不同肉质桃果实成熟过程中细胞壁相关酶活性变化  

Changes of Cell Wall Related Enzyme Activities in Different Flesh Peach Fruits During Ripening

作　　者：高原原 曹洪波[1] 李东东 安佳乐 张学英[1] 陈海江[1] GAO Yuanyuan;CAO Hongbo;LI Dongdong;AN Jiale;ZHANG Xueying;CHEN Haijiang(College of Horticulture,Agricultural University of Hebei,Hebei 071000;Guantao County Agriculture and Rural Bureau,Handan,Hebei 057750)

机构地区：[1]河北农业大学园艺学院,河北保定071000 [2]馆陶县农业农村局,河北邯郸057750

出　　处：《北方园艺》2023年第9期15-22,共8页Northern Horticulture

基　　金：国家现代农业产业技术体系资助项目(CARS-30-2-03);河北省重点研发计划资助项目(20326804D)。

摘　　要：以软溶质型“霞晖5号”、硬溶质型“保佳红”、硬质型“保佳俊”、不溶质型“金童6号”桃果实为试材,采用果实细胞壁降解相关酶活性测定方法,研究了不同肉质桃果实成熟过程中硬度、呼吸强度、细胞壁降解相关酶活性及基因PG21、PME的表达差异对果实软化的影响,以期阐明不同肉质桃果实成熟过程中细胞壁相关酶活性变化差异。结果表明:软溶质型桃“霞晖5号”果胶甲基酯酶(PME)、纤维素酶(Cx)活性高于其它3种肉质类型的桃果实,多聚半乳糖醛酸酶(PG)活性高于不溶质型桃“金童6号”和硬质型桃“保佳俊”,表明PG、PME、Cx活性与软溶质型桃“霞晖5号”软化进程密切相关。4种肉质类型的桃果实β-半乳糖苷酶(β-gal)活性差异不显著,表明β-gal不是影响不同肉质类型的桃软化进程的关键因素。4种不同肉质类型的桃果实在成熟发育后期PG21基因相对表达强度整体呈上升趋势,“霞晖5号”和“保佳俊”PME基因相对表达量在整个果实发育后期均呈上升的趋势,酶活性与相关基因表达量变化趋势基本一致。Soft solute type‘Xiahui 5',hard solute type‘Baojiahong',hard solute type‘Baojiajun'and non-solute type‘Jintong 6'peach fruit were used as test materials,the activity of enzyme related to cell wall degradation of fruit was determined.The effects of firmness,respiration intensity,cell wall degradation related enzyme activities and gene PG21 and PME expression differences on fruit softening during fruit ripening were studied,in order to clarify the changes of cell wall related enzyme activities during fruit ripening in different fleshy peaches.The results showed that the activities of PME and Cx in‘Xiahui 5'peach fruit of soft solute type were higher than those of the other three meat types,and the activities of PG were higher than those of‘Jintong 6'and‘Baojiajun'peach of hard type,indicated that the activities of PG,PME and Cx were closely related to the softening process of‘Xiahui 5'peach fruit of soft solute type.There was no significant difference in the activity ofβ-gal in peach fruit of four meat types,indicating thatβ-gal enzyme was not the key factor affecting the peach softening process of different meat types.The relative expression intensity of PG21 gene in four different meat types showed an overall upward trend in the late mature stage of peach fruit,and the relative expression levels of PME gene in‘Xiahui 5'and‘Baojiajun'showed an upward trend in the whole fruit late development stage,and the change trend of enzyme activity was basically consistent with the expression levels of related genes.

关 键 词：桃 果实肉质 酶活性 硬度 呼吸强度 

分 类 号：S662.1[农业科学—果树学]