| 王壮,王立娟.火龙果果实发育过程中糖和酸积累及相关酶活性分析[J].中国南方果树,2020,49(4): |
| 火龙果果实发育过程中糖和酸积累及相关酶活性分析 |
| Analysis of Sugar and Acid Accumulation and the related enzyme activities During the Development of pitaya Fruit |
| 投稿时间：2019-12-10 修订日期：2020-03-11 |
| DOI：10.13938/j.issn.1007-1431.20190729 |
| 中文关键词: 火龙果 糖 酸 生长发育 |
| 英文关键词:pitaya sugar acid development stages |
| 基金项目:贵州省科学技术基金项目[黔科合LH字[2015]7081号]、中央引导地方科技发展专项资金项目，2019年精品水果平台 |
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| 中文摘要: |
| 糖酸是影响果实风味的重要品质，为研究火龙果果实糖酸物质在发育过程中含量变化和相关酶活性的关系，为火龙果果实糖酸品质调控奠定基础。本研究用紫红龙果实为材料，检测不同发育期酸和糖含量，并检测3种酸和3种糖积累相关酶的酶活性，结果表明，成熟期样本第一采收期（S1）和第二采收期（S2）中糖含量差异不大，S1中酸含量低于S2。发育过程中糖含量均呈现逐渐增加的趋势，而酸含量呈现先增加后降低的趋势。ACO和CS酶与S1中酸含量相关性较高，而CAT酶与S2中酸含量相关性较高。转化酶和蔗糖合成酶与糖积累相关性较高，但蔗糖磷酸合成酶相关性较低。本研究明确ACO和CS酶活性影响酸积累，而转化酶和蔗糖合成酶影响糖积累，为火龙果糖酸品质调控提供理论基础。 |
| 英文摘要: |
| The contents of acids and sugars were the important trait affect the fruit quality, in order to understand the relationship between the contents of acids and sugars with the related enzyme activities of pitaya fruit during development, the contents of acids and sugars were detected at different developmental stages in the purple red pitaya fruits, and to detect the enzyme activity of three acids related enzyme and three sugar related enzyme were measured. The results showed that the content of sugar was no significant difference between the first harvest stage (S1) and the second harvest stage (S2) samples, the content of acids in S1 was lower than that in S2. During the development stages, the content of sugar were showed a increased trendy, while the contents of acids was showed a increased firstly and then decreased. ACO and CS enzymes have a higher correlation with the content acid in S1, while CAT enzymes have a higher correlation with the content acid in S2. The correlation between invertase and sucrose synthase have a higher correlation with the contents of sugars, while the correlation between sucrose phosphate synthase was lower. In this study, the ACO and CS enzyme activities affect the acids accumulation, while invertase and sucrose synthetase affect the contents of sugar, providing a theoretical basis for the quality regulation of the acids and sugars in pitaya fruit. |
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