甜瓜质地差异及相关细胞壁酶活性变化

对两种不同质地类型甜瓜果实发育过程中果肉质地的变化及相关酶活性进行研究。结果表明,花后35~40 d为软、脆两种甜瓜质地形成的关键时期。在该时期,软肉型甜瓜‘NSL’细胞面积与间隙增大,果肉细胞排列疏松,细胞面积为脆肉型甜瓜的115.35%,软肉型甜瓜‘NSL’与脆肉型甜瓜‘XZM’质构参数差异显著,脆肉型甜瓜果实4种细胞壁酶活性总体低于软肉型甜瓜。花后35 d,软肉型甜瓜‘NSL’细胞壁扩展酶基因(CmEXP3、CmEXP5、CmEXP9)相对表达量为最大值,显著高于脆肉型甜瓜‘XZM’。

Study on the difference of melon texture and related cell wall enzyme

In this experiment,the changes of flesh texture and related enzyme activities during the development of two different texture types of melon fruits were studied.The results have shown that 35-40 d after pollination is the key period for the formation of soft and crisp melon texture.During this period,the cell area and intercellular space of the soft melon increased,and the flesh cells arranged loosely.The cell area of soft type fruit was 115.35%of crisp one.The structure parameters were significantly different.The four cell wall enzyme activities of crisp type were generally lower than those of soft one.At 35 days after pollination,the relative expression of the cell wall extension genes(CmEXP3,CmEXP5,CmEXP9)of the soft type‘NSL’was the highest,which was significantly higher than that of the crisp melon‘XZM’.