套袋梨贮藏过程中糖代谢及相关酶活性变化特征

以‘翠冠’梨为材料,研究了套双层遮光纸袋梨果实贮藏过程中蔗糖、果糖、葡萄糖、山梨醇及糖代谢中酶活性的变化规律。结果表明,贮藏套袋梨果实中果糖、葡萄糖、山梨醇和蔗糖含量都低于未套袋对照;套袋梨果实中山梨醇脱氢酶活性在贮藏的前5d都低于对照,贮藏10d后活性均高于对照,且与山梨醇含量呈现极显著正相关;贮藏套袋梨果实中蔗糖磷酸合酶(SPS)及蔗糖合酶(SS)分解和合成方向活性都是前期低于对照,贮藏后期都高于对照,且蔗糖含量与蔗糖磷酸合酶和蔗糖合酶(分解方向)活性都呈显著正相关;贮藏的套袋梨果实和对照中的山梨醇含量与果糖含量均呈极显著负相关,蔗糖含量与葡萄糖含量呈极显著负相关,即在贮藏过程中山梨醇可能转化为果糖,而蔗糖则转化成葡萄糖。

Characteristics of Sugar Metabolism and Related Enzyme Activity of Bagged Pear Fruits during Storage

Double-layer bagged and unbagged pear fruits of Pyrus pyrifolia Nakai cv.’Cuiguan’ were used in this study,to explore the variation patterns of sucrose,fructose,glucose,sorbitol and related enzyme activities.The results showed that,compared to unbagged fruit,the bagged fruits had lower fructose,glucose,sorbitol and sucrose.In comparison with unbagged fruits,the sorbitol dehydrogenase activity of bagged fruits was lower during the former 5 days storage,but higher after 10 days storage.The activity of sucrose phosphate synthase(SPS) and sucrose synthase(SS) in the fruits had the same tendency,was high for early period and low for late period during storage.The correlation analysis of the 4 kind sugars in the fruit during storage was made,we got that sorbitol and fructose had a significant negative correlation.Also,sucrose and glucose showed significant negative correlation.We concluded that sorbitol transformed to fructose,and sucrose transformed to glucose during storage.