甜樱桃果实发育过程中细胞壁组分及其降解酶活性的变化

【目的】了解甜樱桃在果实发育过程中质地变化与果实细胞壁组分及其降解酶活性的关系。【方法】以硬肉型品种‘美早’、常规型品种‘红灯’和软肉型品种‘佳红’为试材,分别在硬核期、转白期、着色期和成熟期对果实硬度、细胞壁组分以及细胞壁降解酶活性进行了测定分析。【结果】‘美早’硬度降低速率较慢,成熟期硬度高于其他2个品种,WSP升高速率、纤维素降解速率低,PME、α-L-Af、Cx、β-Gal活性低。‘红灯’硬度降低速率较快,在果实发育后期硬度低于‘美早’,WSP升高速率与纤维素降解速率高,PME、α-L-Af活性高。‘佳红’在转白期硬度迅速降低且后期质地软,它的纤维素降解速率高,PME、α-L-Af、Cx、β-Gal在转白期之后活性较高。【结论】甜樱桃果实成熟过程中,原果胶的降解和纤维素的水解是果实软化的关键因素。果实细胞壁组分降解是多种酶协同作用的结果。PME和α-L-Af与‘红灯’和‘佳红’硬度显著负相关,并且活性在‘美早’中显著低于其他2个品种,这可能是果实硬度较高的主要原因。纤维素和原果胶降解速率低,PG活性高和β-Gal活性低可能是导致硬度高的次要原因。Cx酶活由于在‘红灯’中并没有显著影响到到果实硬度,而在‘佳红’和‘美早’中产生了不同的影响,可能是品种间的差别。     

核桃果肉发育过程中糖含量及相关酶活性的变化

 以普通核桃为试材，研究了核桃果肉发育过程中糖含量及其相关酶活性的变化。结果表明:总糖含量呈现逐渐增长趋势，在果实油脂转化期(约花后90 d)达到极大值；淀粉含量呈波动状态。各种可溶性糖含量变化各异，果糖在果实发育前期含量最高，后期有所降低；葡萄糖含量变化不大; 蔗糖含量前期极低，后期逐渐增加。酸性转化酶和淀粉酶前期活性很强，后期降低；蔗糖合成酶(合成方向)和蔗糖磷酸合成酶的活性变化趋势相似，前期弱后期强。     

树莓果实发育过程中细胞壁成分及相关酶活性变化

以秋果型树莓"哈瑞太兹"和夏果型树莓"菲尔杜德"2种不同类型的树莓为试材,研究了绿果膨大期(花后7d)、转白期(花后14d)、着色期(花后21d)、可采成熟期(花后24d)和过熟期(花后27d)树莓果实原果胶、果胶、纤维素含量及相关酶活性的变化情况。结果表明:随树莓果实的成熟软化,原果胶含量在着色期前表现为上升,之后下降;可溶性果胶呈现逐渐上升趋势,而纤维素含量则表现为降低趋势;多聚半乳糖醛酸酶(PG)、果胶甲酯酶(PME)和β?半乳糖苷酶(β?Gal)和纤维素酶在可采成熟期前均表现为上升趋势,尤其PG从着色期到可采成熟期上升迅速,而从可采成熟期到过熟期,只有PG酶表现为下降,其它3种酶仍表现为上升趋势。     

杏果实发育过程中有机酸积累与相关代谢酶的关系

以新世纪杏为试材,测定了果实发育过程中有机酸质量分数及相关代谢酶—柠檬酸合成酶(CS)、磷酸烯醇式丙酮酸羧化酶(PEPC)、乌头酸酶(ACO)和苹果酸脱氢酶(MDH)的活性,并对果实中有机酸积累与酶活性的关系进行了分析。结果表明,杏果实有机酸主要有苹果酸和柠檬酸,成熟果实中苹果酸占总酸量的95%以上,在果实发育过程中,有机酸质量分数缓慢上升,花后51d达最大值,之后逐渐下降。相关分析表明,苹果酸质量分数与MDH活性呈正相关,与CS活性及ACO活性呈负相关。柠檬酸质量分数与CS活性呈正相关,与MDH活性呈显著负相关,相关系数为-0.8675*。研究认为,CS、MDH和ACO是杏果实有机酸积累的主要酶,PEPC的作用不大。     

鲜食橄榄评选中模糊综合评判法的应用

对15份鲜食橄榄的评选分别采用算术平均值法和模糊综合评判法处理,结果表明:采用算术平均值法会使统计样品平均分偏差较大,影响评判结果;采用模糊综合评判法能更准确地映射专家评审结果。     

