荔枝果实发育过程中果皮色素的变化

以妃子笑、糯米糍荔枝为材料,研究了二者果实发育过程中色素形成规律。结果表明：妃子笑、糯米糍果实发育生长曲线均呈单“Ｓ”型;妃子笑果实发育第Ｉ期比糯米糍短７－１０ｄ;二者果实花青苷在发育期第Ｉ、ＩＩ期均有一个合成高峰;妃子笑的花青苷总体水平明显低于糯米糍;妃子笑、糯米糍花青苷合成与叶绿素含量虽不呈显著的相关性,但在果实发育后期花色苷合成迅速上升时,伴随着叶绿素含量的急剧下降;妃子笑、糯米糍的花色苷合成与苯丙氨酸解氨酶（ＰＡＬ）活性变化不存在显著相关性。     

利用RAPD标记研究荔枝品种的新缘关系

采用改进的ＣＴＡＢ方法提取３４个荔枝品种的基因组ＤＮＡ为模板,从５０个１０碱基的随机引物中获得了３７个多态性ＲＡＰＤ标记,聚类分析结果表明这３４个荔枝品种可以分成４组,第一组有“状元红”、“元红”、“桂林”、“宋家香”、“台湾荔”、“下番枝”、“东刘一号”、“妃子笑”、“白糖罂”、“香丸”、“绿沙”;第二组有“无栗子”、“水东”、“乌叶”、“蔡家肉丸”、“青壳糯米糍”、“糯米糍”;第三组有“桂味”     

利用RAPD标记研究荔枝品种的亲缘关系

采用改进的CTAB方法提取34个荔枝品种的基因组DNA为模板,从50个10碱基的随机引物中获得了37个多态性RAPD标记,聚类分析结果表明这34个荔枝品种可以分成4组,第一组有"状元红"、"元红"、"桂林"、"宋家香"、"台湾荔","下番枝"、"东刘一号"、"妃子笑"、"白糖罂"、"香丸"、"绿沙";第二组有"无栗子"、"水东"、"乌叶"、"蔡家肉丸"、"青壳糯米糍"、"糯米糍";第三组有"桂味"、"光明"、"白荔枝"、"陈紫"、"兰竹"、"及第"、"踏死牛";第四组有"回头降"、"葡萄本"、"淮枝"、"南海荔"、"大造"、"早红"、"火烧荔"、"乌叶舅"、"密丁香"、"绿荷包".     

寄主植物对荔枝蒂蛀虫产卵的引诱作用

试验观察荔枝蒂蛀虫Conopomorpha sinensisBradley对寄主植物品种、器官及器官部位的产卵选择性规律。结果表明,与老梢相比,荔枝蒂蛀虫明显倾向于选择嫩梢产卵;4个荔枝品种果枝中以妃子笑上落卵数最多,在淮枝、糯米糍荔枝果实上较少,桂味荔枝上最少;不同的荔枝品种果实气味引诱雌虫产卵的能力不同,其中妃子笑引诱力最强,淮枝、糯米糍引诱力较低,桂味最低;在同一荔枝果实不同部位的落卵量,以果皮上、下两部分较大,全果明显低于果皮上部,而荔枝肉和荔枝核上没有落卵。     

不同荔枝品种采后果实衰老的比较

比较了5个荔枝(Litchi chinensis Sonn.)品种("怀枝"、"糯米糍"、"桂味"、"红蜜荔"和"水晶球")果实采后在常温下的衰老表现.其中,"糯米糍"果实衰老褐变快,而"桂味"衰老最为缓慢.果实褐变过程伴随失水,但品种间脱水速度与果实衰老的速度无显著相关性.果皮的褐变潜力、果皮细胞壁糖醛酸含量、果胶甲酯化程度、果皮和果肉总钙含量、果皮水溶性钙含量与果实衰老均无显著的相关性,但膜透性与坏果率呈显著的正相关,而果皮结构钙与之有显著的负相关性.     

