| 孙新菊,齐开杰,张绍铃.‘鸭梨’、‘新高’果实发育过程中果肉及种子有机酸含量的变化[J].中国南方果树,2018,47(6): |
| ‘鸭梨’、‘新高’果实发育过程中果肉及种子有机酸含量的变化 |
| Dynamic changes of organic acid content in sarcocarpSand seeds during development of Yali and Niitaka |
| 投稿时间：2018-08-19 修订日期：2018-10-08 |
| DOI： |
| 中文关键词: 梨,果肉,种子,有机酸含量,动态变化 |
| 英文关键词:Pear Sarcocarp Seeds Organic acid content Dynamic changes |
| 基金项目:2016年度江苏省高校自然科学研究面上项目(16KJB210010) |
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| 中文摘要: |
| 为了研究梨种子对果实生长发育的影响,采用高效液相色谱(HPLC)技术对‘鸭梨’和‘新高’果实发育过程中果肉和种子中的有机酸含量进行了分析。结果表明：两个品种果肉中主要的有机酸组分均为苹果酸和奎尼酸,发育初期‘鸭梨’与‘新高’果肉中各组分的比率相近,但果实成熟时‘新高’果肉中苹果酸的比率59.98%显著高于‘鸭梨’的37.51%；两个品种种子中的有机酸组分比率的动态变化相近,与果肉相反,主要表现在奎尼酸比率的增加和苹果酸比率的减少。两个品种果肉和种子中的总酸、草酸、奎尼酸,苹果酸,莽草酸,柠檬酸含量均随着果实的成熟呈下降趋势,‘鸭梨’果肉中的奎尼酸、莽草酸、柠檬酸含量高于‘新高’；‘新高’在果实成熟时种子中的总酸含量4.59mg/g显著低于‘鸭梨’13.00mg/g,‘鸭梨’成熟果实种子中的草酸、奎尼酸、莽草酸含量显著高于‘新高’；在果实发育初期,种子中的苹果酸含量极显著高于果肉,在果实成熟时则显著低于果肉。 |
| 英文摘要: |
| In order to determine the effect of seeds on fruit growth and development in pear, the components and contents of organic acid in sarcocarp and seeds of Yali and Niitaka were determined by the High Performance Liquid Chromatography（HPLC）during fruit development. The results indicated that the main organic acid components in the sarcocarp of two cultivars were malic acid and quinic acid. In the early stage of fruit development, the proportions of organic acids in sarcocarp of Yali and Niitaka were similar, but the proportion of malic acid in the Niitaka was 59.98% when the fruit matured, which was significantly higher than that of Yali 37.51%. The organic acid components in the seeds of the two cultivars accounted for similar dynamic changes, which are mainly reflected in the increase of the proportion of quinic acid and the decrease of malic acid, which different from the dynamic changes of sarcocarp. The total acid, oxalic acid, quinic acid, malic acid, shikimic acid and citric acid in the sarcocarp and seeds of two cultivars showed a downward trend with the ripening of the fruit. The content of quinic acid, shikimic acid and citric acid in the sarcocarp of Yali are higher than the Niitaka. The total acid content in the seeds of Niitaka was 4.59mg/g when the fruit matured, which was significantly lower than that of Yali 13.00mg/g. The content of oxalic acid, quinic acid and shikimic acid in the seeds of Yali are significantly higher than that of Niitaka when the fruit matured. In the early stage of fruit development, the malic acid content in the seeds was significantly higher than that in the sarcocarp, and was significantly lower than that in the sarcocarp when the fruit matured. |
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