干、湿苞木菠萝果实成熟过程中糖代谢特性  

Characterization of sugar metabolism of soft and hard flesh jackfruit during ripening of fruit

作　　者：李映志[1] 董黎梨[1] 汪永保[1] 李洪波[1] 张佳琦[1] 叶春海[1] 

机构地区：[1]广东海洋大学农学院,广东湛江524088

出　　处：《果树学报》2014年第1期85-90,共6页Journal of Fruit Science

基　　金：国家自然科学基金(No.31101506)

摘　　要：【目的】研究干苞和湿苞木菠萝果实成熟软化过程中的淀粉及可溶性糖代谢特性。【方法】以2个干苞种质和2个湿苞种质木菠萝果实为材料,分析了果实成熟软化过程中的淀粉酶、蔗糖酶活性变化以及可溶性糖、蔗糖、果糖和葡萄糖含量变化。【结果】在木菠萝果实成熟过程中,淀粉不断降解,可溶性糖持续积累;可溶性糖以蔗糖为主,果糖和葡萄糖比值在干湿苞间存在差异;湿苞果实的水溶性蔗糖酶和淀粉酶活性均在果实成熟的第3阶段达到最大值,随后下降,而干苞果实的水溶性蔗糖酶和淀粉酶活性则变化不大;盐溶性蔗糖酶和淀粉酶活性在同一类型种质间存在差异,但在干苞与湿苞类型间没有一致性。【结论】淀粉水解是木菠萝成熟果实主要的糖分来源,水溶性淀粉酶和蔗糖酶活性变化与干湿苞木菠萝果实差异的形成有一定关系。[Objective] The aim of the study are to characterize metabolism of starch and soluble sugar during ripening and softening of soft and hard flesh jackfruit. [Method]2 germplasm of soft flesh jackfruit and 2 germplasm of hard flesh jackfruit were used as materials, changes in activities of amylase and inver- tase and contents of total soluble sugar, sucrose, fructose and glucose were investigated. [Result]Results indicated that, during ripening and softening of jaekfruit, starch degraded and total soluble sugar accu- mulated; In jackfruit, sucrose constituted the soluble sugar, and the ratio of fructose to glucose was differ- ent between soft and hard flesh jackfruit ; In fruits of soft flesh jackfruit, activities of water-soluble inver- tase and amylase reached their peak atthe stage of maturity lII, and then decreased, while these two en- zymes changed little in fruits of hard flesh jackfruit; Activities of salt- soluble invertase and amylase changed differently among genotypes, and no similarities were observed among genotypes of soft or hard flesh jackfruit. [Conclusion]Degradation of starch produced most sugars of matured jackfruit fruits; Activ- ities of water-soluble amylase and invertase contributed to the formation of difference in fruits between soft and hard flesh jackfruit.

关 键 词：木菠萝 淀粉酶 蔗糖酶 蔗糖 果糖 葡萄糖 

分 类 号：S667.8[农业科学—果树学]