| 杨 盛,白牡丹,郝国伟,张晓伟,杜海燕,高鹏,郭黄萍.‘玉露香梨’果实发育中细胞壁组分和水解酶活性的变化[J].中国南方果树,2019,48(2): |
| ‘玉露香梨’果实发育中细胞壁组分和水解酶活性的变化 |
| Variations of cell wall components and hydrolase activity of ‘Yulu Xiangli’ Pear during the fruit developmental stage |
| 投稿时间：2018-11-02 修订日期：2018-12-14 |
| DOI： |
| 中文关键词: 玉露香梨 发育期 细胞壁 果胶 纤维素 半纤维素 水解酶 |
| 英文关键词:‘Yulu Xiangli’ Pear Developmental stage Cell wall Pectin Cellulose Hemicellulose Hydrolase |
| 基金项目:国家现代农业产业技术体系建设专项资金项目(CARS-28-28)；山西省农业科学院博士研究基金(YBSJJ1709)；山西省农业科学院农业科技创新研究课题(YCX2018D2YS14)；山西省农业科学院农业科技成果和示范推广项目(2017CGZH01)。 |
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| 中文摘要: |
| 为揭示‘玉露香梨’果实发育期质地变化机理。探寻‘玉露香梨’果实细胞壁在果实生长过程中各组分的变化趋势,为梨果实品质调控提供科学依据。通过检测果实发育期细胞壁含量、细胞壁组成物质含量、果胶酶、纤维素酶和β-葡萄糖苷酶活性。‘玉露香梨’成熟时细胞壁含量仅为原含量的1/9；细胞壁水溶性果胶和离子型果胶含量呈现上升趋势,而共价结合型果胶含量呈现先上升后下降的趋势；纤维素和半纤维素含量呈先上升后下降的趋势； ‘玉露香梨’生长发育期内果胶酶活性呈现上升趋势,成熟期活性上升了3.8倍多,纤维素酶活性在‘玉露香梨’发育期,呈现上升趋势。随着‘玉露香梨’果实的生长发育,细胞壁含量及组分在细胞壁水解酶的作用下,随之发生了变化。 |
| 英文摘要: |
| The research aimed at laying the foundation for exploring the mechanism of texture changes of ‘Yulu Xiangli’ Pear during the fruit development. The variation trend of cell wall component in ‘Yulu Xiangli’ Pear was analyzed during fruit growth in order to provides theoretical bases for improving quality of fruits. Regular tests were carried out on the contents of cell wall and its components,the activity of pectinase,cellulase,β-glucosidase and other indexes during the fruit development. During the fruit developmental period, the content of cell wall decreased to 1/9 of the original content. The water soluble pectin content and ionic pectin content increased, while the covalent pectin content increased first, then showed a downward trend when the fruit was close to maturity. The contents of cellulose and hemicellulose firstly rose and then fell. Pectinase activity showed a rising trend in the fruit developmental period, and in maturity, the activity increased 3.8 times more than the original, while cellulase showed a rising trend in the fruit developmental period. Affected by the functions of hydrolase in cell wall,the cell wall contents and components changed with the growth and development of ‘Yulu Xiangli’Pear. |
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