桃果皮毛、果肉颜色对果实糖与酸含量的影响及相关性研究  

Influence of Hairless of Fruit Epidermis and Flesh Color on Cont ents of Sugars and Acids and Their Relationship in Peach

作　　者：吴本宏[1] 李绍华[1] Quilot Bénédicte Génard Michel Kervella Jocelyne 

机构地区：[1]中国科学院植物所,北京100093 [2]法国国家农业科学院园艺和生理生态所 [3]法国国家农业科学院果蔬基因改良所

出　　处：《中国农业科学》2003年第12期1540-1544,共5页Scientia Agricultura Sinica

基　　金：中国科学院知识创新工程重要方向资助项目 (KSCX 2 SW1 2 3)

摘　　要：对山桃和栽培桃品种杂交后代 10 7个个体 (分成 2 2个毛桃和 85个油桃 ,或 75个白肉桃和 3 2个黄肉桃 )的果实糖酸含量遗传规律进行了研究。结果表明 ,桃果实中的可溶性糖和酸主要是蔗糖和苹果酸 ,分别占总可溶性糖的 65%左右和总酸含量的 50 %。油桃各基因型的蔗糖、果糖、山梨糖醇、总糖、可溶性固形物及奎宁酸平均含量均显著高于毛桃 ,而毛桃和油桃基因型之间的苹果酸、柠檬酸、总酸平均含量及糖酸比没有显著差异。所有毛桃和油桃基因型的莽草酸含量都很低 ,为 0 .0 11～ 0 .0 46meq·10 0g- 1FW。果实内葡萄糖和果糖含量呈正相关 (r =0 .63 ) ,蔗糖、葡萄糖、果糖分别与山梨糖醇呈显著或极显著直线正相关 ,且苹果酸与蔗糖、山梨糖醇、总糖和可溶性固形物呈显著正相关。毛桃的平均单果重显著大于油桃 ,且可溶性固形物和总酸含量与果实的大小呈显著直线负相关。此外 。Sugar and acid contents were determined in a group of h ybrids from one family, including 22 peach and 85 nectarine genotypes, or being grouped as 75 white-flesh and 32 yellow-flesh genotypes. Sucrose accounted for about 65% of the total sugar, and malate for about 50% of total acid contents i n fruits. Mean sucrose, fructose, sorbitol, total sugar, soluble solids and quin ate contents were significantly higher in nectarines than in peaches, while no s ignificant difference was found in mean malate, citrate and total acid contents between nectarines and peaches. Shikimate content was very low and ranged from 0 .011-0.046 meq·100 g -1 FW in all genotypes studied. Flesh colour did not influence sugars and acids significantly. Glucose and fructose had a close posit ive correlation (r=0.63 *** ). Malate had positive linear correlations w ith sucrose, sorbitol, total sugar and soluble solids contents. The correlation between citrate and sugars were not significant, but tended to be negative. Gluc ose, fructose, sorbitol and malate contents seemed to be higher in more late-ma ture genotypes. Sucrose, total sugar and total acid contents approximated to exh ibit a parabolic relationship with maturity date.

关 键 词：桃果皮毛 果肉颜色 果实糖 酸含量 影响因素 

分 类 号：S662.1[农业科学—果树学]