油橄榄中橄榄苦苷的研究进展

油橄榄富含多种功能活性成分,该研究主要介绍了油橄榄中多酚类物质的含量特点、提取分离、分析鉴定和生物活性,以期为油橄榄的进一步开发利用提供理论参考。     

套袋对苹果果皮花青苷合成及着色的影响

套袋是提高苹果果实着色的主要技术措施之一,也是研究苹果果皮花青苷合成和基因表达的重要手段。苹果果皮花青苷的合成经由苯丙烷类代谢途径,编码苹果花青苷合成酶类的基因已得到克隆。套袋后果皮花青苷合成酶类的基因表达受到抑制,因而抑制了花青苷合成;摘袋后果皮花青苷迅速合成,与套袋后果皮光受体浓度增加和叶绿素含量降低从而提高对光的敏感度、迅速启动花青苷合成酶类的基因协同表达有关。果皮色素特别是花青苷和叶绿素的含量、比例和分布决定果实的着色状况,套袋促进果皮花青苷合成的同时大大降低了叶绿素含量,从而使果实着色鲜艳。     

平阴玫瑰组培苗多酚含量及多酚氧化酶活性与其生根的关系

对平阴玫瑰(Rosa rugosa) 多酚含量及多酚氧化酶( Polyphenol oxidase, PPO) 活性与组培苗生根的关系进行了研究, 对多酚含量、PPO活性与生根指数进行了相关性分析。结果表明: 平阴玫瑰不同品种间的多酚含量、PPO活性及生根指数存在极显著差异。多酚含量与生根指数显著负相关, PPO活性与生根指数极显著负相关。对不同pH条件下‘紫枝玫瑰’组培苗的PPO活性和生根指数的研究表明, ‘紫枝玫瑰’组培苗的PPO活性及生根指数与pH均有密切联系, pH为6.5时PPO活性最高, 而生根指数最低, pH 5.5最适宜生根。     

苹果中多酚物质及其在果实发育过程中的变化

以秦冠、富士、嘎拉、华冠、华帅、金冠、国光、首红、澳洲青苹等9个品种为试材,对苹果果实发育过程中总酚、绿原酸、黄烷醇、原花色素含量进行了分析。结果表明,苹果果肉中多酚物质的含量和组成在不同品种间存在着较大差异;总酚、绿原酸、黄烷醇和原花色素含量在苹果发育初期迅速下降,其后下降速度逐渐减缓,最后则趋于稳定或稍有下降;在果实发育初期,绿原酸为果肉中主要的多酚物质,而黄烷醇和原花色素仅占很小的比例,但在果实发育过程中绿原酸所占比例逐渐降低,而黄烷醇和原花色素所占比例逐渐上升,成熟时已远远超过绿原酸占总酚含量的比例,成为果实中最主要的一类多酚物质。     

番茄果实发育过程中糖的变化与相关酶活性的关系

 在日光温室内以普通栽培番茄(Lycopersicon esculentum Mill. ) ‘辽园多丽’为试材, 在番茄开花后不同天数, 分别取果柄维管束、萼片、果肉、果胶质和胎座、心室隔壁和果实维管束, 分别测定各部位糖的组成和含量以及糖代谢相关酶的活性。结果表明, 在番茄果实发育过程中, 果肉中葡萄糖和果糖的含量与蔗糖合成酶( SS) 活性呈显著和极显著负相关, 相关系数分别为-0.9497^*和-0.9598^**, 两者与转化酶的活性在果实整个发育期达到显著正相关; 而蔗糖的含量与酸性转化酶及中性转化酶活性均达到极显著负相关, 相关系数分别为-0.9706^**和-0.9669^**, 与SS活性呈显著正相关, 相关系数为0.8886^*。在果实整个发育期, 3种糖的含量均与蔗糖磷酸合成酶( SPS) 无显著相关, 说明番茄果实中各种糖的积累与代谢主要受SS和转化酶活性的调控, 与SPS活性关系不大。果实中淀粉的积累只与SS呈显著正相关, 与其它3种酶活性关系不大。所以转化酶与蔗糖合成酶( SS) 的共同作用是影响普通栽培型番茄果实中糖积累的重要因子。     

Biochemical changes involved in self-incompatibility in two cultivars of olive (Olea europaea L.) during flower development

