树莓果实发育过程中细胞壁成分及相关酶活性变化  

Change of Cell Wall Components and Related Enzyme Activities During the Development Process of Raspberry Fruit

作　　者：杨国慧[1] 吕冰玉[1] 韩德果[1] 葛秋来[1] 张岩[1] 史影肖 

机构地区：[1]东北农业大学园艺学院农业部东北地区园艺作物生物学与种质创制重点实验室,黑龙江哈尔滨150030

出　　处：《北方园艺》2016年第11期27-30,共4页Northern Horticulture

基　　金：黑龙江省教育厅科学技术研究资助项目(12541044)

摘　　要：以秋果型树莓"哈瑞太兹"和夏果型树莓"菲尔杜德"2种不同类型的树莓为试材,研究了绿果膨大期(花后7d)、转白期(花后14d)、着色期(花后21d)、可采成熟期(花后24d)和过熟期(花后27d)树莓果实原果胶、果胶、纤维素含量及相关酶活性的变化情况。结果表明:随树莓果实的成熟软化,原果胶含量在着色期前表现为上升,之后下降;可溶性果胶呈现逐渐上升趋势,而纤维素含量则表现为降低趋势;多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)和β?半乳糖苷酶(β?Gal)和纤维素酶在可采成熟期前均表现为上升趋势,尤其PG从着色期到可采成熟期上升迅速,而从可采成熟期到过熟期,只有PG酶表现为下降,其它3种酶仍表现为上升趋势。‘Henritage＇of autumn type and‘Fertod Zamatos＇ of summer fruited type were used as experimental materials in this study.The raspberry fruits were collected on 7days after flowering（the green fruiting enlargement period）,14days（turning white period）,21days（coloring period）,24days（mature period）and 27days（overmature period）,respectively.The contents of original pectin,pectin,cellulose and related enzyme activities of raspberry fruits were measured.The results showed that during the maturity and softening process of fruit,the protopectin content rose before coloring period,then declined.Soluble pectin content in fruit was gradually increased,but the cellulose content had a decreasing trend.The enzyme activities of polygalacturonase,pectin methylesterase,cellulase and β-galactosidase had the rising trend before mature period,especially the polygalacturonase activity increased rapidly from coloring period to maturity.From mature period to overmature,only the polygalacturonase activity declined,by contrast,other three enzymes activity still showed the rising trend.

关 键 词：树莓 果实发育 细胞壁成分 酶 

分 类 号：S663.2[农业科学—果树学]