摘要
以黑龙江八一农垦大学农学院甜瓜育种课题组自行培育的黄肉H86、清白肉Q94、白肉B99、橘黄肉J149和绿色肉L168这不同肉色自交系品种为试材,测定了不同发育时期果实中的蔗糖、葡萄糖、果糖含量以及蔗糖合成酶(SS)、蔗糖磷酸合成酶(SPS)、酸性转化酶(AI)及中性转化酶(NI)等糖代谢相关酶的活性变化,并对甜瓜果实糖积累的生理机制进行了系统分析。结果表明:H86果实蔗糖合成酶活性与蔗糖积累量紧密相关,30d蔗糖含量到达峰值,属蔗糖积累型;Q94果实内高水平的酸性转化酶活性对葡萄糖、果糖积累以及促进果实形态的构建有着重要意义,属还原糖积累类型;B99整个发育期蔗糖合成酶活性、蔗糖磷酸合成酶活性、酸性转化酶活性和中性转化酶活性一直保持较高水平,在花后25d活性均处于首位,属蔗糖积累类型;B99幼果期葡萄糖含量较高,蔗糖积累量在果实整个的生长发育期内都保持上升趋势直至成熟,果糖积累量与蔗糖合成酶活性及中性转化酶活性相关,该自交系品种属于蔗糖积累类型;J149果实内葡萄糖和果糖均在花后25d时开始积累直至成熟,成熟时葡萄糖含量居于首位,果糖合成升高与中性转化酶活性上升有关,属还原性糖积累型;L168成熟果实内蔗糖含量居于首位,果实内酸性转化酶活性和中性转化酶活性的变化对甜瓜果实品质形成有着重要的意义,属于蔗糖积累型。
The melons of which H86（yellow pulp）,Q94（bluish white pulp）,B99（white pulp）,J149（orange pulp）and L168（green pulp）were chosen as test materials,which were all self-cultivated by the melon breeding team of Heilongjiang Bayi Agricultural University.The change of sucrose,glucose and fructose and the activity of SS,SPS,AI and NI in the seeds in the different growing periods were measured.Besides,the research also systematically analyzed the physiological mechanism of the accumulation of fructose in the melon.The results showed that in H86,the activity of SPS had a close relationship with the amount of sugar accumulation,the level of sugar will arrive at the peak,so it belonged to the type of sugar accumulation;in Q94,the high level of the activity of AI was very important to the accumulation of sugar and fructose and the improvement of the shaping of seed,so it belonged to the type of reducing sugar accumulation;in B99,the level of glucose would be high in young fruit period,the accumulation of sugar would keep the increasing tendency in the whole growing period till the maturity of the seed,the accumulation of fructose closely related with the activity of SPS and NI,so this inbreeding type belonged to the sugar accumulation;in J149,the accumulation of sugar and fructose began on the 25 th day after the bloom till the maturity of the seed,the amount of glucose would be the highest after maturity,the increase of fructose relates with the increase of the activity of NI,so it belonged to the type of reducing sugar accumulation;in L168,the amount of glucose would be the highest after maturity,the change of the activity of AI and NI were very important to the quality of the melon,so it belonged to the type of sugar accumulation.
出处
《北方园艺》
CAS
北大核心
2016年第20期22-27,共6页
Northern Horticulture
关键词
果肉颜色
薄皮甜瓜
糖及糖相关酶
flesh color
thin skin melon
sugar and sugar related enzyme
