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ABA对草莓果实成熟和软化的调节
引用本文:朱海生,温庆放,李永平,林珲,陈敏氡,李严曼.ABA对草莓果实成熟和软化的调节[J].福建农业学报,2012,27(4):329-332.
作者姓名:朱海生  温庆放  李永平  林珲  陈敏氡  李严曼
作者单位:1. 福建省农业科学院作物研究所,福建福州,350013
2. 福建省农业科学院蔬菜研究中心,福建福州,350013
3. 福建省蔬菜工程技术研究中心,福建福州,350013
基金项目:国家自然科学基金项目,福建省自然科学基金项目,福建省财政专项——福建省农业科学院科技创新团队建设项目,福建省科技计划项目——省属公益类科研院所基本科研专项项目
摘    要:以‘法兰地’草莓为试材,研究草莓果实生长发育过程中内源脱落酸(ABA)含量、FaNCED基因表达量的变化以及外源ABA、去甲二氢愈创木酸(NDGA)和乙烯利处理对果实成熟软化的影响。结果表明:在草莓果实成熟过程中ABA含量和FaNCED表达量出现2次高峰,分别是花后35d(转色期)和花后45d(果实完熟期)。外源ABA促进FaNCED基因的表达及ABA的积累,促进草莓果实的成熟和后熟软化,NDGA处理表现出相反效果,喷施乙烯利表现不明显,推测ABA在草莓果实成熟和后熟软化中可能起着重要作用。

关 键 词:草莓  脱落酸  成熟  9-顺式-环氧类胡萝卜素双加氧酶

Effect of Abscisic Acid on Ripening and Softening of Strawberries
ZHU Hai-sheng , WEN Qing-fang , LI Yong-ping , LIN Hui , CHEN Min-dong , LI Yan-man.Effect of Abscisic Acid on Ripening and Softening of Strawberries[J].Fujian Journal of Agricultural Sciences,2012,27(4):329-332.
Authors:ZHU Hai-sheng  WEN Qing-fang  LI Yong-ping  LIN Hui  CHEN Min-dong  LI Yan-man
Institution:1.Crops Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China; 2.Vegetable Research Center,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China; 3.Fujian Engineering Research Center for Vegetables,Fuzhou,Fujian 350013,China)
Abstract:Changes on endogenous abscisic acid(ABA) content and FaNCED gene expression during fruit development,as well as the effects of exogenous ABA,nordihydroguaiaretic acid(NDGA) and ethephon applications on the ripening of strawberries(Fragaria ananassa Duch) were studied.The results showed two peaks of ABA content and FaNCED expression during the entire fruit development period,reaching their maximums at the fruit’s red ripening stage.The ABA application increased endogenous ABA and FaNCED gene expression promoting the fruit ripening and softening.On the other hand,NDGA delayed the fruit ripening and softening,while ethephon induced no significant effect.
Keywords:strawberry  ABA  ripening  NCED
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