不同梨品种果实有机酸含量变化与相关酶活性的研究  

Change of Organic Acid Contents and Related Enzyme Activities in Different Pear Cultivars

作　　者：李甲明[1] 杨志军[1] 张绍铃[1] 黄小三[1] 曹玉芬[2] 吴俊[1] 

机构地区：[1]南京农业大学梨工程技术研究中心,南京210095 [2]农业部果树种质资源利用重点开放实验室,辽宁兴城125100

出　　处：《西北植物学报》2013年第10期2024-2030,共7页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家自然科学基金(31171928);国家梨产业技术体系(CARS-29)

摘　　要：以梨品种‘鸭梨’、‘茌梨’和‘八里香’为试材,对不同品种果实有机酸积累及相关酶活性随发育的动态变化特征进行分析比较,探讨果实有机酸含量与相关酶活性的关系。结果表明:(1)梨果实发育过程中有机酸含量呈逐渐下降趋势,果实成熟时的总有机酸含量以‘茌梨’最高,‘鸭梨’次之,‘八里香’最低,且3品种间总酸含量差异显著。(2)果实发育后期,‘鸭梨’、‘茌梨’和‘八里香’的柠檬酸含量几乎相同,而苹果酸的含量差异显著,说明苹果酸是引起品种间总酸含量差异的主要因素。(3)在苹果酸代谢中,不同品种间NADP-ME酶活性在果实发育后期差异显著,而NAD-MDH和PEPC酶活性无显著差异,表明NADP-ME酶是引起‘鸭梨’、‘茌梨’和‘八里香’成熟果实苹果酸含量差异的主要原因。(4)不同品种的柠檬酸代谢酶CS、Cyt-ACO、Mit-ACO和NAD-IDH的活性变化趋势一致,且成熟时无显著差异,表明它们不是引起梨果实酸含量差异的主要原因。(5)梨果实发育过程中有机酸含量与相关代谢酶活性的相关性分析表明,苹果酸和柠檬酸代谢酶共同影响梨果实的酸含量水平。In this study,the pear cultivar ‘Yali’,‘Chili’ and ‘Balixiang’ were used to determine the dynamic change of fruit organic acids accumuation and related enzyme activities during fruit development,the correlation of organic acids contents and the activities of related enzyme were also explored.The results demonstrated that：（1）The contents of organic acids decreased gradually during fruit development.The total organic acid content of ‘Chili’ was the highest,followed by ‘Yali’,and the ‘Balixiang’ is the least at the period of fruit ripening.Furthermore,the total organic acid content showed significant difference among three cultivars.（2）At the later stage of fruit development,the content of citric acid of ‘Yali’,‘Chili’ and ‘Balixiang’ was almost the same,but the content of malic acid showed significant difference among three cultivars,which indicated that malic acid played an important role in the difference of organic acid content of different cultivars.（3）NADP-ME activity showed significant difference during late stage of fruit development,however,NAD-MDH and PEPC activities showed no significant difference in synthesis of malic acid,so the NADP-ME was an important enzyme involved in the difference of malic acid content among ‘Yali’,‘Chili’ and ‘Balixiang’.（4）The related enzymes of CS,Cyt-ACO,Mit-ACO and NAD-IDH in synthesis pathway of citric acid showed same trends in different cultivars,but no significant difference at late stage of fruit development,which suggested that they were not main factors leading to the difference of citric acid content.（5）The correlation analysis between organic acid content and activities of related enzymes during the fruit devlopment revealed that both of enzyme activities in malic acid and citric acid synthesis pathway affected the total level of the organic acid content together.

关 键 词：梨 果实 有机酸 酶活性 

分 类 号：Q945.64[生物学—植物学]