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杨梅果实发育进程中的碳水化合物代谢
引用本文:陈俊伟,陈子敏,钱皆兵,秦巧平,刘晓坤,谢鸣,杨荣曦,张上隆.杨梅果实发育进程中的碳水化合物代谢[J].植物生理与分子生物学学报,2006,32(4):438-444.
作者姓名:陈俊伟  陈子敏  钱皆兵  秦巧平  刘晓坤  谢鸣  杨荣曦  张上隆
作者单位:1. 浙江省农业科学院园艺研究所,杭州,310021
2. 浙江省象山县林业特产技术推广中心,浙江,象山,315200
3. 浙江大学农业与生物技术学院园艺系,杭州,310029
基金项目:浙江省自然科学基金;浙江省象山市科技计划
摘    要:以‘乌紫’和‘荸荠’两个杨梅品种为试材,测定了干鲜重、糖含量、可滴定酸含量、蔗糖和己糖代谢相关酶活性的动态变化。结果表明,杨梅果实的干鲜重、含糖量的快速增长和可滴定酸含量的快速下降均发生在果实发育后期。成熟‘乌紫’杨梅果实的蔗糖含量约占总糖的2/3以上,而‘荸荠’杨梅仅为总糖的49%。‘荸荠’杨梅的转化酶和蔗糖合酶分解活性随着果实发育呈上升趋势,‘乌紫’杨梅的则变化不大。两个品种的蔗糖磷酸合酶活性随着果实发育呈上升趋势,但蔗糖合酶合成活性到果实发育中期后下降。两个品种的己糖激酶活性变化相似,但果糖激酶活性的变化趋势不同。

关 键 词:杨梅  果实发育  糖积累  蔗糖代谢  己糖代谢
收稿时间:2005-12-09
修稿时间:2006-04-23

Carbohydrate Metabolism during Fruit Development of Bayberry (Myrica rubra Sieb. et Zucc.)
CHEN Jun-Wei,CHEN Zi-Min,QIAN Jie-Bing,QIN Qiao-Ping,LIU Xiao-Kun,XIE Ming,YANG Rong-Xi,ZHANG Shang-Long.Carbohydrate Metabolism during Fruit Development of Bayberry (Myrica rubra Sieb. et Zucc.)[J].Journal Of Plant Physiology and Molecular Biology,2006,32(4):438-444.
Authors:CHEN Jun-Wei  CHEN Zi-Min  QIAN Jie-Bing  QIN Qiao-Ping  LIU Xiao-Kun  XIE Ming  YANG Rong-Xi  ZHANG Shang-Long
Institution:Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. chenjunwe@tom.com
Abstract:The dynamics of dry and fresh weight, the glucose, fructose, sucrose, titratable acid contents, and activities of sucrose-metabolizing and hexose-metabolizing enzymes were examined in developing fruits of bayberry (Myrica rubra Sieb. et Zucc. cvs. 'Wuzi' and 'Biqi'). The results showed the dry and fresh weight of bayberry fruit increased with fruit development and maturation (Fig. 1), with the highest increase rate of dry matters and water occurring during later stage of fruit development (about 10 d before maturation). The change in titratable acid followed a course of "low-high-low" in developing bayberry fruits (Fig. 3). The titratable acid content reached its peak at about 18 d before fruit maturation, and then decreased rapidly. The sugar compositions in fruits of bayberry cv. 'Wuzi' were different from those in fruits of bayberry cv. 'Biqi'. The main sugar accumulated in fruits of bayberry cv. 'Wuzi' was sucrose, accounting for 2/3 of total sugars but the sucrose content in fruits of bayberry cv. 'Biqi' was below 50% of total sugars. The fructose content in fruits of bayberry cv. 'Wuzi' was 4% higher, but that in fruits of bayberry cv. 'Biqi' was 12% lower than glucose content (Fig. 2). The activities of sucrose cleavage enzymes (invertase and cleavage activity of SS) in the fruit of bayberry cv. 'Biqi' increased with fruit development and maturation, but those activities in fruit bayberry cv. 'Wuzi' were almost stable during fruit development with lower levels of enzyme activities in fruit of cv. 'Wuzi' than in cv. 'Biqi' throughout fruit development (Fig. 4 and Fig. 5A). The SPS activity increased during fruit development (Fig. 6), however, the activity peak of synthetic activity of SS occurred at the middle stage of fruit development (Fig. 5B). The FRK activity in fruit of bayberry cv. 'Wuzi' was higher than that of HXK, but the reverse was in fruit of bayberry cv. 'Biqi' (Fig. 7). These results suggested that the 2-3 weeks before fruit maturation was a key phase for the bayberry development and the formation of fruit quality. There was a correlation between water transport and dry matter accumulation. The different sucrose constitutions between two varieties may be attributed to the differences in the activity levels of the sucrose cleavage enzymes while the difference in the ratio of glucose content to fructose content may be caused by the different activity levels of the hexose-metabolizing enzymes.
Keywords:bayberry (Myrica rubra Sieb  et Zucc  )  fruit development  sugar accumulation  sucrose metabolism  hexose metabolism  
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