鲜黄梨果实糖积累及山梨醇转化相关酶活性的变化  

Changes in Sugar Accumulation and Enzymatic Activities of Sorbitol Metabolism in Developing Fruit of Pyrus pyrifoliacv.Sunhwang

作　　者：熊碧玲[1] 汪志辉[1] 刘燕[1] 

机构地区：[1]四川农业大学园艺学院,雅安625014

出　　处：《中国南方果树》2011年第4期24-26,共3页South China Fruits

基　　金：国家重点星火计划项目(2008GA810001)资助

摘　　要：对鲜黄梨果实发育中糖积累及山梨醇转化相关酶活性的变化进行了研究。结果表明:果实发育前期以积累山梨醇和淀粉为主,后期以积累果糖为主。果实整个发育过程中,葡萄糖、果糖、蔗糖、可溶性总糖含量逐渐增加,山梨醇和淀粉含量先增加后降低。山梨醇脱氢酶和山梨醇氧化酶在果实发育早中期活性逐渐增高,后期活性降低,但较前期高,两者共同对山梨醇的转化起调控作用。Changes in sugar accumulation and activities of sorbitol metabolic enzymes in developing fruit of Pyrus pyrifolia cv.Sunhwang were studied.The results showed that fruit accumulated mostly starch and sorbitol during the early stage of development and fructose during the late development stage.The content of glucose,fructose,sucrose and soluble sugars increased gradually during the fruit development period,while the content of sorbitol and starch increased initially and decreased later.The activities of sorbitol dehydrogenase and sorbitol oxidase were relatively high in early and middle development stages and lower in late development stage.Both enzymes regulated the conversion of sorbitol in fruit.

关 键 词：鲜黄梨 糖积累 山梨醇 转化酶 

分 类 号：S661.2[农业科学—果树学]