甜樱桃果实发育过程中细胞壁组分及其降解酶活性的变化  

A study on the variation of cell wall components and activities of their degradation enzymes in sweet cherry during fruit development

作　　者：沈颖 李芳东[1] 王玉霞[1] 张序[1] 李延菊[1] 赵慧 张福兴[1,2] SHEN Ying;LI Fangdong;WANG Yuxia;ZHANG Xu;LI Yanju;ZHAO Hui;ZHANG Fuxing(Yantai Academy of Agricultural Sciences,Yantai 265500,Shandong,China;College of Life Sciences,Yantai University,Yantai 264005,Shandong,China)

机构地区：[1]山东省烟台市农业科学研究院,山东烟台265500 [2]烟台大学生命科学学院,山东烟台264005

出　　处：《果树学报》2020年第5期677-686,共10页Journal of Fruit Science

基　　金：烟台市重点研发计划(2017NC071);山东省水果创新团队(SDAIT-06-02);烟台市科技计划(2019MSGY115)。

摘　　要：【目的】了解甜樱桃在果实发育过程中质地变化与果实细胞壁组分及其降解酶活性的关系。【方法】以硬肉型品种‘美早’、常规型品种‘红灯’和软肉型品种‘佳红’为试材,分别在硬核期、转白期、着色期和成熟期对果实硬度、细胞壁组分以及细胞壁降解酶活性进行了测定分析。【结果】‘美早’硬度降低速率较慢,成熟期硬度高于其他2个品种,WSP升高速率、纤维素降解速率低,PME、α-L-Af、Cx、β-Gal活性低。‘红灯’硬度降低速率较快,在果实发育后期硬度低于‘美早’,WSP升高速率与纤维素降解速率高,PME、α-L-Af活性高。‘佳红’在转白期硬度迅速降低且后期质地软,它的纤维素降解速率高,PME、α-L-Af、Cx、β-Gal在转白期之后活性较高。【结论】甜樱桃果实成熟过程中,原果胶的降解和纤维素的水解是果实软化的关键因素。果实细胞壁组分降解是多种酶协同作用的结果。PME和α-L-Af与‘红灯’和‘佳红’硬度显著负相关,并且活性在‘美早’中显著低于其他2个品种,这可能是果实硬度较高的主要原因。纤维素和原果胶降解速率低,PG活性高和β-Gal活性低可能是导致硬度高的次要原因。Cx酶活由于在‘红灯’中并没有显著影响到到果实硬度,而在‘佳红’和‘美早’中产生了不同的影响,可能是品种间的差别。【Objective】The study was conducted to understand the relationship between the texture changes of sweet cherry and changes in cell wall components and their degrading enzyme activities during fruit ripening.【Methods】Sweet cherry trees of three cultivars, including the hard meat-type‘Tieton’, the conventional type‘Hongdeng’and the soft meat-type‘Jiahong’, cultivated in a 12-yearold open orchard were used as the experiment materials. Samples were collected during core hardening,color-break(whitening), coloring, and full maturity to determine the fruit firmness, cell wall components, and the activities of cell wall degrading enzyme.【Results】‘Hongdeng’fruit was harder than the other two varieties in the early stage of fruit development, but the range of decline was large during the later stages.‘Jiahong’had the lowest hardness after color-break. With the development of the fruit, the hardness difference between the three varieties gradually decreased, and there was no significant difference between the them at full maturity, but the fruit hardness of‘Tieton’was higher than the other two varieties. The WSP content of the three varieties gradually increased from core hardening to colorbreak, and decreased or remained stable after the coloring period. The WSP content in‘Hongdeng’increased from the core hardening stage to the coloring stage(189.49%), while‘Tieton’WSP content increased by 43.60%. The WSP content of the three varieties was negatively correlated with hardness.The ISP content in the three varieties decreased first and then increased, rapid decreases in both ISP content and hardness were found during color-break. The ISP content peaked during core-hardening, after which the content decreased significantly in the three cultivars. During the fruit development, the difference gradually decreased. The CSP content in‘Tieton’and‘Hongdeng’decreased after color-break,while that in‘Jiahong’declined after the coloring period. Among them,‘Hongdeng’had the highes

关 键 词：甜樱桃 硬度 细胞壁组分 细胞壁降解酶 

分 类 号：S662.5[农业科学—果树学]