软/硬肉葡萄果实细胞壁结构、组分及降解酶活性的变化  

Variations in cell wall microstructure and components and activities of their degradation enzymes in grapes with soft or hard textures

作　　者：海龙飞 栗温新 李志谦 李猛 陈超阳 魏红丽 邹东方 何畅 冯建灿[1] 叶霞[1] HAI Longfei;LI Wenxina;LI Zhiqian;LI Meng;CHEN Chaoyang;WEI Hongli;ZOU Dongfang;HEChang;FENG Jiancan;YE Xia(College of Horticulture,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]河南农业大学园艺学院,郑州450002

出　　处：《果树学报》2023年第4期690-698,共9页Journal of Fruit Science

基　　金：河南省自然科学基金项目(222300420457);国家自然科学基金项目(32002017);河南省杰出外籍科学家工作室(GZS2020007);河南省高等学校重点科研项目(21A210021)。

摘　　要：【目的】探讨葡萄果实发育成熟过程中软/硬肉果实软化与细胞壁结构、组分以及降解酶活性之间的关系。【方法】以硬肉品种黎明无核和软肉品种灰比诺花后35、49、63、77、91 d的果实为试材,对细胞壁组分及相关降解酶活性、细胞形态进行分析研究。【结果】在果实成熟过程中,果实硬度呈现先上升后下降的趋势,成熟时黎明无核果实硬度比灰比诺高2.8倍;果实硬度与原果胶含量呈显著正相关,与纤维素酶活性呈显著负相关。黎明无核果实硬度与原果胶和半纤维素含量呈显著正相关,灰比诺果实硬度则与纤维素含量呈显著正相关。随着果实成熟软化,果肉细胞逐渐表现大小不均匀、排列不整齐的趋势;灰比诺果肉细胞壁在果实转色时开始降解,而黎明无核则基本保持稳定。【结论】葡萄果实成熟软化过程中,原果胶和半纤维素快速降解导致果肉细胞壁破裂是葡萄果实软化的关键因素;果实细胞壁组分降解是由多种酶共同作用的结果,其中以纤维素酶的作用较为显著。【Objective】Grape berries have thin skin and juicy flesh,and is prone to drop and rot after harvest,which seriously affects transportation,storage,and shelf life,especially for grape with soft flesh.Cell wall components,arrangement and structural integrity are important factors affecting firmness of grape berry.To investigate the relationship between berry firmness and cell wall components,microstructure,as well as activities of their degradation enzymes.【Methods】Vitis vinifera‘Dawn Seedless’with hard flesh and Pinot Gris with soft flesh were used as materials in this study.Cell microstructure,cell wall components,including propectin,water-soluble pectin(WSP),hemicellulose and cellulose,and their degradation enzymes including PME(pectin methylesterase),PG(polygalacturonase),PL(pectin lyase),and cellulase activities were analyzed at 35,49,63,77 and 91 days after anthesis(DAA).【Results】The results showed that the firmness of Dawn Seedless and Pinot Gris first increased and then decreased during berry development,and the berry firmness of Dawn Seedless and Pinot Gris peaked at 35 and 49 DAA,respectively.The firmness of Dawn Seedless was significantly higher than that of Pinot Gris except 49 DAA,and firmness of Dawn Seedless was 2.8 times higher than that of Pinot Gris at maturity. During the berry development and ripening, propectin content of the two varietiesshowed a general decreasing trend, and propectin content of Pinot Gris was significantly higher thanthat of Dawn Seedless. In Dawn Seedless, propectin content peaked at 35 DAA, and then decreased rapidlyand remained relatively constant from 49 to 91 DAA. WSP content in Dawn Seedless and PinotGris was relatively stable from 35 to 77 DAA but significantly increased in Dawn Seedless at 91 DAA.Hemicellulose content of the two varieties generally decreased during berry development with a rapiddecrease occurring from 35 to 49 DAA by 73% and 35%, respectively, and there was no significant differenceon hemicellulose content between the two varieties fro

关 键 词：葡萄 果实软化 细胞壁物质含量 酶活性 组织结构 

分 类 号：S663.1[农业科学—果树学]