| 不同产地荔枝果实糖含量及组成的比较 |
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| 引用本文： | 杨转英,王惠聪,赵志常,秦永华,胡桂兵.不同产地荔枝果实糖含量及组成的比较[J].热带作物学报,2012,33(8):1398-1402. |
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| 作者姓名： | 杨转英 王惠聪 赵志常 秦永华 胡桂兵 |
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| 作者单位： | 华南农业大学园艺学院,广东广州,510642 |
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| 基金项目： | 国家自然科学基金（No. 30971985）；公益性行业（农业）科研专项（No. 200903044）； 现代农业（荔枝龙眼）产业技术体系（No. nycytx-32）。 |
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| 摘 要： | 以‘妃子笑’和‘糯米糍’荔枝果实为材料,比较分析了广东广州、阳江、东莞、茂名、台山和福建龙海6个不同产地荔枝果实糖分积累及组成.结果表明:不同产地的微环境和管理水平能在一定程度影响荔枝果实的糖分积累及组成,但并不改变品种的糖积累类型.通过对酸性转化酶(acid invertase,AI)、中性转化酶(neutral invertase,NI)、蔗糖合成酶(sucrose synthase,SS)和蔗糖磷酸合成酶(sucrose phosphate synthase,SPS)活性测定及相关基因表达分析发现,不同产地之间假种皮中蔗糖代谢酶活性差异较大,但基因表达则没有显著差异.
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| 关 键 词： | 荔枝 产地 糖含量 糖组分 关键酶 |
A Comparative Study on the Sugar Accumulation and Composition in the Aril of Litchi from Different Regions |
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| YANG Zhuanying,WANG Huicong,ZHAO Zhichang,QIN Yonghua and HU Guibing.A Comparative Study on the Sugar Accumulation and Composition in the Aril of Litchi from Different Regions[J].Chinese Journal of Tropical Crops,2012,33(8):1398-1402. |
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| Authors: | YANG Zhuanying WANG Huicong ZHAO Zhichang QIN Yonghua and HU Guibing |
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| Institution: | College of Horticulture, South China Agricultural University;College of Horticulture, South China Agricultural University;College of Horticulture, South China Agricultural University;College of Horticulture, South China Agricultural University;College of Horticulture, South China Agricultural University |
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| Abstract: | Sugar accumulation and composition in the aril of litchi cvs. Feizixiao(FZX)and Nuomici(NMC)produced from 6 different areas(Guangzhou, Yangjiang, Dongguan, Maoming, Longhai and Taishan)were analyzed. The results showed that the micro-environment and management of different producing areas might influent the aril sugar concentration, but not the sugar compositions in the two cultivars tested. The activities of acid invertas(AI), neutral invertase(NI), sucrose synthase(SS)and sucrose phosphate synthase(SPS)were slightly different, while their gene expressions were unchanged in the arils sampled from different producing areas. |
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| Keywords: | Litchi Producing area Sugar concentration Sugar composition Key enzymes |
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