桃新品系‘保佳俊’果实发育后期可溶性糖含量及蔗糖代谢相关酶活性变化

‘保佳俊’是河北农业大学选育的桃新品系,其果实可溶性糖含量显著高于‘大久保’。为探讨不同品种(系)桃果实间糖分积累差异及其与蔗糖代谢酶之间的关系,本试验以‘保佳俊‘和‘大久保’为试材,测定了果实发育后期蔗糖、葡萄糖、果糖和山梨醇含量及蔗糖代谢相关酶活性的变化,并对桃果实中可溶性糖分积累与酶活性的相关性进行了分析。结果表明,在桃果实成熟期,可溶性糖组分中蔗糖含量最高,其次是葡萄糖和果糖,山梨醇含量最低;‘保佳俊’果实的4种可溶性糖含量在成熟期均极显著高于‘大久保’。在果实成熟期,‘保佳俊’的SS、SPS、AI、NI酶活性均显著或极显著高于‘大久保’。相关性分析表明,‘保佳俊’果实蔗糖含量与SS酶活性呈显著正相关,与AI、NI酶活性均呈极显著负相关。‘大久保’蔗糖含量与SS酶活性呈极显著正相关。2个品种间酶活性差异可能是‘保佳俊’蔗糖含量显著高于‘大久保’的主要原因。

Changes of soluble sugar content and sucrose-metabolizing enzyme activities in the late fruit development of the new peach variety ‘Baoj iaj un’

‘Bao Jiajun’is a new peach variety developed by Agricultural University of Hebei. The soluble sugar content of fruit was significantly higher than that of ‘Okubo’.In order to discuss the differences of sugar accumulation and related enzyme activities in sugar metabolism in different types of peach fruits,the changes of sucrose,glucose,fructose,sorbitol contents and the activities of sugar related metabolizing enzymes involved in the development of peach fruit were studied in different cultivars of‘Bao Jiaj un’and‘Okubo’.The results showed that in the peach fruit mature period,the sucrose content in the soluble sugar group was the high-est,which was followed by glucose and fructose,and the sorbitol content was the lowest. The soluble sugar contents of ‘Bao Jiaj un’were significantly higher than those of ‘Okubo’. The activities of SS,SPS,AI and NI for ‘Bao Jiaj un’were also significantly higher than that of ‘Okubo’.Correlation analysis showed that,the sucrose content and SS activity showed significant positive correlation in ‘Bao Jiaj un’fruits,while the AI and NI activity showed ex-tremely significant negative correlation with the sucrose content.In ‘Okubo’fruits,the su-crose content was extremely significant correlated with SS enzyme activity.Differences in en-zyme activity between the 2 varieties may be the main reason for that the sucrose content of‘Bao Jiaj un’was significantly higher than that of ‘Okubo’.