“玉露香梨”及其亲本果实生长发育过程中质地差异  

Texture Difference of Fruit Development Between‘Yuluxiang Pear’and Its Parents

作　　者：白牡丹 付宝春 杨盛[1] 郝国伟[1] 张晓伟 王燕平[1] BAI Mudan;FU Baochun;YANG Sheng;HAO Guowei;ZHANG Xiaowei;WANG Yanping(Pomology Institute,Shanxi Agricultural University/Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology,Taiyuan,Shanxi 030031)

机构地区：[1]山西农业大学果树研究所,果树种质创制与利用山西省重点实验室,山西太原030031

出　　处：《北方园艺》2022年第19期8-14,共7页Northern Horticulture

基　　金：国家现代农业产业技术体系资助项目(CARS-28-29);山西省农业科学院应用基础研究计划资助项目(YCX2020YQ09);山西农业大学生物育种工程资助项目(YZGC036);山西省科技厅基础研究计划资助项目(20210302124122)。

摘　　要：以“玉露香梨”及其亲本“库尔勒香梨”和“雪花梨”果实为试材,采用不同梨果实发育过程中硬度、脆度值及细胞壁物质组分含量和相关酶活性测定的方法,研究了“玉露香梨”与其亲本果实间质地差异的主要因素,以期为“玉露香梨”质地形成机理以及梨品质育种提供参考依据。结果表明:在果实生长发育过程中,“玉露香梨”及其亲本果实硬度和脆度值降低、感官脆性增大;细胞壁物质、纤维素和半纤维素含量在“玉露香梨”及其亲本中表现出先上升后下降的趋势;水溶性果胶、离子结合果胶和共价结合果胶含量以及果胶酶、纤维素酶和β-葡萄糖苷酶活性在“玉露香梨”及其亲本中均呈上升趋势。从成熟期果实脆性感官评价看,“玉露香梨”和“库尔勒香梨”果肉质地酥脆,“雪花梨”果肉质地硬脆。在成熟果实中,硬度低、脆性较好的“玉露香梨”和“库尔勒香梨”果实中水溶性果胶含量较高,共价结合果胶含量、半纤维素含量和β-葡萄糖苷酶活性较低;离子结合果胶含量、纤维素含量、果胶酶活性和纤维素酶活性在“玉露香梨”和亲本间无明显差异。在果实成熟期,“玉露香梨”果肉质地明显优于亲本“雪花梨”,接近亲本“库尔勒香梨”;水溶性果胶、共价结合果胶和半纤维素含量的差异以及β-葡萄糖苷酶活性的差异可能是形成“玉露香梨”与其亲本果实质地差异的关键因素。‘Yuluxiang Pear’and its parent‘Korla Pear’and‘Xuehua Pear’fruits were used as test materials to determine firmness,crispness,cell wall component content and related enzyme activities during fruit development.The main factors of texture difference between‘Yuluxiang Pear’and its parents‘Korla Pear’and‘Xuehua Pear’were investigated,in order to provide reference for the formation mechanism of‘Yuluxiang Pear’texture and pear quality breeding.The results showed that during fruit development,the fruit firmness and fracturability of‘Yuluxiang Pear’and its parents decreased,and the sensory crispness increased.The contents of cell wall,cellulose and hemicellulose showed an upward-downward trend in the three cultivars.The contents of water soluble pectin,ionic soluble pectin and covalent binding pectin,as well as the activities of pectinase,cellulase andβ-glucosidase showed an increasing trend in the three cultivars.From the sensory evaluation of crispness in ripening fruit,the flesh were crisp in‘Yuluxiang Pear’and‘Korla Pear’,and‘Xuehua Pear’were crisp and hard.In the mature fruits,‘Yuluxiang Pear’and‘Korla Pear’with low hardness and good crispness had higher water soluble pectin content,but lower covalent binding pectin content,hemicellulose content andβ-glucosidase activity.There was no significant difference in ionic soluble pectin content,cellulose content,pectinase activity and cellulase activity between‘Yuluxiang Pear’and its parents.In ripening fruit,the flesh was crisp in‘Yuluxiang Pear’which was better than its parent‘Xuehua Pear’and similar to its parent‘Korla Pear’.It was proposed that‘Yuluxiang Pear’and its parents texture differed greatly due to variations in water soluble pectin,covalent binding pectin and hemicellulose content as well asβ-galactosidase activity.

关 键 词：梨 质地 硬度 脆度 细胞壁 

分 类 号：S661.2[农业科学—果树学]