毛花猕猴桃‘华特’果实采后糖代谢研究  

Study on sugar metabolism of Actindia eriantha Benth ‘White' during storage

作　　者：戚雯烨 周晨卉[1] 宋丽君[1] 钟雨[1] 郑小林[1] 

机构地区：[1]浙江工商大学食品与生物工程学院.浙江省果蔬保鲜与加工技术研究重点实验室,杭州310018

出　　处：《果树学报》2016年第6期744-751,共8页Journal of Fruit Science

基　　金：国家自然科学基金(31371848);浙江工商大学人才引进科研启动项目

摘　　要：【目的】探究毛花猕猴桃果实采后在常温和低温贮藏下果肉与果心的糖代谢特性。【方法】以毛花猕猴桃新品种‘华特’为材料,将采后果实分别在常温(20℃)和低温(1℃)贮藏28 d和56 d,检测果肉和果心的淀粉、蔗糖、果糖和葡萄糖含量、淀粉酶和蔗糖代谢相关酶活性的变化。【结果】‘华特’果肉和果心均以积累己糖为主,两者总糖含量相近,但不同糖的分配存在差异,特别是果心的蔗糖含量极显著高于果肉的含量。果肉和果心的淀粉和糖含量的变化趋势基本一致,即淀粉伴随着淀粉酶活性的升高迅速降解,果糖和葡萄糖快速积累,而蔗糖含量逐渐下降。果肉和果心糖含量的差异变化是蔗糖代谢各种酶协同作用的结果。果肉和果心的蔗糖分解酶活性,即酸性转化酶(AI)和中性转化酶(NI)活性高于蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)活性,使蔗糖含量逐渐下降。【结论】‘华特’果实采后果肉与果心的蔗糖、果糖和葡萄糖含量变化表现差异,果肉具有较高AI和NI活性,及较低SPS活性是导致其蔗糖含量显著低于果心的重要原因。低温贮藏有效降低了果实淀粉酶、AI、NI、SPS和SS活性的变化幅度,从而缓解了果肉和果心蔗糖和淀粉的降解,也延缓了果糖和葡萄糖的积累。[Objective]Kiwifruit ＇White＇ as a new cultivar was selected from wild Actinidia eriantha Benth in Zhejiang province,China.To date,no information was available about the change of sugar in harvested kiwifruit White.To understand the characteristics of sugar metabolism in harvested kiwifruit＇ White＇,the changes in the contents of starch,sucrose,hexose,and the activities of amylase and sucrosemetabolizing enzymes including acid invertase（AI）,neutral invertase（NI）,sucrose synthase（SS） and sucrose phosphate synthase（SPS） in the flesh and the core of kiwifruit ＇White＇ were investigated during storage at room and low temperatures,respectively.[Methods]Kiwifruits ＇White＇ were harvested from a commercial orchard in Wenzhou city,China.The harvested fruits were transported immediately by airconditioned car to the Laboratory in Hangzhou city（approx.6 h）.The fruits were sorted for uniformity of size and appearance,and the blemished and diseased fruits were discarded.Twenty fruits for each treatment were placed in a clean plastic box with fruit touching,and each box was enclosed in a 0.05 mm thick polyethylene bag.The boxes were divided into two groups,and then held in chambers（MIR-554,Sanyo,Oizumi,Japan） at（20±0.5） ℃ for 28 days or at（1±0.5） ℃ for 56 days.Analysis in triplicate of 25 fruits for each group was undertaken at 4 and 8-days intervals during storage at 20 ℃ and 1 ℃,respectively.[Resuits]The potential changes of starch content in the flesh and the core of fruit were similar during storage at 20 ℃ or 1 ℃,indicating that the starch content rapidly decreased along with the increase of amylase activity at the begin of storage,and then maintained relatively stable.There were significantly negative correlations between the amylase activity and starch content in the flesh and the core of kiwifruit with the correlation coefficients-0.891 and-0.896,respectively.Moreover,the hexose content including fructose and glucose in the flesh and the core of fruit increased,

关 键 词：毛花猕猴桃 果实 贮藏 淀粉 淀粉酶 蔗糖代谢 

分 类 号：S663.4[农业科学—果树学]