细胞壁组分及酶活性与清见果实囊衣绵韧的相关性  

Correlations of Albedo Fracture Toughness with Cell Wall Substances and Enzyme Activities in Kiyomi Fruits

作　　者：高婧斐 汪志辉[1] 熊博[1] 石冬冬[1] 张婷婷[1] 曾海琼 廖玲[1] 曹淑燕[1] 古咸杰 李清南 

机构地区：[1]四川农业大学园艺学院,四川雅安625014

出　　处：《食品科学》2015年第23期131-135,共5页Food Science

基　　金：四川省科技支撑计划项目(2011NZ0034);四川省科技厅基金项目(10ZC1454)

摘　　要：以清见杂柑为研究材料,进行定点和定期的跟踪测定,探究清见果实囊衣中果胶类物质、纤维素、半纤维素、木质素含量和果胶甲酯酶、多聚半乳糖醛酸酶、纤维素酶活性在花后120~300 d的动态变化情况,及其与清见果实囊衣绵韧程度的相关性。结果表明：囊衣胞壁物质含量在成熟后期均有下降,多聚半乳糖醛酸酶和纤维素酶活性在后期处于上升趋势,果胶甲酯酶则相反;较高水平的水溶性果胶和低水平的木质素、纤维素、半纤维素有利于清见果实良好化渣性的形成;从花后210~300 d,细胞壁中多聚半乳糖醛酸酶、纤维素酶活性高低是决定囊衣质地绵韧程度的关键因子。The changes in albedo cell wall substances such as water-soluble pectin（WSP）, cellulose（CEL）, hemicellose（HC） and lignin and related enzyme activities such as pectinesterase（PME）, polygalacturonase（PG） and cellulase（Cx） in Kiyomi fruits during 120–300 days after flowering were explored and correlated with albedo fracture toughness. The results showed that the contents of WSP, CEL, HC and lignin decreased during the later stages of maturation; the activities of PG and Cx increased, whereas the opposite trend was observed for PME activity. Low levels of CEL, HC and lignin and high contents of WSP were beneficial to reduce the fracture toughness of albedo in Kiyomi fruits. The key hydrolases affecting albedo fracture toughness in Kiyomi during 210–300 days after flowering were PG and Cx.

关 键 词：清见 绵韧性 细胞壁物质 细胞壁相关酶活性 

分 类 号：S666.9[农业科学—果树学]