‘中蕉9号’与‘巴西蕉’果实后熟过程中可溶性糖积累差异的原因分析  

A comparative analysis of the differences in starch degradation and soluble sugar accumulation between ’Zhongjiao No.9’ and ’Baxijiao’ during fruit ripening

作　　者：林雪茜 彭淼[1] 吴少平 易干军[2] 董涛[2] 钟晓红[1] 高慧君[2] LIN Xuexi;PENG Miao;WU Shaoping;YI Ganjun;DONG Tao;ZHONG Xiaohong;GAO Huijun(Horticulture and Landscape College,Hunan Agricultural University,Changsha 410128,Hunan,China;Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,Guangdong,China)

机构地区：[1]湖南农业大学园艺园林学院,长沙410128 [2]广东省农业科学院果树研究所,广州510640

出　　处：《果树学报》2019年第11期1524-1539,共16页Journal of Fruit Science

基　　金：国家重点研发项目（2018FYD1000205）;广东省自然科学基金（2015A030310459）;广东省农业科学院新兴学科团队建设项目（201803XX）;广东省科技计划项目（2016B020233002,2017A030303044）;广州市科技计划项目（201707010154,201903010010）;国家自然科学基金（31772267）

摘　　要：【目的】从淀粉降解和可溶性糖积累的角度解析‘中蕉9号’及‘巴西蕉’果实的口感和风味存在较大差异原因。【方法】比较分析‘中蕉9号’和‘巴西蕉’果实中淀粉含量、可溶性糖含量和糖代谢相关基因的表达和酶活性。【结果】‘中蕉9号’果实的可溶性固形物、直链淀粉、果糖和葡萄糖含量较高,而‘巴西蕉’果实硬度和蔗糖含量较高‘。中蕉9号’果实中6个淀粉降解相关基因和5个可溶性糖代谢相关基因的表达量显著高于‘巴西蕉’。此外,α-淀粉酶、酸性转化酶和蔗糖合成酶在‘中蕉9号’果实中的活性更高。【结论】糖代谢相关基因在2个香蕉品种中的差异表达,使得‘中蕉9号’果实中果糖和葡萄糖含量较高,而‘巴西蕉’果实中蔗糖含量较高。【Objective】‘Zhongjiao No.9’is a new cavendish banana variety bred by the Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences.The genetic relationship between‘Zhongjiao No.9’and‘Baxijiao’is close.Both are AAA genotypes and have similar fruit shape and ripening process.However,there are significant differences in the taste and sweetness between them,which makes them excellent materials for studying starch degradation and soluble sugar accumulation.In this study,the differences in fruit quality and sugar metabolism-related genes between‘Zhongjiao No.9’and‘Baxijiao’were comparatively analyzed.Our goal is to clarify the reasons for the differences in taste and sweetness between the two varieties from the perspectives of starch degradation and soluble sugar accumulation during fruit ripening process.【Methods】Green mature fruits of‘Zhongjiao No.9’and‘Baxijiao’were socked in 1000 mg·L^-1 ethephon aqueous solution for 1.5 min,and then transferred in a storage room with a temperature of 20℃ and a relative humidity of 80%-90%.A total of five samples were collected for each cultivar,including 1,2,3,4 and 5 d after ethylene treatment.Fruit firmness was determined using a digital fruit firmness tester(GY-4,China).Total soluble solids were measured with a hand-held digital refractometer(PAL-1,UNI-IT Inc.,Tokyo,Japan).The content of total starch was determined using a starch assay kit(K-TSTA-100 A),and the contents of amylose and amylopectin were measured using an amylose/amylopectin assay kit(K-AMYL).The contents of sucrose,glucose and fructose were determined with high performance liquid chromatography(HPLC).The full length of 23 sugars metabolism-related gene sequences were obtained by searching the NCBI(National Center for Biotechnology Information)database and banana genome database.Specific primers were designed by using Primer Express 5.0(Applied Biosystems,Foster City,CA,USA).Quantitative real time polymerase chain reaction(qPCR)was performed to analyze the d

关 键 词：香蕉 果实 淀粉 可溶性糖 糖代谢相关基因 糖代谢酶 

分 类 号：S668.1[农业科学—果树学]