摘要
以营养液膜技术水培番茄‘粉太郎2号’Lycopersicon esculentum‘Fentailang 2’。测定果皮、果肉、心室隔壁和胶质胎座4个部位的糖质量分数与蔗糖代谢相关酶活性,研究营养液中添加不同盐类(氯化钠、氯化钾、氯化钙和石膏,电导率为0.40 S·m^(-1))对水培番茄不同生长期果实各部位糖组分和蔗糖代谢相关酶活性的影响。结果显示:转色期各部位4种糖(蔗糖、果糖、葡萄糖、淀粉)的总质量分数较高,成熟期质量分数略有下降;转色期与成熟期各部位以果糖为主,绿熟期以葡萄糖为主。各部位在转色期蔗糖合成较为活跃,在成熟期分解大量蔗糖。营养液中添加氯化钠或氯化钾明显降低成熟期果皮、果肉和心室隔壁的蔗糖质量分数。果实成熟过程中,蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)活性表现为在转色期上升,成熟期下降的倒V型趋势。各处理成熟期果实各部位的酸性转化酶(AI)和中性转化酶(NI)活性均大于绿熟期。营养液中添加不同盐类在不同程度上抑制转色期果实SS活性,提高成熟期果实转化酶的活性;添加氯化钾、氯化钙或石膏提高转色期果实SPS活性,添加氯化钠或氯化钾改变果实某些部位SS活性原有的变化趋势。
To explore the effect of adding different salts to a nutrient solution(NaCl,KCl,CaCl2 or CaSO4·2H2O,the electric conductivity(EC)was controlled at 0.40 S·m^-1)on carbohydrate composition and sucrose-metabolizing related enzyme activities of hydroponic tomato fruit during fruit development,the experimental design was totally randomized block,and this experiment cultivated Lycopersicon esculentum‘Fentailang 2’using the nutrient film technique(NFT),and twelve tomato plants were labeled with good growth in every treatment,one tomato fruit with the same size and development degree was selected from the second layers at different growth stages,and content of carbohydrates and sucrose-metabolizing related enzyme activities in four parts of the tomato fruit(peel,pulp,dissepiment,and pectinic)were determined.Significant difference analysis was conducted by least significant difference(LSD).The main results included a total mass fraction of four sugars(sucrose,fructose,glucose,and starch)in each part of the fruit that were relatively high at the color conversion stage and had a slight decline after maturity.Fructose was the main sugar in four parts of the fruit at the stage of color conversion and ripening,and glucose was the main sugar at the green ripening stage.More sucrose(P<0.05)was accumulated in each part at the color conversion stage,and a large amount(P<0.05)of sucrose was decomposed at the ripening stage.During fruit ripening,except some treatments sucrose synthase(SS)and sucrose phosphate synthase(SPS)activities rose at the color conversion stage and fell at the ripening stage in the shape of an inverted“V”.For all treatments,acid invertase(AI)and neutral invertase(NI)activities in each part of ripened fruits were higher than those at the green ripening stage.Overall,adding NaCl or KCl to the nutrient solution could reduce(P<0.05)the mass fraction of sucrose in the peel,pulp,and dissepiment of ripened fruits;adding different salts to the nutrient solution could inhibit the SS activity of the color conversion stage fruit in varying degrees and increase invertase activities of ripened fruit;adding KCl,CaCl2,or CaSO4·2H2O could increase(P<0.05)the SPS activity of the color conversion stage fruit;and adding NaCl or KCl could change the original trend of SS activity in some parts of the fruit.[Ch,8 fig.14 ref.]
作者
钱武兵
李建设
高艳明
周文波
QIAN Wubing;LI Jianshe;GAO Yanming;ZHOU Wenbo(Ningxia Modern Facilities Horticultural Engineering Technology Center,School of Agriculture,Ningxia University,Yinchuan 750021,Ningxia,China)
出处
《浙江农林大学学报》
CAS
CSCD
北大核心
2018年第6期1120-1127,共8页
Journal of Zhejiang A&F University
基金
宁夏回族自治区"十三五"重大科技项目(2016BZ0904)
宁夏回族自治区科技支撑计划项目(2016BN01)
关键词
园艺学
盐类
水培
番茄果实
糖组分
蔗糖代谢相关酶
horticulture
salts
hydroponics
tomato fruit
carbohydrate composition
sucrose metabolism related enzymes
