糯米糍荔枝裂果的生理机理与防裂效果研究  

Studies on the physiological mechanism and the preventing measures of cracking fruit of Litchi chinensis Sonn. cv. Nuomici

作　　者：彭坚[1] 席嘉宾[2] 

机构地区：[1]深圳职业技术学院生物系,广东深圳518055 [2]中山大学生命科学学院,广东广州510275

出　　处：《广西植物》2003年第1期65-68,72,共5页Guihaia

基　　金：广东省现代化农业示范区建设基金(13980109);中国高新技术交易会项目(01103003)资助。

摘　　要：以果实易裂品种糯米糍荔枝为材料,对果皮内与裂果有关的一些生理指标以及两种处理硝酸钙(Ca(NO3)2)和赤霉素(GA)的防裂效果进行了探索性研究。结果表明:在果实发育初期,果皮内的水溶性果胶和原果胶的含量均升高,且原果胶含量的增长幅度大于水溶性果胶。除果实成熟期外,果胶脂酶(PE)和多聚半乳糖醛酸酶(PG)的活性一直呈上升趋势,且水溶性果胶的含量与PG的活性有显著正相关关系。纤维素酶(CX)在整个果实发育期都表现出较高的活性且有两次明显的活性高峰。同时还发现除果实成熟期外,Ca(NO3)2处理能增强PE和PG活性,但对CX则有抑制作用。此外,Ca(NO3)2处理和GA处理均能明显地改善糯米糍荔枝果皮质地的组成,使果实的裂果率明显降低,且GA处理的效果要明显好于Ca(NO3)2处理。Some indexes related to the cracking fruit and the preventative effect of the cracking fruit with 1 000 mg/L Ca(NO3)2 and 100 mg/L GA on 'nuomici' Litchi trees were studied. The results showed that in the early stage, the content of watersoluble pectin and protopectin both increased, but the content of protopectin increased more than that of watersoluble pectin. PE and PG activities tended to increase with fruit's developing except ripening, when the fruit became ripening, they turned to decrease sharply. There is significant correlation between PG activity and the content of watersoluble pectin(Y=0000 763 2x+0.452,r=09994**), and the CX increased during the whole development and has two peaks. Meanwhile, the treatment with Ca(NO3)2 can enhance the activities of PE and PG, but reduce the activity of CX. The treatment with Ca(NO3)2 and the treatment with GA can reduce the proportion of cracking fruit distinctly, and the effect of treatment with Ca(NO3)2 was better than the treatment with GA. 

关 键 词：糯米糍荔枝 酶活性 果胶含量 裂果防治 

分 类 号：Q945[生物学—植物学]