矮化砧对酥梨石细胞及相关酶活性的影响

为研究不同梨属矮化砧对酥梨果实内石细胞的影响,以酥梨/K30/杜梨、酥梨/OH×F51/杜梨,酥梨/杜梨的果实为测试材料,在果实生长发育时期,对酥梨果实内与石细胞形成的相关酶类苯丙氨酸氨解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)活性,以及成熟期对酥梨果实内石细胞含量和粒径比进行了测定研究。结果表明:3种梨属矮化砧上的酥梨果实石细胞总含量和石细胞粒径比的排序均为K30OH×F51杜梨。并且3种梨属砧木上酥梨果实的PAL、POD、PPO活性,从盛花后30~120d,整体呈从高到低的趋势,在盛花后30d最高,盛花后60d差异最显著,盛花后90d降低幅度最大。通过相关性分析,各个时期的3种酶活性与最终石细胞含量和石细胞粒径比呈正相关。在果实发育前期,酥梨果实内PAL、POD、PPO活性由高到低排列顺序为杜梨、OH×F51、K30,梨属矮化砧K30和OH×F51酥梨果实内PAL、POD、PPO活性均低于酥梨/杜梨,并且减少了石细胞含量、降低了石细胞粒径比,在改善果实品质方面具有明显作用。

Effects of Pyrus dwarfing-rootstocks on stone cell and relative enzymes activity of Suli-pear fruit

The purpose of this study is to investigate the influence of Pyrus dwarfing-rootstocks varieties on stone cell characteristics of Suli-pear fruit to a theoretical basis for rational utilization of Pyrus dwarfing-rootstocks varietiesin production.Suli-pear/K₃₀/P. betulaefoliabunge,Suli-pear/OH×F₅₁/P betulaefoliabunge,and Suli-pear/P. betulaefoliabunge were used as materials to test the activities of PAL,POD and PPO during fruit development period,and stone cell content,stone cell size ratio in ripe Suli-pear fruits.The data showed that:Among three Pyrusrootstocks,the stone cell content and stone cell size ratio were K₃₀51< P betulaefoliabunge.The PAL,POD and PPO activities displayed a decline trend from 30 to 120 days after full-bloom stage.The PAL activity reached the highest at 30 day after full-bloom,showed significant difference at 60 day,and was maximally reduced at 90 day,as well as POD and PPO activities in Suli-pear fruits of different Pyrus rootstock.According to the correlation analysis,there were positive correlation between final content of stone cells and the enzymes of three tested pear during various stages.Compared with the Suli-pear/P. betulaefoliabunge,Suli-pear/K₃₀/P. betulaefoliabunge,Suli-pear/OH×F₅₁/P betulaefoliabunge can reduce PAL, POD and PPO activity of Suli-pear fruits in early development stage,thus reduced stone cell content and the stone cell size ratio in mature Suli-pear fruits.In conclusion,Pyrus dwarfing-rootstocks K₃₀ and OH×F₅₁ have obvious effect in improving the quality of Suli-pear fruits.