不同品种荔枝对荔枝蒂蛀虫引诱活性成分的研究

首次采用顶空单滴液相微萃取(HS-SDME)结合气质联用(GC-MS)法,对比分析对荔枝蒂蛀虫具有不同引诱力的4个品种荔枝(妃子笑＞黑叶＞糯米糍＞桂味)成熟果实的果皮、幼果的挥发性物质.结果表明:挥发物组成和含量在不同荔枝品种间、同一品种荔枝不同组织间差异显著.2-乙基-1-己醇、α-姜黄烯、姜烯、β-甜没药烯、β-倍半水芹烯及β-杜松烯等6个物质主要存在于易感虫荔枝品种中,(E)-β-金合欢烯与(Z)-β-金合欢烯只存在于妃子笑成熟果实的果皮中,故初步推测这8个化合物按照一定比例复配组合后的混合物,可能是荔枝吸引荔枝蒂蛀虫的活性物质.     

荔枝花蜜分泌规律及可溶性糖组分和含量的分析

为了解荔枝(Litchi chinensis)花蜜的分泌规律和主要组分,对‘糯米糍’、‘桂味’和‘怀枝’3个主栽品种雄花和雌花的花蜜分泌模式进行研究,并测定花蜜中可溶性糖的组分和含量。结果表明,采样期间果园阴天和晴天气温差异不明显,但阴天的相对空气湿度显著高于晴天。总体上阴天的荔枝花蜜分泌量高于晴天,雌花的花蜜分泌量高于雄花,‘桂味’和‘糯米糍’的花蜜分泌量均高于‘怀枝’。晴天花蜜中的可溶性固形物含量高于阴天的,且在雌花中表现尤为明显。‘怀枝’花蜜中的可溶性固形物含量最高,可达37.7%,‘桂味’其次,‘糯米糍’最少(17.7%)。利用高效液相色谱检测,荔枝花蜜中主要可溶性糖组分为葡萄糖、果糖和蔗糖,以葡萄糖含量最高。晴天时‘怀枝’雌花花蜜中可溶性糖含量达450.36μg m L–1,显著高于另外两个品种。这为荔枝栽培和花蜜生产提供科学依据。     

荔枝胚败育过程中内源激素与蛋白质含量的变化

连续3年(1999-2001年)对典型的荔枝焦核品种桂味、糯米糍和大核品种黑叶、怀枝花后10-40d的幼胚和胚乳内源激素、多酚含量及蛋白质动态变化进行研究。结果表明,焦核品种幼胚及胚乳中的IAA、GAs和ABA含量低于大核品种;多酚类物质含量在胚中低于大核品种,胚乳中则高于大核品种;胚和胚乳中的蛋白质含量均低于大核品种。蛋白质电泳结果显示,22．5、28．5和45kD这3类蛋白质在怀枝和黑叶的胚蛋白质代谢过程中表现出较高的稳定性,桂味和糯米糍胚蛋白质中的28．5kD蛋白质也有相似的特性。     

低温冷害对龙眼成花的影响及抹除荔枝和芒果冷害花穗促进腋芽再生花穗的效果

为探讨早春极端低温对龙眼成花的影响及芒果和荔枝花穗冷害发生时应对措施的效果,在2008年早春低温冷害时,通过抹除芒果和荔枝的冷害顶生花穗,研究该应对措施对促进腋芽再分化花芽并抽生花序的效果,并在低温冷害后,对不同龙眼品种的成花情况进行调查。结果表明:抹除荔枝冷害顶生花穗后能显著促进黑叶、钦州红荔、糯米糍、立夏红腋芽再生花序,平均单株花穗数分别为139、62.5、28和29穗,分别比对照的高119、22.5、25和26穗;而妃子笑、三月红、桂味和禾荔的处理树和对照树之间差异不明显。抹除芒果冷害顶生花穗后,台农1号、贵妃、桂热82号、红象牙和金穗芒的平均单株成花数分别为92、18、131、20.5和18穗,明显高于对照;而凯特芒、桂热120、吉尔、紫花芒和金穗芒处理树和对照树之间差异不显著。龙眼低温冷害后成花较好的有桂明、储良、石硖、小广眼、大乌圆和大广眼,平均单株花穗数分别为88、67、52.7、52、51和50穗;其次是桂香、乌龙岭、东壁、立冬本和早白露,平均单株花穗数分别为39、26、25、23.5和21.5穗。     

裂果易发性不同的荔枝品种果皮中细胞壁代谢酶活性的比较

“糯米糍”荔枝裂果率极显著高于“淮枝”,前者果皮中的果胶酶、纤维素酶和果胶甲酯酶的活性高于后者,其中以果胶酶活性差异最明显,其次是纤维素酶,果胶甲酯酶差异最小;“糯米糍”细胞壁结合型的过氧化物酶(POD)和多酚氧化酶(PP0)活性明显高于“淮枝”,而水溶性POD和PP0的活性则两个品种间无明显差异。据此认为,果皮细胞壁水解酶活性以及细胞壁结合型的POD和PPO的活性高的荔枝品种,其裂果率也高。文章对细胞壁代谢相关酶类在果皮抗裂性形成中的作用进行了讨论。     

