橄榄果实发育成熟过程中糖积累与相关酶活性的关系  

Relationship between Activities of Sucrose-metabolizing Enzymes and Sugar Accumulation in Fruit during Chinese Olive Development

作　　者：李泽坤[1] 陈清西[1] 

机构地区：[1]福建农林大学园艺学院,福州350002

出　　处：《西北植物学报》2015年第10期2056-2061,共6页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家科技支持计划(2007BAD07B01);福建省自然科学基金(2012D085);福州市科技计划(2009-N-55);农业科技园区花果良种选育及集约化种植技术研究与示范(2013NZ0002-4)

摘　　要：以可溶性总糖含量差异明显的2个橄榄品种为试验材料,测定果实发育成熟过程中蔗糖、葡萄糖、果糖、可溶性总糖含量及蔗糖代谢相关酶活性的动态变化,并对果实糖积累与酶活性进行相关性分析,以明确不同橄榄品种果实糖积累差异的生理基础,为进一步在代谢与分子水平探讨橄榄果实糖积累机制提供依据。结果表明：（1）蔗糖快速积累期是橄榄品种间果实蔗糖积累差异的关键时期,并影响成熟时果实可溶性总糖含量的高低,其中‘马坑22’蔗糖快速积累期较长,增长幅度较大,成熟时可溶性糖含量高;成熟时‘马坑22’、‘檀头23’果实内己糖与蔗糖比分别为0.668、0.904。（2）在蔗糖快速积累期内,‘马坑22’酸性转化酶（AI）活性低于‘檀头23’,为其蔗糖积累创造条件,而中性转化酶活性高于后者则有利于其增加果实库强;两品种蔗糖磷酸合成酶（SPS）活性变化差异不大,说明SPS不是蔗糖积累的关键酶;‘马坑22’蔗糖合成酶（SuSy）合成方向活性在花后144~186d增幅显著高于‘檀头23’,说明SuSy为果实蔗糖积累的关键酶。（3）‘马坑22’蔗糖快速积累主要依靠SuSy合成方向活性变化促进蔗糖合成,‘檀头23’蔗糖快速积累主要依靠SuSy分解方向活性变化促进蔗糖直接进入果实。The contents of sucrose,glucose,fructose,total sugar and the activities of sucrose-metabolizing enzymes in the Chinese olive fruits of‘Makeng 22＇and ‘Tantou 23＇were compared.Results showed that：（1）Sucrose rapid accumulation period was the key to sucrose accumulation difference between‘Makeng22＇and‘Tantou23＇,and it also affected soluble sugar content of fruit when fruit was ripe.（The ratio of hexose to sucrose was 0.668 in the ripe‘Makeng22＇fruit.The ratio of hexose to sucrose was 0.904 in the ripe‘Tantou23＇fruit.（2）In sucrose rapid accumulation period,AI activity of‘Makeng22＇was lower than that of‘Tantou23＇,which created a chance for sucrose rapid accumulation.And NI activity of‘Makeng22＇was higher than that of‘Tantou23＇,which strengthened the fruit sink.SPS activity changes of‘Makeng22＇and‘Tantou23＇were similar,so SPS was not the key to the sucrose accumulation.The growth of‘Makeng22＇fruit SuSy（synthesis direction）activity was higher than that of‘Tantou23＇in after full bloom144d-186 d,so SuSy（synthesis direction）was the key to the sucrose accumulation.（3）Sucr-ose rapidly accumulating relied mainly on SuSy synthesis direction activity changes to promote the increase of sucrose content in‘Makeng22＇fruit.Sucrose rapidly accumulating relied mainly on SuSy cleavage direction activity changes to promote the speed of sucrose into fruit in‘Tantou23＇fruit.

关 键 词：橄榄 糖积累 蔗糖转化酶 蔗糖合成酶 蔗糖磷酸合成酶 

分 类 号：Q945.65[生物学—植物学]