗糖积累的主要动力，SSS对蔗糖积累的贡献要大于SPS。

关键词: 杨梅, 果实, 糖分, 蔗糖代谢酶

Abstract: The dynamics of fruit developing， accumulation of fruit sugar components and activities of sucrose metabolizing related enzymes were studied in red bayberry during the period from 54 d after blossoming (DAB) to mature by using three varieties， Myrica rubra cv Dongkui， M rubra cv Heijing and M rubra cv Wenlingdamei Results indicated that the fruit sugar components were dominated by sucrose， fructose and glucose Sucrose was the maximum sugar component， about sharing 40%-50% of the total sugar The content of the three components firstly performed a slight decline， and then followed a rapid accumulating till to mature At mature time， the contents of all the three sugar components reached their summits， were 34.4-48.9， 24.6-28.6 and 23.2-27.7 mg·g-1 FW， respectively The titratable acid contents rose first， then decreased and reached the bottom at full mature time during fruit developing， which was 0.44%-0.62% The activities of sucrose metabolizing enzymes， including acid invertase (AI)， neutral invertase (NI) and sucrose synthase (decomposing direction， SSD) showed a similar trend Their activities declined first to low level， then rose gradually and got to their highest at full mature time, they were 40.3-52.8， 31.2-40.5 and 3.5-4.0 mg glucose · g-1 FW， respectively The order of enzyme activity from high to low was： NI > AI > SSD It was probably supposed that the high activity of NI and AI was a main promoter for the accumulation of fructose and glucose in Chinese bayberry fruit at harvesting time The activity of sucrose synthase (synthesizing direction， SSS) and sucrose phosphate synthase (SPS) changed differently in M rubra cv Dongkui fruits Both of them reached their highest activity at full mature time， but the activity of SSS was higher than that of SPS They were (53.4±2.4) and (35.8±2.8) mg sucrose · g-1 FW， respectively It probably implied that the high SSS and SPS activity was a main reason of sucrose accumulation in ripe red bayberry fruit， and SSS activity distributed more than that of SPS.

Key words: red bayberry (Myrica rubra), fruit, sugar component, sucrose metabolizing enzymes

谢小波;戚行江;*;金伟;项康华;陈伟立;梁森苗;郑锡良;求盈盈;何欢. 杨梅果实糖分积累及其代谢酶活性变化规律[J]. , 2013, 25(1): 0-52.

XIE Xiaobo;QI Xingjiang;*;JIN Wei;XIANG Kanghua;CHEN Weili;LIANG Senmiao;ZHENG Xiliang;QIU Yingying;HE Huan. Accumulation of fruit sugar components and activities analyzing of sucrose metabolizing enzymes during fruit development of red bayberry[J]. , 2013, 25(1): 0-52.

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杨梅果实糖分积累及其代谢酶活性变化规律

Accumulation of fruit sugar components and activities analyzing of sucrose metabolizing enzymes during fruit development of red bayberry

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