霜疫霉菌侵染对荔枝氧化作用的影响

淮枝、桂味和糯米糍 3种荔枝经接种霜疫霉菌后 ,果皮超氧化物歧化酶 (SOD)和过氧化氢酶 (CAT)活性下降 ;而过氧化氢 (H2 O2 )含量升高 ,超氧阴离子自由基 (O2 .)产生速率增加 ,丙二醛 (MDA)积累增多 ,与果实感病指数增加相一致 ,表明霜疫霉菌侵染加速荔枝氧化作用的进程。实验还表明不同荔枝品种对霜疫霉菌抵抗力与其自由基清除能力有关     

Differential expression of anthocyanin biosynthetic genes in relation to anthocyanin accumulation in the pericarp of Litchi chinensis Sonn

Litchi has diverse fruit color phenotypes, yet no research reflects the biochemical background of this diversity. In this study, we evaluated 12 litchi cultivars for chromatic parameters and pigments, and investigated the effects of abscisic acid, forchlorofenron (CPPU), bagging and debagging treatments on fruit coloration in cv. Feizixiao, an unevenly red cultivar. Six genes encoding chalcone synthase (CHS), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS) and UDP-glucose: flavonoid 3-O-glucosyltransferase (UFGT) were isolated from the pericarp of the fully red litchi cv. Nuomici, and their expression was analyzed in different cultivars and under the above mentioned treatments. Pericarp anthocyanin concentration varied from none to 734 mg m⁻² among the 12 litchi cultivars, which were divided into three coloration types, i.e. non-red (‘Kuixingqingpitian’, ‘Xingqiumili’, ‘Yamulong’and ‘Yongxing No. 2′), unevenly red (‘Feizixiao’ and ‘Sanyuehong’) and fully red (‘Meiguili’, ‘Baila’, Baitangying’ ’Guiwei’, ‘Nuomici’ and ‘Guinuo’). The fully red type cultivars had different levels of anthocyanin but with the same composition. The expression of the six genes, especially LcF3H, LcDFR, LcANS and LcUFGT, in the pericarp of non-red cultivars was much weaker as compared to those red cultivars. Their expression, LcDFR and LcUFGT in particular, was positively correlated with anthocyanin concentrations in the pericarp. These results suggest the late genes in the anthocyanin biosynthetic pathway were coordinately expressed during red coloration of litchi fruits. Low expression of these genes resulted in absence or extremely low anthocyanin accumulation in non-red cultivars. Zero-red pericarp from either immature or CPPU treated fruits appeared to be lacking in anthocyanins due to the absence of UFGT expression. Among these six genes, only the expression of UFGT was found significantly correlated with the pericarp anthocyanin concentration (r = 0.84). These results suggest that UFGT played a predominant role in the anthocyanin accumulation in litchi as well as pericarp coloration of a given cultivar.     

冬季土壤含水量对糯米糍荔枝花芽分化的影响

冬季适度干旱有利于糯米糍荔枝的花芽分化,对砂壤土而言,土壤含水量的最适范围为12%~15%,低于10%或高于16%都不利于花芽分化。     

谷氨酸和TDZ对荔枝果皮着色及果实品质的影响

为提前或延迟果实的成熟,改善果实品质,以荔枝(Litchi chinensis Sonn.)早熟品种‘三月红’和‘水东’为试验材料,在盛花后50 d用谷氨酸(Glu)和TDZ(Thidiazuron)进行处理,研究Glu和TDZ对果皮着色和果实品质的影响。结果表明,Glu能促进果皮转红,500~1500 mg L-1范围内随浓度增加果皮红色面积加大,果皮的花青苷含量增加。1500 mg L-1Glu处理的‘三月红’‘、水东’果皮花青苷含量分别达到8.62 U g-1、11.53 U g-1,分别比对照高出1.33、1.25倍。同时,Glu处理能促进‘三月红’总糖的积累,但对两品种果实大小和质量的影响不大。TDZ显著迟滞果实着色,果实转红延后,果皮花青苷含量降低。5.0 mg L-1TDZ处理的‘三月红’‘、水东’果皮花青苷仅为1.23和3.4 U g-1,显著低于对照。TDZ处理两品种果实的可溶性固形物、总糖含量均下降,但果实大小和质量均增加。因此,Glu能促进荔枝果实转色成熟,TDZ则抑制果实转色。     

