肥城桃两品系果实细胞壁成分和水解酶活性的比较  

Changes of Cell Wall and Hydrolases in the Fruit of Two Cultivars of Feicheng Peach during Development and Ripening

作　　者：薛炳烨[1] 束怀瑞[1] 

机构地区：[1]山东农业大学园艺学院,泰安271018

出　　处：《园艺学报》2004年第4期499-501,共3页Acta Horticulturae Sinica

摘　　要：随着果实发育成熟,肥城桃两品系果实中细胞壁含量不断下降。可溶性果胶从8月1-16日明显增加,这时果肉硬度下降最快。两品系果实的细胞壁中离子结合果胶和纤维素含量下降比例不同,这可能是造成两品系成熟软化特性不同的主要因素之一。果实发育后期‘白里肥城桃’和‘红里肥城桃’纤维素酶活性变化的不同,意味着纤维素酶在肥城桃果实软化中起重要作用。肥城桃果实中没有检测到内切PG活性,成熟后期外切PG活性上升较快。In the process of Feicheng peach [Primus persica (L. ) Batsch cv. Feicheng J fruit ripening, the proportion of cell wall to fruit mass decreased. Soluble pectins increased remarkably from July 31 to August 16, leading to fruit firmness decrease. The ionically bound pectin remained stable in ' Baili Feichengtao' peach, but it decreased in ' Hongli Feichengtao' peach. Decrease of cellulose content in cell wall also played an important role in the reduction of firmness. Both PME and cellulases played important role in peach fruit softening. The results from the two cultivars implicated that cellulase is more important in fruit softening. Endo-PG had not been detected in 'Feicheng' peach. Exo-PG took part in the process of later stage of ripening.

关 键 词：桃 细胞壁 水解酶 成熟 软化 

分 类 号：S662.1[农业科学—果树学]