| 杏果实发育成熟过程中细胞壁组分和水解酶活性的变化 |
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| 引用本文： | 李萍,廖康,赵世荣,安晓芹,刘娟,李楠,成小龙.杏果实发育成熟过程中细胞壁组分和水解酶活性的变化[J].新疆农业大学学报,2013(4):298-303. |
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| 作者姓名： | 李萍 廖康 赵世荣 安晓芹 刘娟 李楠 成小龙 |
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| 作者单位： | 新疆农业大学特色果树研究中心,乌鲁木齐830052 |
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| 基金项目： | 新疆维吾尔自治区重大专项（201130102）;新疆维吾尔自治区科技支撑项目（200931101）;新疆维吾尔自治区果树重点学科 |
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| 摘 要： | 以早、中、晚熟6个新疆杏品种为材料，测定果实坐果至成熟过程中细胞壁含量、细胞壁组成物质含量、果胶酶、纤维素酶和口一葡萄糖苷酶活性的变化，深入探究杏果实发育成熟生理机制。研究结果表明：杏果实发育成熟过程中，细胞壁含量下降；水溶性和离子型果胶含量上升，早熟品种巴都玉吕克水溶性果胶含量最高，成熟时为13．26mg／g，中熟品种轮台小白杏最低，为10．60mg／g，离子型果胶含量与其相似，两品种间差异显著（P〈0．05）；共价结合果胶含量呈先上升，至成熟期下降的趋势；纤维素和半纤维素含量整体呈下降趋势，至成熟期，纤维素下降至原含量的1／3左右；不同品种杏果胶酶活性大小依次为：早熟品种〉中熟品种〉中晚熟品种，品种间差异显著（P〈0．05）；纤维素酶活性整体由0．47U／g左右上升至1．42U／g左右，品种间差异不显著；p葡萄糖苷酶活性变化规律性不强，品种间差异不显著（P〉0．05）；其中，早、中及中晚熟果实果胶酶活性依次递减，且差异显著（P〈0．05）。
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| 关 键 词： | 杏 果实发育 细胞壁 果胶 纤维素 水解酶 |
Variation of Cell Wall and Hydrolases in Apricot Fruit During Development and Maturing Process |
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| LI Ping,LIAO Kang,ZHAO Shi-rong,AN Xiao-qin,LIU Juan,LI Nan,CHENG Xiao-long.Variation of Cell Wall and Hydrolases in Apricot Fruit During Development and Maturing Process[J].Journal of Xinjiang Agricultural University,2013(4):298-303. |
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| Authors: | LI Ping LIAO Kang ZHAO Shi-rong AN Xiao-qin LIU Juan LI Nan CHENG Xiao-long |
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| Institution: | (Research Center of Featured Fruit Tree, Xinjiang Agricultural University, Urumqi 830052,Chi- na) |
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| Abstract: | The early varieties, medium varieties and later medium varieties in Xinjiang apricot cultivars were used as materials to analyze the changes of cell wall content,cell wall components content, PG,cellu- lase and β-glycosidase during fruit development and maturation process delve into the maturation physio- logical mechanisms of apricot fruit.The result showed： during fruit development and ripening period, cell wall content decreased, soluble pectin and ionic pectin content increased, in ripening period, baduyulvke contained the highest soluble pectin, was 13. 26 rag/g, Luntaixiaobaixing contained the lowest, was 10.60 mg/g,ionic pectin content was similar to the soluble pectin, there were significant differences be- tween the two varieties （P 〈0.05）, covalently bound pectin content increased first,in maturity showed downward trend,cellulose and hemicellulose showed downward trend in whole,in ripening period,cellulose content decreased to about 1/3 of the original content,different varieties of apricots＇ pectinase activity se- quence were as follows： early maturing varieties〉 medium maturing variety〉 late maturing varieties, there were significant differences between the varieties （P 〈0.05）,cellulase activity entirety rosed from 0.47 U/g around by 1.42 U/g around there were , no significant differences among varieties , variation regularity of β-glycosidase activity was not clear,there were no significant differences among varieties. |
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| Keywords: | apricot fruit development cell wall pectin cellulose hydrolase |
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