HISTOLOGICAL AND HISTOCHEMICAL CHANGES IN DEVELOPING AND RIPENING PEACHES. II. THE CELL WALLS AND PECTINS

Reeve , R. M. (U.S.D.A., Albany, California.) Histological and histochemical changes in developing and ripening peaches. II. The cell walls and pectins. Amer. Jour. Bot. 46(4): 241–247. Illus. 1959.—Histological and histochemical observations on developing and ripening clingstone and freestone peaches have revealed that, after cell divisions have ceased in the mesocarp, cell wall thickening and cell enlargement in the mesocarp parenchyma increase until the fruit is nearly full cell size. The cell walls then decrease in thickness as the fruit ripens and softens. Degree of methyl esterification of the pectic substances, as estimated histochemically, remains at about 75–80% in immature fruits during their cell-enlargement phase of growth. Percent of methyl esterification apparently is much lower, or amounts of esterified pectates are very low during the meristematic phases of fruit growth. Just prior to ripening, degree of esterification increases and approaches 100% in hard, ripe fruit at about the same time that the parenchyma cell walls exhibit their greatest thickness or degree of hydration. The degree of esterification of the pectic substances then rapidly decreases and the cell walls become appreciably thinner as the ripening fruit softens. Further relation of these changes in wall thickness, in degree of esterification of the pectins, and in other cell wall carbohydrates to the textural qualities of ripening fruits is discussed. Interpretations concerning cell wall plasticity, cell growth and relation between auxin and changes in pectins also are presented.     

黄花烟草和枸杞属间原生质体融合再生杂种小苗

利用改良的PEG方法以2%的频率诱导黄花烟草原生质体和经IOA失活的枸杞原生体融合。在获得的250块愈伤组织中,有5块为形态上与枸杞愈伤组织类似。对这5块愈伤组织的过氧化物酶和酯酶同工酶分析结果表明,其中的2块(记作Hy2和Hy5)为对称程度较高的体细胞核杂种,其它3块为不对称核杂种或细胞质杂种。细胞学观察指出,Hy2和Hy5的平均染色体数目分别为98.2和59.3。此外,两个杂种的几乎所有中期细胞均含有结构变异的染色体。以小麦rDNA为探针的Southern杂交结果表明,Hy2和Hy5均含有双亲DNA特异片段。从Hy5再生出了形态上介于双亲之间的小苗。对再生苗叶片的酯酶同工酶分析指出,这些小苗含有双亲的特征酶带。