‘金冠’苹果及其优系(SGP-1)果实发育期间有机酸代谢特征比较  

Comparison of Organic Acid Metabolism Characteristics between‘Golden Delicious’Apple and Its Excellent Variation Material‘SGP-1’during Fruit Development

作　　者：杨文渊 谢红江[2] 陶炼[2] 宦云敏[1] 陈善波 林立金[1] 廖明安[1] YANG Wenyuan;XIE Hongjiang;TAO Lian;HUAN Yunmin;CHEN Shanbo;LIN Lijin;LIAO Ming'an(College of Forestry and Horticulture, Sichuan Agricultural University, Chengdu 611130, China;2Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China;3Key Laboratory of Biology and Genetic Improvement of Horticultural Crops , Ministry of Agriculture, Chengdu 610066, China;4Sichuan Academy of Forestry Science, Chengdu 610081, China)

机构地区：[1]四川农业大学园艺学院,成都611130 [2]四川省农业科学院园艺研究所,成都610066 [3]农业部西南区域园艺作物生物学与种质创制重点实验室,成都610066 [4]四川省林业科学研究院,成都610081

出　　处：《西北植物学报》2022年第5期829-836,共8页Acta Botanica Boreali-Occidentalia Sinica

基　　金：国家重点研发计划(2020YFD1000201);财政部和农业农村部国家现代农业产业技术体系资助(CARS-27);四川省区域创新合作(2021YFQ0025);农业部西南区域园艺作物生物学与种质创制重点实验室(MYZS201904)。

摘　　要：以‘金冠’苹果及其优系‘SGP-1’为试材,测定果实发育期间有机酸组分、含量和苹果酸代谢相关酶活性,分析它们的变化规律及相关关系,以探索苹果有机酸积累的关键时期和关键酶,揭示果实低酸成因。结果表明:(1)苹果果实发育期间,‘SGP-1’的有机酸含量显著低于‘金冠’,成熟时仅为‘金冠’的二分之一,且主要由苹果酸、奎宁酸、酒石酸和柠檬酸组成,幼果期以奎宁酸为主,成熟期以苹果酸为主。(2)‘SGP-1’的苹果酸含量显著低于‘金冠’,其在幼果期和膨大期变化规律与‘金冠’相反,且积累关键时期和快速下降期早于‘金冠’;‘SGP-1’果实其余酸组分含量变化趋势与‘金冠’基本一致,但在幼果期显著高于‘金冠’,在成熟期与‘金冠’差异不显著。(3)‘SGP-1’的苹果酸代谢相关酶活性在幼果期均显著高于‘金冠’,成熟期持平或显著低于‘金冠’;幼果期MDH活性和成熟期ME活性在两材料间变化规律相反。(4)‘SGP-1’的幼果期苹果酸积累与PEPC和VHA活性呈极显著正相关关系,而同期‘金冠’则与MDH、PEPC和VHA活性呈极显著负相关关系;‘SGP-1’膨大期苹果酸积累与MDH、PEPC活性呈极显著负相关关系,与PEPCK和VHA活性呈显著正相关关系,而同期‘金冠’则与PEPC、ME和VHP活性呈极显著或显著负相关关系;二者成熟期苹果酸积累均与MDH、PEPC、ME和VHP活性呈极显著或显著负相关关系。研究发现,‘SGP-1’是以苹果酸为主的低酸型‘金冠’苹果变异优系,对苹果酸积累起主要调控作用的酶种类和活性与‘金冠’不同,导致了‘SGP-1’的低酸品质,该研究结果为深入探索果实低酸形成机理和培育高糖低酸新品种奠定了基础。To explore the critical period and key enzymes of organic acid accumulation,and reveal the cause of low acid in fruit,we used the‘Golden Delicious’apple and its excellent strain(SGP-1)as materials to determine the components and contents of organic acids and the activities of metabolism-related enzymes during fruit development,then analyzed their variation law and correlation.The results showed that:(1)during the fruit development,the content of organic acids in‘SGP-1’was significantly lower than that of‘Golden Delicious’,which was only half of that of‘Golden Delicious’at maturation stage.The organic acids of‘SGP-1’were mainly composed of malic acid,quinic acid,tartaric acid and citric acid,with quinic acid as the main component at young fruit stage and malic acid as the main component at maturation stage.(2)The malic acid content of‘SGP-1’was significantly lower than that of‘Golden Delicious’,whose variation law was opposite to that of‘Golden Delicious’at young fruit stage and fruit enlargement stage,and the critical accumulation stage and rapid decline stage were earlier than that of‘Golden Delicious’.The change trend of other acid components in‘SGP-1’and‘Golden Delicious’was basically the same,and the acid content at young fruit stage of‘SGP-1’was significantly higher than that of‘Golden Delicious’,while there was no significant difference at maturation stage.(3)The activities of malic acid metabolism-related enzymes in‘SGP-1’were significantly higher than those in‘Golden Delicious’at young fruit stage,and were equal to or significantly lower than those in‘Golden Delicious’at maturation stage;The changes of MDH activity in young fruit stage and ME activity in maturation stage of‘SGP-1’and‘Golden Delicious’were opposite.(4)Correlation analysis showed that the malic acid accumulation of‘SGP-1’in young fruit stage was extremely significantly positively correlated with PEPC and VHA,while there was an extremely significantly negative correl

关 键 词：‘金冠’苹果优系(SGP-1) 有机酸积累 苹果酸代谢酶 

分 类 号：Q945.65[生物学—植物学] S661.1[农业科学—果树学]