2个桑树品种果实不同发育时期营养物质的变化  

Nutrientional compound changes in fruits of 2 mulberries(Morus alba)varieties at different development stages

作　　者：孙志超 郭新淼 李蒙 张若彤 王晓萍 谢岩 王晖[1] 李季生[1] SUN Zhichao;GUO Xinmiao;LI Meng;ZHANG Ruotong;WANG Xiaoping;XIE Yan;WANGHui;LI Jisheng(Institute of Sericulture,Chengde Medical University,Chengde 067000,Hebei,China;Chengde College of Applied Technology,Chengde 067000,Hebei,China)

机构地区：[1]承德医学院蚕业研究所,河北承德067000 [2]承德应用技术职业学院,河北承德067000

出　　处：《果树学报》2024年第4期703-711,共9页Journal of Fruit Science

基　　金：河北省“三三三人才工程”资助项目(A202101051);河北省教育厅一般项目(QN2020236);承德市基础研究专项(202205B069);河北省自然科学基金项目(H2023406059、C2019406113);河北省重点研发计划(20326336D);承德医学院校级课题(202214);大学生创新创业训练计划项目(2023034、2023141);河北省科技厅“技术创新引导专项-科技工作会商”。

摘　　要：【目的】有针对性地对桑葚品质进行遗传改良,了解果实发育过程中营养物质组成的动态变化。【方法】对桑葚鲜质量进行测量,使用渗透计测定果实硬度,采用便携式糖度计测定桑葚可溶性固形物含量,采用NaOH滴定法测定可滴定酸含量,采用NaNO2-Al(NO3)3比色法测定总黄酮含量,采用福林-酚比色法测定总酚含量,采用气相色谱串联质谱法测定可溶性糖和有机酸含量,使用荧光定量PCR分析糖代谢相关基因表达水平。【结果】通过对安葚和桂花的形态及营养物质分析发现,与安葚相比,桂花的单果质量较大,果实硬度较小。2个品种桑葚的总酚和总黄酮含量存在显著差异,安葚的总酚和总黄酮含量不断积累,桂花的积累量则较少。此外,葡萄糖和果糖在2个品种桑葚中具有相似的积累趋势,但二者蔗糖的积累存在显著差异。安葚和桂花桑葚中的有机酸主要为苹果酸,其次是琥珀酸和酒石酸。随着果实发育,2个品种桑葚糖酸比逐渐增大,糖酸比在7.99~81.06之间,且在各个不同发育时期,安葚糖酸比大于桂花。蔗糖代谢相关基因表达分析表明,中性转化酶1(INV1)基因在10~30 DAP桂花中的表达量显著高于安葚,桂花中蔗糖磷酸酶(SPP)基因表达量显著高于安葚,蔗糖合酶2(SUS2)基因在安葚40~50 DAP间表达量较高且显著高于桂花。【结论】在河北承德的生长条件下,桂花果实的蔗糖、苹果酸和可溶性固形物含量高于安葚,安葚果实的总黄酮、总酚和可滴定酸含量高于桂花。此外,INV1、SPP与SUS2基因在桑葚糖代谢中发挥重要的调控作用。研究结果为不同颜色桑葚成熟过程中营养成分动态变化的研究提供了信息,为桑葚果实品质形成研究奠定了基础。【Objective】The study aimed to understand the dynamic changes in the composition and ac-cumulation of nutritional compounds during fruit development and maturation in mulberry(Morus alba L.).【Methods】In this study,the fresh weight of mulberry was measured,the fruit hardness was mea-sured by osmometer,the soluble solid content was measured by portable sugar meter,and the titratable acid content was determined by NaOH titration,the content of total flavonoids was determined by Na-NO2-Al(NO3)3 colorimetry,the content of total phenols was determined by Hungarian forint-phenol col-orimetry,and the contents of soluble sugars and organic acids were determined by gas chromatography-tandem mass spectrometry,qRT-PCR was used to analyze the expression of the genes related to sugar synthesis.【Results】The content of soluble solids in Anshen and Guihua increased with fruit develop-ment and ripening.There was no significant difference in the soluble solid content between Anshen and Guihua at the initial stage of fruit development,but the soluble solid content of Guihua was significant-ly higher than that of Anshen at the mature stage.The content of titratable acid decreased with the fruit development.At the mature stage,the titratable acid content of Anshen was significantly higher than that of Guihua.The total flavonoids and total phenolics content increased slowly in the early stage of fruit development,and there was no significant difference in total flavonoids and total phenolics content between Anshen and Guihua.After 20 days of development,the total flavonoids and total phenols con-tent of Guihua gradually decreased,and the total flavonoids and total phenols content of mulberry in-creased significantly.During fruit development,the total flavonoids and phenols content of Guihua were lower than thaose of mulberry.In addition,the sucrose content of Guihua fruit,increased continu-ously with the fruit development,the sugar content of Anshen decreased in the early fruit development,showed an increasing trend after 30

关 键 词：桑葚 安葚 桂花 总黄酮 总酚 可溶性糖 有机酸 

分 类 号：S663.2[农业科学—果树学]