Identifying Litchi (Litchi chinensis Sonn.) Cultivars and Their Genetic Relationships Using Single Nucleotide Polymorphism (SNP) Markers

Litchi is an important fruit tree in tropical and subtropical areas of the world. However, there is widespread confusion regarding litchi cultivar nomenclature and detailed information of genetic relationships among litchi germplasm is unclear. In the present study, the potential of single nucleotide polymorphism (SNP) for the identification of 96 representative litchi accessions and their genetic relationships in China was evaluated using 155 SNPs that were evenly spaced across litchi genome. Ninety SNPs with minor allele frequencies above 0.05 and a good genotyping success rate were used for further analysis. A relatively high level of genetic variation was observed among litchi accessions, as quantified by the expected heterozygosity (He = 0.305). The SNP based multilocus matching identified two synonymous groups, ‘Heiye’ and ‘Wuye’, and ‘Chengtuo’ and ‘Baitangli 1’. A subset of 14 SNPs was sufficient to distinguish all the non-redundant litchi genotypes, and these SNPs were proven to be highly stable by repeated analyses of a selected group of cultivars. Unweighted pair-group method of arithmetic averages (UPGMA) cluster analysis divided the litchi accessions analyzed into four main groups, which corresponded to the traits of extremely early-maturing, early-maturing, middle-maturing, and late-maturing, indicating that the fruit maturation period should be considered as the primary criterion for litchi taxonomy. Two subpopulations were detected among litchi accessions by STRUCTURE analysis, and accessions with extremely early- and late-maturing traits showed membership coefficients above 0.99 for Cluster 1 and Cluster 2, respectively. Accessions with early- and middle-maturing traits were identified as admixture forms with varying levels of membership shared between the two clusters, indicating their hybrid origin during litchi domestication. The results of this study will benefit litchi germplasm conservation programs and facilitate maximum genetic gains in litchi breeding programs.     

Differential effects of abscisic acid and ethylene on the fruit maturation of <Emphasis Type="Italic">Litchi chinensis</Emphasis> Sonn.

Two litchi cultivars, a well-coloured ‘Nuomici’ and a poorly coloured ‘Feizixiao’, were used to investigate changes in endogenous abscisic acid (ABA) concentration and ethylene production during fruit maturation and to test the effects of exogenous growth regulators on litchi fruit maturation. Abscisic acid concentration in both the aril and pericarp increased with fruit maturation. Transfusion of ABA into the fruit 3 weeks before harvest accelerated, whereas transfusion of 6-benzyl aminopurine (6-BA) retarded sugar accumulation and pigmentation. The effect of 6-BA was assumed to link with the resultant decrease in ABA. In contrast, 1-aminocyclopropane-1-carboxylic acid (ACC) concentration and ACC oxidase (ACO) activities in the aril remained relatively constant during sugar accumulation. Transfusion of aminooxyacetic acid (AOA) significantly decreased ACC concentration but had no effect on sugar accumulation in the aril. These results suggested that endogenous ABA, but not ethylene, was critical for the sugar accumulation. However, the roles of ABA and ethylene in pericarp pigmentation were rather complicated. Application of exogenous ABA promoted anthocyanin synthesis significantly, but had very little effect on chlorophyll degradation. Ethylene production in litchi fruit decreased with development, but a transient increase of endogenous ethylene production was detected just around the colour break in ‘Nuomici’. Enhanced ACO activity in the pericarp was detected during pigmentation. Ethrel at 400 mg l⁻¹ showed no effect on pericarp coloration, but accelerated chlorophyll degradation and anthocyanin synthesis at a much higher concentration (800 mg l⁻¹). Fruit dipped in ABA solution alone yielded no effect on chlorophyll degradation, but the combined use of ABA and Ethrel at 400 mg l⁻¹ enhanced both chlorophyll degradation and anthocyanin synthesis. These results indicated the possible synergistic action of ethylene and ABA during litchi fruit colouration. ABA is suggested to play a more crucial role in anthocyanin synthesis, while ethylene is more important in chlorophyll degradation. ABA can increase the sensitivity of pericarp tissue to ethylene.