‘库尔勒香梨’及其芽变品种‘沙01’果实硬度差异的相关因素分析  

Analysis on Related Factors of Difference of Fruit Firmness Between‘Korla Fragrant Pear’and Its Bud Mutation‘Sha 01’

作　　者：陈湘颖 丁想 牛莹莹[1] 尤璐瑶 廖康[1] CHEN Xiang-ying;DING Xiang;NIU Ying-ying;YOU Lu-yao;LIAO Kang(College of Forestry and Horticulture,Xinjiang Agricultural University,Xinjiang Urumqi 830052,China)

机构地区：[1]新疆农业大学林学与园艺学院,新疆乌鲁木齐830052

出　　处：《西南农业学报》2020年第5期952-957,共6页Southwest China Journal of Agricultural Sciences

基　　金：新疆维吾尔自治区林业科技专项;新疆维吾尔自治区园艺学重点学科基金(2016-10758-3)。

摘　　要：【目的】为探明影响‘库尔勒香梨’及其芽变‘沙01’果实硬度差异的因素,旨在为‘库尔勒香梨’新品种的选育提供参考。【方法】对‘库尔勒香梨’和‘沙01’成熟果实带皮和去皮硬度、果实性状、细胞壁组分含量及相关酶活性进行测定,分析与硬度的相关性。【结果】①‘沙01’果实带皮和去皮硬度极显著低于‘库尔勒香梨’,且单果重和果形指数与果实硬度分别呈极显著负相关和极显著正相关;②果皮中SP含量与硬度呈极显著负相关,果肉中PP含量与硬度呈极显著正相关,半纤维素含量与果实硬度呈极显著负相关;③果皮中PL、PE、纤维素酶、木聚糖酶活性与硬度呈极显著负相关,PG和PAL活性与硬度呈显著负相关;果肉中PG和纤维素酶活性与硬度呈极显著负相关,PE、PAL、木聚糖酶活性与硬度呈显著负相关;PPO活性与果实硬度呈极显著正相关。【结论】果皮中的SP和半纤维素含量,PG、PL、纤维素酶、木聚糖酶和PPO活性,果肉中的PP和半纤维素含量,PG、纤维素酶、木聚糖酶和PPO活性及单果重、果形指数是影响两品种果实硬度差异的因素。【Objective】In order to find out the factors affecting the difference of fruit firmness between‘Korla fragrant pear’and its bud mutation‘Sha 01’,the aim was to provide reference for breeding new varieties of‘Korla fragrant pear’.【Method】In mature stage,the fruit characters,the content of cell wall components and enzymes activity in‘Korla fragrant pear’and‘Sha 01’were measured and correlated with fruit firmness with or without pericarp.【Result】(i)The fruit firmness with and without pericarp of‘Sha 01’were both significantly lower than that of‘Korla fragrant pear’,and the fruit weight and shape index were very significantly negatively correlated and very significantly positively correlated with fruit firmness.(ii)The SP content was very significantly negatively correlated with fruit firmness in the peri-carp.The PP content was very significantly positively correlated with fruit firmness in the pulp,and the hemicellulose content was very significantly negatively correlated with fruit firmness.(iii)The activity of PL,PE,cellulase and xylanase in the pericarp were very significantly negatively correlated with the firmness,and significantly negatively correlated with activity of PG and PAL.The activity of PG and cellulase in the pulp were very significantly negatively correlated with the firmness,and significantly negatively correlated with activity of PE,PAL and xylanase.The activity of PPO was very significantly positively correlated with fruit firmness.【Conclusion】The SP and hemicellulose content,the activity of PG,PL,cellulase,xylanase and PPO in the pericarp,the PP and hemicellulose content,the activity of PG,cellulase,xylanase and PPO in the pulp,single fruit weight and fruit shape index are the factors that affect the difference in fruit firmness between the two varieties.

关 键 词：梨 果实硬度 果实性状 细胞壁组分 酶活性 

分 类 号：S661.2[农业科学—果树学]