| 赖长鸿.琯溪蜜柚果实粒化汁胞的结构特征解析[J].中国南方果树,2024,53(4): |
| 琯溪蜜柚果实粒化汁胞的结构特征解析 |
| Analysis of structure feature of granulated juice sacs in pomelo (Citrus grandis cv. guanximiyou) fruits |
| 投稿时间：2024-01-12 修订日期：2024-03-01 |
| DOI： |
| 中文关键词: 蜜柚，粒化，汁胞，木质素 |
| 英文关键词:pomelo, granulation, juice sac, lignin |
| 基金项目: |
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| 中文摘要: |
| 蜜柚（Citrus grandis）果实汁胞粒化是造成其品质下降的主要因素。本研究通过解析蜜柚果实汁胞结构特征，评价不同部位汁胞及汁胞内部不同组织木质化程度，以期为进一步研究果实品质形成及改良机制提供科学依据。研究发现，蜜柚果实汁胞具有竖直和横向两种排列类型，不同类型汁胞的品质特征及粒化程度不同。通过各部位木质素原位染色和定量分析，发现竖直汁胞易木质化，其木质素浓度是横向汁胞的5.11±2.26倍。进一步通过横切/纵切分析粒化汁胞的解剖结构，发现汁胞中简单组织易木质化，其木质素浓度高于腔管木质素浓度79.95±23.00倍，并且简单组织中木质素主要累积在厚壁组织等部位，研究结果为进一步解析蜜柚果实汁胞粒化机制奠定了基础。 |
| 英文摘要: |
| Granulation of juice sacs is the main cause for quality decline in pomelo (Citrus grandis) fruits. In this study, we analyzed the structure feature of the juice sacs in fruits and evaluated the lignification among different juice sacs and different internal tissues within juice sacs, so as to provide scientific basis for further studies on the mechanisms of formation and improvement for fruit quality. The results showed that there were two permutation types of juice sacs in pomelo fruits, including vertical and transversal permutation, which differed in quality characteristics and degree of granulation. Based on the results from both in situ staining and quantitative analysis, it was found that the vertical juice sacs (Jv) were easier to be lignified, which lignin concentration was 5.11±2.26 times of transversal juice sacs (Jt). The anatomical structure of granulated juice sacs was further analyzed by crossing/slitting cutting, and found that the simple tissues in Jv were easier to be lignified with 79.95±23.00 times higher lignin concentration than that in the lumen, and most lignin was accumulated in sclerenchyma of simple tissues. The results laid a foundation for further analysis of the mechanism of granulation of juice sac in pomelo fruits. |
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