NAA处理对黑莓果实品质及细胞壁酶活性的影响  

Effects of NAA Treatment on Fruit Quality and Cell Wall Degrading Enzyme Activities of Blackberry Fruits

作　　者：吴琼 吴文龙[1] 李维林 张春红[1] WU Qiong;WU Wenlong;LI Weilin;ZHANG Chunhong(Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing,Jiangsu 210014;Academy of Forestry,Nanjing Forestry University,Nanjing,Jiangsu 210037)

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014 [2]南京林业大学林学院,江苏南京210037

出　　处：《北方园艺》2021年第10期15-21,共7页Northern Horticulture

基　　金：江苏省农业科技自主创新资金资助项目(CX(18)2017);国家自然科学基金资助项目(31600553);江苏省农业三新工程资助项目(SXGC[2017]309)。

摘　　要：以国内黑莓主栽品种‘三冠王’为试材,采用在青果转色期喷施400 mg·L^(-1)萘乙酸(NAA)的方法,研究了NAA对黑莓果实转色后果实性状、营养品质性状和细胞壁降解酶活性的影响,以期为探究黑莓果实硬度性状改良提供参考依据。结果表明:‘三冠王’果实在青果转色后12 d开始着色成熟,而NAA处理则为处理后15 d开始着色成熟,至18 d时均可见完全成熟的果实。与对照相比,NAA处理果实成熟后期横、纵径明显增大,单果质量显著增加。与此同时,NAA处理后果实在成熟进程中可溶性固形物和花色苷含量降低,而果实成熟时变化并不显著,至果实成熟时总多酚含量明显降低。在果实成熟后期,NAA处理果实纤维素酶和多聚半乳糖醛酸酶活性显著降低,果实β-D-木聚糖苷酶活性在成熟进程中与对照果实变化趋势类似。NAA处理后果实NAA含量在转色至成熟进程中呈逐步上升趋势。因而,NAA的积累可促进黑莓发育成熟进程中果实膨大,但对果实营养成分积累有一定减缓效应,而主要细胞壁降解酶的活性降低则利于果实硬度提高。The main domestic blackberry variety‘Triple Crown’were used as experimental materials.The factor was treated with 400 mg·L^(-1) NAA at veraison of the green fruits to investigate the effects of synthetic auxin NAA on fruit characters,nutritional quality and cell wall degrading enzyme activities.In order to provide a reference basis for exploring the improvement of blackberry fruit firmness.The results showed that fruits of‘Triple Crown’turned to fruit coloring at 12 days after green fruit stage,whereas they turned to fruit coloring at 15 days after NAA treatment.Both fully mature fruits could be seen at 18 days after green fruit stage.As compared with the control fruits,the horizontal and vertical diameter and the single fruit weight were significantly increased after NAA treatment.In the meantime,the contents of soluble solids and anthocyanins decreased during fruit ripening,but the changes were not significant when the fruit was ripe.By comparison,the total polyphenol content in the fruits was significantly decreased after NAA treatment.The activities of cellulase and polygalacturonase in fruits of NAA treatment decreased significantly at the late stage of fruit ripening,while the change trend ofβ-D-xylosidase activity was similar to that of control fruits during the whole ripening process.During the process of fruit color changing and ripening,the content of NAA in the treatment group increased gradually.Therefore,the accumulation of NAA could promote the expansion of blackberry mature fruits during the fruit development and ripening stages,but it might slow down the accumulation of some nutrients in the fruits.Nevertheless,the degradation of main cell wall degrading enzyme activities in fruits of NAA treatment group may be beneficial to improve fruit firmness.

关 键 词：黑莓 萘乙酸 果实品质 细胞壁降解酶 

分 类 号：S663.2[农业科学—果树学]