欢迎访问《农学学报》，
农学学报

农学学报 ›› 2012, Vol. 2 ›› Issue (4): 5-10.

所属专题： 生物技术

• 农艺科学 作物遗传育种 生理生化 • 上一篇    下一篇

不同枇杷品种果实发育过程中果肉细胞壁组分的研究

陈宇 黄志明 叶美兰 吴锦程   

  • 收稿日期:2011-09-20 修回日期:2012-01-04 出版日期:2012-04-20 发布日期:2012-04-20
  • 基金资助:

    福建省高校服务海西建设重点项目;福建省自然科学基金项目

Research on the Changes of Cell Wall Composition in Different Varieties of Loquat Pulp During Fruit Development

  • Received:2011-09-20 Revised:2012-01-04 Online:2012-04-20 Published:2012-04-20

PDF (PC)

1465

摘要：

探讨不同发育时期，细胞壁组分的变化对不同品种枇杷果肉质地的影响。以果肉质地差异较大的‘解放钟’(Eriobotrya japonica Lindl. cv. Jiefangzhong)和‘白梨’枇杷(Eriobotrya japonica Lindl. cv. Baili)为试材，分析果实在生长发育过程中细胞壁组分的变化，分析果肉质地差异性与细胞壁成分之间的相关性。结果表明，果实生长发育过程中，‘解放钟’和‘白梨’枇杷果肉水溶性果胶(water soluble pectin, WSP)含量均呈上升趋势；离子结合果胶(Ionic bound pectin, ISP)、共价结合果胶(covalently bound pectin, CSP)、纤维素(Cellulose)、半纤维素(semi-cellulose)、总钙和氯化钠溶性钙含量均呈下降趋势。在果实发育后期，‘解放钟’果肉WSP和细胞壁离子结合蛋白含量显著高于‘白梨’(P<0.05)，但两者的细胞壁共价结合蛋白含量差异不大。‘解放钟’果肉纤维素含量始终高于‘白梨’且差异达显著水平(P<0.05)，而果肉半纤维素含量差异不显著(P>0.05)。WSP、ISP、CSP、纤维素、半纤维素、离子结合蛋白与枇杷果肉质地形成相关，WSP、纤维素和离子结合蛋白是形成‘解放钟’和‘白梨’枇杷果肉质地差异的主要因素。

关键词: 桑树, 桑树, 营养, 分配

Abstract:

Abstract: [OBJECTIVE] To discuss effects of cell wall composition on the pulp texture during fruit development. [METHOD] Eriobotrya japonica Lindl.cv. ‘Jiefangzhong’ and Eriobotrya japonica Lindl.cv. ‘Baili’ loquat were used as matierials to study relationship between pulp texture and cell wall composition during fruit development. [RESULTS] The results indicated that the cotents of water soluble pectin (WSP) in loquat pulp showed an increasing tendency, and the cotents ionic bound pectin (ISP), covalently bound pectin (CSP), cellulose, semi-cellulose, total calcium and sodium chloride soluble calcium were downtrend during fruit development. During later-developing stage, the contents of WSP and cell wall ionic bound protein in ‘Jiefangzhong’ pulp were significantly higher than ‘Baili’ (P<0.05). But as far as covalently bound cell wall protein content is concerned, there is little difference between the two varieties. The pulp cellulose content of ‘Jiefangzhong’ is significantly higher than that in ‘Baili’ (P<0.05), while there is no significant difference (P>0.05) in the semi-cellulose content. [CONCLUSION] The formation of loquat fruit pulp texture are related with WSP, ISP, CSP, cellulose, semi-celluloseand ionic bound protein. WSP, cellulose and ionic bound protein are main factors that cause the difference between ‘Jiefangzhong’ and ‘Baili’ during the formatting process of loquat fruit pulp texture.

中图分类号: