杏果实发育过程中糖积累与蔗糖代谢相关酶的关系  

Relationship between accumulation of sugar and sucrose-metabolizing enzymes during apricot fruit development

作　　者：陈美霞[1,2] 赵从凯[1] 陈学森[2] 房师梅[1] 张宪省[2] 

机构地区：[1]潍坊职业学院园林工程系,山东潍坊261031 [2]山东农业大学作物生物学国家重点实验室,山东泰安271018

出　　处：《果树学报》2009年第3期320-324,共5页Journal of Fruit Science

基　　金：山东省优秀中青年科学家科研奖励基金(2007BS06020)

摘　　要：以新世纪杏作为试材,在不同发育时期测定了果实中蔗糖、葡萄糖和果糖的质量分数以及蔗糖代谢相关酶的活性,对果实中糖积累与酶活性的关系进行了分析。结果表明,在果实发育过程中,蔗糖质量分数与蔗糖合成酶的合成方向和蔗糖磷酸合成酶呈极显著和显著相关,相关系数分别为0.934 9**和0.841 8*,而与中性转化酶活性呈显著负相关,相关系数为-0.842 5*。果实硬核期结束是果实中糖积累和蔗糖代谢相关酶的净活性变化的转折时期。硬核期结束之前果实中蔗糖代谢相关酶的净活性为负值,蔗糖积累缓慢;硬核期结束后进入着色期,蔗糖代谢相关酶的净活性转为正值,蔗糖积累迅速。The content of sucrose, glucose, fructose and the activities of sucrose-metabolizing enzymes （acid invertase, neutral invertase, sucrose synthase and sucrose phosphate synthase ）in the fruits of Xinshiji apricot cuhivar was measured. The results showed that a significant positive correlation was observed between the content of sucrose and the activities of sucrose synthase （synthetic direction） and sucrose phosphate synthase during fruit development,the correlation coefficients were 0.934 9＊＊ and 0.841 8＊ ,respectively; while there was a significant negative correlation between the content of sucrose and NI activity, with the correlation coefficient of-0.842 5＊. The transition of sugar accumulation and net-activity of sucrose-metabolizing enzymes was the period of the fruit stoning finished. Before the fruit stone finished ,the net activity of sucrose-metabolizing enzymes was below zero, sucrose accumulated slowly in fruit. After the fruit stoning finished, the fruit coloring started, the net activity of sucrose-metabolizing enzymes was positive, and sucrose accumulated rapidly in fruit.

关 键 词：杏 果实 糖积累 蔗糖代谢相关酶 

分 类 号：S662.2[农业科学—果树学]