梨不同品种果实可溶性糖积累差异及代谢相关酶活性  

Difference in soluble sugar accumulation and related enzyme activity of fruits among different pear cultivars

作　　者：王德孚[1] 杨志军[1] 孙江妹 曹玉芬[2] 黄小三[1] 张绍铃[1] 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]中国农科院果树研究所,辽宁兴城125100

出　　处：《果树学报》2014年第1期30-38,共9页Journal of Fruit Science

基　　金：国家自然科学基金(31171928);农业产业技术体系建设专项(CARS-29-2);江苏省农业科技自主创新资金[CX(11)1013];江苏省自然科学基金(BK2011067)

摘　　要：【目的】探讨梨不同品种间果实糖积累的差异及产生差异的主要原因。【方法】以不同含糖量的‘鸭梨’、‘茌梨’和‘八里香’品种为试材,测定了果实发育过程中蔗糖、果糖、葡萄糖和山梨醇的含量以及糖代谢相关酶活性的变化。【结果】‘鸭梨’、‘茌梨’和‘八里香’果实成熟时果糖含量最高,分别占总糖含量的43.35%、57.61%、38.95%,葡萄糖次之,蔗糖含量相对较低。相关性分析表明,这3个梨品种间蔗糖含量的差异主要由SS(合成方向)酶活性引起;而葡萄糖、果糖含量差异主要受NAD+-SDH和NADP+-SDH酶活性的影响,同时还与酸性转化酶(AI)、中性转化酶(NI)和蔗糖合成酶(SS,分解方向)的酶活性有关;此外,依赖NADPH的山梨醇脱氢酶(NAD+-SDH)和依赖NAD的山梨醇脱氢酶(NADP+-SDH)酶活性还与山梨醇含量差异相关。【结论】梨果实发育过程中,SS(合成方向)酶活,NAD+-SDH和NADP+-SDH酶活、AI、NI和SS(分解方向)酶活性,以及NAD+-SDH和NADP+-SDH酶活性的差异会导致不同品种间蔗糖、葡萄糖、果糖和山梨醇积累的差异。[Objective] The aim of the stady is to identify the variation of soluble sugar and the main rea- sons of these variations. [Method]The changes of sucrose,fructose, glucose, sorbitol contents and the ac- tivities of sugar related metabolizing enzymes involving in the development of pear fruit were studied in different cultivars ＇Yali＇, ＇Chili＇ and ＇Balixiang＇. [Result]At the stage of fruit ripening, the content of fructose was the highest, which accounted for 43.35%, 57.61% and 38.95% of total sugar content in ＇ Yali＇, ＇ Chili＇ and ＇ Balixiang＇ respectively, followed by the content of sorbitol and sucrose. The sucrose synthase （synthesis direction） was the key enzyme which resulted in the differences of sucrose content a- mong three cultivars. NAD＋-dependent sorbito[ dehydrogenase and NADP＋-dependent sorbitol dehydroge- nase were the main enzymes that controlled the differences of glucose and fructose, with acid invertase, neutral invertase and sucrose synthase （decomposition direction） enzymes activities eo-effeeted. In addi- tion, NAD＋-dependent sorbitol dehydrogenase and NADP＋-dependent sorbitol dehydrogenase also related to the difference of sorbitol content among different cultivars as well. [Conclusion] During the development of pear fruit, the activities of sugar metabolism related enzymes including SS（synthesis direction）, NAD^＋- SDH, NADP＋-SDH, AI, NI and SS（cleavage direction） can explain the variation of the sucrose, glucose, fructose and sorbitol content among different eultivars.

关 键 词：梨 果实 可溶性糖 糖代谢相关酶 

分 类 号：S661.2[农业科学—果树学]