橄榄果实发育过程中细胞壁物质和相关酶活性变化  

Changes in Cell Wall Components and Related Enzyme Activities of Canarium album during Fruit Development Stage

作　　者：邱志浩 陈晶英 彭远琴 李水祥 吴世涛 佘文琴[1] QIU Zhi-hao;CHEN Jin-ying;PENG Yuan-qin;LI Shui-xiang;WU Shi-tao;SHE Wen-qi(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学园艺学院

出　　处：《热带亚热带植物学报》2019年第6期677-683,共7页Journal of Tropical and Subtropical Botany

基　　金：福建省科技重大专项子专题(2013NZ0002-1C);福建省种业创新与产业化工程福建省农业生物资源保存中心项目([2015]101号10);福建农林大学科技创新专项基金(KFA17606A)资助~~

摘　　要：为了解橄榄(Canarium album)果实质地差异形成的原因,以鲜食型橄榄‘清榄1号’和加工型橄榄‘长营’为材料,对果实发育过程中细胞壁物质含量和相关酶活性进行了测定。结果表明,随着橄榄果实的成熟,‘清榄1号’较‘长营’维持较高的果胶甲酯酶(PME)活性,促进了果胶的水解,离子型果胶(ISP)含量较高而共价型果胶(CSP)含量较低。2个橄榄品种纤维素含量均较高,‘清榄1号’果实的半纤维素含量低于‘长营’。‘清榄1号’木质素含量低于‘长营’,较高的苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)活性促进了木质素含量的增加。因此,ISP、CSP、半纤维素和木质素含量的不同可能是2个橄榄品种果实质地差异形成的原因。In order to understand the reasons for the differences in fruit texture of Canarium album,the content of cell wall components and related enzyme activities in the fresh‘Qinglan 1’and the processed‘Changying’were studied during fruit development.The results showed that with the ripening of fruits,PME activity in‘Qinglan 1’was higher than that in‘Changying’,which promoted the degradation of pectin,and the ISP content was high as well as CSP content was low.The content of cellulose in both cultivars was high,and hemicellulose content of‘Qinglan 1’was lower than that of‘Changying’.The lignin content of‘Qinglan 1’was lower than that of‘Changying’,and the higher PAL and POD activities could promote the increment of lignin content.Therefore,the differences of ISP,CSP,hemicellulose and lignin contents might be the reason of fruit texture differences between‘Qinglan 1’and‘Changying’.

关 键 词：橄榄 果实 发育 细胞壁物质 酶 木质素 

分 类 号：S66[农业科学—果树学]