摘要
为了探讨枸杞Lycium果实糖积累差异及其品质形成的生理机制,以4种枸杞为试材,在枸杞果实发育期间,测定果实糖质量分数与蔗糖代谢酶活性变化。结果表明:宁夏枸杞Lycium barbarum果实中检测到10种糖,云南枸杞L.yunnanense和中国枸杞L.chinense果实中检测到7种糖,北方枸杞L.chinense var.potaninii果实中检测到6种糖;成熟期枸杞果实以果糖、葡萄糖和蔗糖为主。在果实发育过程中4种枸杞果糖和葡萄糖质量分数整体呈现出逐渐升高趋势,果实发育的后期升高幅度高于初期;而蔗糖质量分数呈现出2种变化趋势,不同发育时期种间有差异。4种枸杞蔗糖代谢酶活性在枸杞果实发育过程中差异较大,其中,酸性转化酶(AI)在果实发育的初期活性较低,种间差别小,但在果实发育的后期活性高,种间差别大。在整个果实发育过程中供试种蔗糖合成酶(SS)活性始终高于磷酸蔗糖合成酶(SPS);云南枸杞维持着较低果糖和葡萄糖质量分数。3种枸杞果实中果糖质量分数与AI活性显著正相关(P<0.05),转化酶在枸杞果实糖积累过程中发挥着重要作用。
To explore differences between sugar accumulation and fruit quality formation for the physiology of Lycium, sugar contents and sucrose-metabolizing enzyme activities in four Lycium species （Lycium 9ar9arum, Lycium yunnanense, Lycium chinense, and Lycium chincnse var. potaninii） were determined during five stages of fruit development. The relationship between sugar contents and sucrose-metabolizing enzyme activities was determined using Data Processing System （DPS 14.5）. Results of the gas phase chromatography （GC） showed ten sugars in L. 9ar9arum, seven sugars in L. yunnanense and Lycium chinense, and six sugars in L. chinense var. ;otaninii. At the mature stage the main sugars were fructose, glucose, and sucrose. The fructose and glu-cose contents increased gradually with fruit growth and development, with growth rates of sugars in late fruit development stages being much higher than in the early stages. Sucrose content showed two changing trends during fruit development stages, and there were great differences among species for developmental stages. Also, during the fruit development process, three of the sucrose-metabolizing enzyme activities had large differences： acid invertase （ AI） activity was low in the early fruit development stage with no major differences among species, but in later stages AI was high with species differences. During the fruit development process sucrose synthase （SS） activity in the four materials was higher than sucrose phosphate synthase （SPS） with the con-tents of fructose and glucose in L. yunnanense maintaining a lower level. Fructose content and AI activity were significantly （P 〈 0.05） and positively correlated （r = 0.807,0.949 and 0.912） a m o n g the three species, Thus, increasing AI activity was favorable to hexose （fructose and glucose） accumulation, and invertase played an important role in sugar accumulation of wolfberry fruit. [Ch, 3 fig. 2 tab. 23 ref.]
出处
《浙江农林大学学报》
CAS
CSCD
北大核心
2016年第6期1025-1032,共8页
Journal of Zhejiang A&F University
基金
国家自然科学基金资助项目(31360191
31060104)
宁夏农林科学院科技创新先导资金项目(NKYJ-14-07)
关键词
植物学
枸杞
果实
糖积累
蔗糖代谢酶
botany
Lyciurn spp.
fruit
sugar accumulation
sucrose-metabolizing enzymes
