无花果隐头花序成熟期“糖溢化”的形态学观测  

Morphological observation on the sugar-overflow from fig fruit inflorescence during ripening

作　　者：乔菡 左兰馨 沈元月[1] QIAO Han;ZUO Lanxin;SHEN Yuanyue(Beijing Key Laboratory of New Technology in Agricultural Application,College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]农业应用新技术北京市重点实验室/北京农学院植物科学技术学院,北京102206

出　　处：《北京农学院学报》2020年第4期53-56,共4页Journal of Beijing University of Agriculture

基　　金：北京市自然科学基金重点项目(6171001);大学生科研训练项目。

摘　　要：【目的】为了确定无花果的最佳鲜食时期。【方法】以‘玛斯义陶芬’(‘Masui Dauphine’)无花果为材料,通过不同方法观察无花果的小花形态结构,并结合糖分析,研究无花果的小花在果实成熟期的形态变化特征和糖含量变化。【结果】结果表明,小花表面溢出的粘稠糖液的可溶性糖含量为195.97 mg/g远高于花芽分化后77 d及80 d的小花及果实。通过显微观察,无花果的小花结构在果实成熟时形态不再完整,细胞间隙增大,表皮细胞脱落。【结论】无花果果实成熟期的"糖溢化"现象是由于小花细胞结构不完整造成的,是一种物理过程的现象。小花细胞结构的自然破损促进了无花果果实糖积累暴增。【Objective】The experiment is in order to determine the best fresh period of fig fruit(Ficus carica).【Methods】 In this present study florets of ’Masui Dauphine’ were studied, the by morphological observation and sugar content analysis.【Results】The results showed that the soluble sugar content of the sugar-overflowing solution on the surface of the floret was 195.97 mg/g FW, which was muchhigher than the floret and fruit at 77 d and 80 d after bud differentiation. By microscopic observation, the floret structure of the fig was no longer integrity, the intercellular space increased, and the epidermal cells shed during ripening.【Conclusions】The phenomenon of " sugar-overflow" in the ripe fig fruit is caused by cellular destruction of the florets, showing a physical process. The natural breakage of the flower cell structure promotes rapid accumulation of sugars in the ripe fig fruit.

关 键 词：无花果 “糖溢化”现象 果实成熟 

分 类 号：S663.3[农业科学—果树学]