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砂梨品种资源有机酸含量及发育期变化
引用本文:霍月青,胡红菊,彭抒昂,陈启亮.砂梨品种资源有机酸含量及发育期变化[J].中国农业科学,2009,42(1):216-223.
作者姓名:霍月青  胡红菊  彭抒昂  陈启亮
作者单位:1. 华中农业大学教育部园艺植物生物学重点实验室,武汉,430070
2. 湖北省农业科学院果茶研究所,武汉,430209
基金项目:引进国际先进农业科学技术计划(948计划) 
摘    要: 【目的】对70份砂梨品种资源成熟果实中有机酸含量特点(包括47个地方品种和23个选育品种)及其在果实发育期的动态变化(4个品种)进行研究,比较砂梨品种资源间的差异和特点。【方法】用毛细管气相色谱-氢火焰离子化检测器进行糖组分的测定。【结果】(1)砂梨果实中有机酸主要由苹果酸、柠檬酸组成,可明显分为苹果酸优势型和柠檬酸优势型两类。(2)苹果酸含量变化范围在1.30~4.16 mg?ml-1,平均值为2.32 mg?ml-1,选育品种的苹果酸含量与比率变化幅度较地方品种小,且含量显著高于地方品种;柠檬酸含量变化范围在0.43~6.20 mg?ml-1,平均值为2.03 mg?ml-1,选育品种的含量与比率都显著低于地方品种。成熟砂梨果实中奎宁酸含量较少,平均0.74 mg?ml-1,选育品种与地方品种无明显差异。(3)总有机酸含量随果实增长呈下降趋势,主要是奎宁酸下降幅度很大;苹果酸呈先上升后下降的抛物线变化趋势;所测的两类含酸优势型品种中,初期柠檬酸含量低且没有差异,柠檬酸优势型品种从花后8周开始迅速积累并维持在较高的含量,苹果酸型品种则升幅极少,一直处于较低的水平,两类品种在果实发育中后期差异明显。【结论】砂梨果实存在苹果酸型和柠檬酸型两类品种;选育品种基本上是苹果酸型的,柠檬酸型的基本是地方品种;柠檬酸在苹果酸开始下降时上升。

关 键 词:砂梨  种质资源  有机酸
收稿时间:2007-11-14

Contents and Changes of Organic Acid in Sand Pears from Different Germplasm Resources
HUO Yue-qing,HU Hong-ju,PENG Shuang,CHEN Qi-liang.Contents and Changes of Organic Acid in Sand Pears from Different Germplasm Resources[J].Scientia Agricultura Sinica,2009,42(1):216-223.
Authors:HUO Yue-qing  HU Hong-ju  PENG Shuang  CHEN Qi-liang
Institution:Key Laboratory of Horticultural Plant Biology, Ministry of Education,Huazhong Agricultural University
Abstract:【Objective】 The characteristics of soluble sugar content of 70 varieties of sand pear mature fruit (including 47 local species and 23 cultivars) and the dynamic changes during the fruit development period (4 varieties) were studied and the differences and characteristics among sand pear varieties were compared. 【Method】Capillary GC-FID was used to detect the constitution of soluble sugar in sand pears. 【Result】 The major parts of organic acids in sand pears are malic acid and citric acid, which induce two types, malic acid dominant and citric acid dominant. The content of malic acid ranges from 1.30 mg?ml-1 to 4.16 mg?ml-1, with a mean value of 2.32 mg?ml-1. Compared with the local cultivars, the extent of variation is narrower and the quantity is bigger in cultivars. Citric acid ranges from 0.43 mg?ml-1 to 6.20 mg?ml-1, with a mean of 2.03 mg?ml-1; on the contrary, the concentration in cultivars is lower than that in local cultivars. Quinic acid in mature sand pears is as low as 0.74 mg?ml-1 (mean), with no difference between cultivars and local ones. The total content of organic acids in sand pear fruits is coming down with the development of fruit. Especially, the quinic acid drops significantly in any breed. The accumulation process of malic acid shows a parabola-like rise-and-fall motif. In the two kinds of acid dominant breeds being investigated, the content of citric acid remains low in early development. In citric acid dominant breeds, the content of citric deposits rapidly in 8 weeks after blossom fall, while in malic acid dominant breeds, it keeps in a low concentration, both of the two kinds of breeds have a great content diversity during fruit maturation.【Conclusion】There are two types of sand pears, malic acid dominant and citric acid dominant. Almost exclusively, cultivars are malic acid dominant, while local cultivars are citric acid dominant. The concentration of citric acid rises when that of malic acid drops.
Keywords:sand pear(Pyrus pyrifolia  germplasm resource  organic acids
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