硬肉桃果实成熟前后可溶性糖含量和蔗糖转化酶活性的变化及其与果实硬度的关系  

Changes of Soluble Sugar Contents and Sucrose Invertase Activity and Their Relation to Fruit Hardness of Peach Fruits before and after Ripening

作　　者：张冉冉[1] 段艳欣[1] 李培环[1] 董晓颖[1] 

机构地区：[1]青岛农业大学园艺学院,山东青岛266109

出　　处：《植物生理学报》2015年第12期2109-2113,共5页Plant Physiology Journal

基　　金：山东省青岛市科技攻关项目(14-03-02-0013)

摘　　要：以硬肉桃新品种‘双久红’和常规品种‘川中岛白桃’果实为试材,研究了果实成熟前后20 d内两品种桃果实中可溶性糖含量、蔗糖含量及蔗糖代谢相关酶活性的变化情况,并对其与硬度的相关性做了分析。结果表明,成熟前后20 d内,两品种桃果实的可溶性糖和蔗糖含量均呈上升趋势,而蔗糖中性转化酶(NI)及细胞壁转化酶(CWI)的活性则不断下降。相关性分析结果表明,果实硬度与可溶性糖和蔗糖含量呈极显著负相关,而蔗糖中性转化酶和细胞壁转化酶的活性则呈极显著正相关。The fruits of crisp peach（Prunus persica） ‘Shuangjiuhong＇ and ‘Kawanakajima Hakuto＇ were used to study the changes in the soluble sugar and sucrose contents and sucrose invertase activity and their relation to fruit hardness during the period from 20 days before ripening to 20 days after ripening. The results showed that soluble sugar and sucrose content increased while the neutral invertase（NI） and the cell walls of acid invertase（CWI） activities continuously decreased. Correlation analysis showed that there was markedly positive correlation among the fruit firmness, neutral invertase and the cell walls of acid invertase activities and markedly negative correlation among the fruit firmness, soluble sugar and sucrose contents.

关 键 词：硬肉桃 果实硬度 可溶性糖 转化酶 

分 类 号：S662.1[农业科学—果树学]