杏果实发育过程中果胶组分及酶活性变化分析  

Changes of pectin components and enzyme activities during the development of apricot fruits

作　　者：黄金越 徐敏[2] 王龙飞 刘新意 郭雨晴 武晓兰 王亚铜 章世奎[3] 樊国全[3] HUANG Jinyue;XU Min;WANG Longfei;LIU Xinyi;GUO Yuqing;WU Xiaolan;WANG Yatong;ZHANG Shikui;FAN Guoquan(College of Horticulture,Xinjiang Agricultural University,Urumqi 830052,China;College of Life Science,Xinjiang Agricultural University,Urumqi 830052,China;Luntai Fruit Tree Resource Nursery,Xinjiang Academy of Agricultural Sciences,Luntai Xinjiang 841600,China)

机构地区：[1]新疆农业大学园艺学院,乌鲁木齐830052 [2]新疆农业大学生命科学学院,乌鲁木齐830052 [3]新疆农业科学院轮台果树资源圃,新疆轮台841600

出　　处：《新疆农业科学》2024年第6期1407-1415,共9页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区自然科学基金项目(2022D01A75)。

摘　　要：【目的】研究杏果实发育过程中果胶组分及含量变化规律及其对果实硬度的影响。【方法】以‘库车白杏’、‘轮台白杏’和‘树上干杏’3个杏品种果实为材料,测定杏果实发育过程中的生长品质指标、果胶组分与含量和果胶代谢酶活性,分析杏果实果胶组分及含量变化且与果实硬度之间的相关关系。【结果】相较于其他4个生长发育期,3个杏品种果实硬度在完熟期显著下降(P<0.05)。果实发育成熟过程中,3个杏品种果胶甲酯酶活性(PME)均呈下降趋势,且果实硬度与PME呈显著正相关(P<0.05),果实硬度与离子结合型果胶含量、共价结合型果胶含量呈极显著负相关(P<0.01)。【结论】果实发育过程中,3个杏品种果实硬度均与离子结合型果胶含量、共价结合型果胶含量呈极显著负相关(P<0.01),对果实硬度影响较大。其中离子型果胶(ISP)分子量小,易溶于水,在果胶中,ISP占比越大,果实质地越软;‘轮台白杏’与‘树上干杏’硬度下降主要是由多聚半乳糖醛酸酶(PG)引起的,而‘库车白杏’硬度下降主要是由果胶裂解酶(PL)引起的,其中‘轮台白杏’自硬核期开始多聚半乳糖醛酸酶(PG)活性升高,硬度随之下降;但在‘树上干杏’中,多聚半乳糖醛酸酶(PG)活性在幼果期之后甚至显著下降,在转色期之后显著上升,硬度随之下降。对‘轮台白杏’需要在硬核期之后开始抑制多聚半乳糖醛酸酶(PG)活性,对‘树上干杏’需要在转色期后抑制多聚半乳糖醛酸酶(PG)活性。‘库车白杏’果胶裂解酶(PL)活性一直较高,在果胶方面其需要抑制果胶裂解酶(PL)活性。【Objective】To explore the changes of pectin components and content in apricot fruit development and the influence on fruit hardness.【Methods】In this study,three apricot varieties,‘Kuqa County White Apricot’,‘Luntai white Apricot’and‘Dried apricots on the tree Apricot’,were selected as experimental materials.The relationship between the changes of pectin composition and content and the changes of fruit hardness was analyzed by measuring the growth quality indexes,pectin composition and content and the activity of pectin metabolizing enzyme during the development of apricot fruits.【Results】The results showed as follows:Compared with the other 4 growth stages,the fruit hardness of 3 apricot varieties decreased significantly at the ripening stage(P<0.05).During fruit development and ripening,PME activity of the three apricot varieties showed a decreasing trend,and fruit hardness was significantly positively correlated with PME(P<0.05),while fruit hardness was significantly negatively correlated with ion-bound pectin content and covalently bound pectin content(P<0.01).【Conclusion】During fruit development,the fruit hardness of the three apricot varieties is negatively correlated with the content of ion-bound pectin and covalently bound pectin(P<0.01),which has a great influence on the fruit hardness.Ionic pectin(ISP)has a small molecular weight and is easily soluble in water.The larger the ISP proportion in pectin,the softer the fruit texture.The decrease of hardness of‘Luntai white Apricot’and‘Dried apricots on the tree Apricot’was mainly caused by PG,while that of‘Kuqa County White Apricot’was mainly causedy PL.The hardness of‘Luntai white Apricot’decreased with the increase of PG activity since the hardcore stage.But in‘Dried apricots on the tree Apricot’,PG activity even decreases significantly after young fruit stage,increases significantly after turning color stage,and hardness decreases.The PG activity of‘Luntai white Apricot’should be inhibited after the hardc

关 键 词：杏果实 发育 果胶组分 果胶含量 

分 类 号：S361[农业科学—作物栽培与耕作技术]