Biochemical analyses were carried out to characterise the basis of self-incompatibility in the olive (Olea europaea L.) cultivars ‘Amygdalolia’ and ‘Konservalia’. Multiple interactions between cells of different types, origin, and function occur in the pistil. Endogenous factors play important roles in ovary and fruit development before (Stage 1) and during pollination (Stage 2), and after fertilisation (Stage 3). Changes in carbohydrate, protein, H₂O_2, and calcium ion concentrations, and in peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase activities in pistil tissue before and during pollination, and after fertilisation were investigated. In both cultivars, H₂O₂ concentrations were significantly higher in pistil tissue before pollination, after which they started to decrease in Stage 2 and continued non-significantly in Stage 3. Peroxidase, catalase, superoxide dismutase, and ascorbate peroxidase activities were lower at Stage 1 and Stage 2, whereas these enzyme activities increased at Stage 3 in both cultivars. The lowest concentration of calcium ions was observed at Stage 1, whereas at Stage 2, calcium ion concentrations increased and reached their highest level, then decreased at Stage 3. Calcium ion concentrations in ‘Konservalia’ were higher than in ‘Amygdalolia’. In ‘Konservalia’, the highest protein concentration was observed at Stage 2. No significant differences were found in carbohydrate concentrations between the two cultivars. The biological significance of the presence of these products may differ between Stage 1, when they have a defence function, Stage 2 when there are interactions between pollen and pistil, and Stage 3 after fertilisation. This study provides support for the hypothesis that there is a correlation between self-incompatibility, stress-related enzyme activities, and calcium ion concentrations in the pistils of olive.     

‘三棱榄''橄榄果实香气成分分析

1 材料与方法选取广东优良鲜食橄榄品种‘三棱榄’,2001年12月6日采样,采用固相微萃取法(SPME)富集香气成分(鲜橄榄果肉于15℃下捣碎后取样1.0 g放入4 mL聚四氟乙烯硅橡胶垫密封螺口玻璃瓶中,插入100μm聚二甲基硅氧烷纤维头于室温25-30℃顶空取样2 h),用美国Finnigan TRACE GC-MS气相色谱-质谱联用仪进行分析。气相色谱柱为DB-1弹性毛细管柱30 m×0.25 mm,载气为He(99.99％),流速1.0mL/min。程序升温从40℃开始先保持10 min,后以2℃/min的升温速率升至150℃保持10 min。质谱条件:电子能量70 eV,离子源温度250℃,质量范围35-450 aum,不分流进样。2002年12月18日采样重复分析。     

Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening

The chemical composition of fruit belonging to ‘Barbara’ and ‘Daniela’ myrtle cultivars was monitored during development from fruit-set to an over-ripe stage (July–January), with the aim to identify a reliable maturity index. Acidity, pH, reducing and total sugars, phenols, tannins, anthocyans, carbon dioxide and ethylene production rates were monitored over two different year seasons. Titratable acidity decreased during maturation, with significant differences due to cultivar and year of observation. Reducing sugars increased in both cultivars approximately sevenfold from fruit set to complete maturation. Total sugar content increased similarly ranging from 1.43% and 1.41% at fruit set to 8.28% and 7.56% at maturation for ‘Barbara’ and ‘Daniela’, respectively. Total phenols and tannins occurred at high levels after fruit set and declined during development. Anthocyans levels increased, in both cultivars, according to a sigmoid curve. The pattern of respiration rate showed a gradual decline in both cultivars ranging from 365.81 and 396.42 mg kg⁻¹ h⁻¹ to 79.98 and 52.27 mg kg⁻¹ h⁻¹, respectively for ‘Barbara’ and ‘Daniela’ in 2006. A peak of variable size was observed in October–November period. Small increases in ethylene production have been detected during fruit development ranging from 130.57 and 269.14 μL kg⁻¹ h⁻¹ measured at the onset of development to 13.04 and 19.36 μL kg⁻¹ h⁻¹ measured at harvest for ‘Barbara’ and ‘Daniela’, respectively.     

Variations in contents of browning substrates and activities of some related enzymes during litchi fruit development

Pericarp browning is a major factor to limit storage and transportation of postharvest litchi fruit. Experiments were conducted firstly to determine variations in contents of browning substrate (−)-epicatechin in pericarp tissues of litchi fruit during development. Changes in the activities of polyphenoloxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) in association with the synthesis or oxidation of (−)-epicatechin were also examined. (−)-Epicatechin content tended to decrease during fruit development. PAL activity had a high level at the initial stage of fruit development, then decreased rapidly, and finally increased slightly, which was in agreement with the variation in (−)-epicatechin content. The higher contents of total phenolics and (−)-epicatechin of fruit of ‘Nuomici’ than ‘Feizixiao’ were also related to the higher PAL activity. PPO had a similar change to PAL in activity, but POD activity slowly decreased at the early fruit development and then increased markedly. It is suggested that (−)-epicatechin content might be largely regulated by PAL activity. This study could help to understand the variations in the content of the browning substrate and the activities of some substrate-related enzymes of litchi fruit during development and then control better pericarp browning of harvested litchi fruit by the application of appropriate preharvest treatments.     

石榴叶片发育期安石榴苷及其合成相关物质含量的变化

【目的】探究石榴叶片发育期安石榴苷及其合成相关物质没食子酸、鞣花酸、五没食子酰葡萄糖、莽草酸和3-脱氢莽草酸等含量的变化及相关关系。【方法】以‘泰山红’石榴为试材,利用高效液相色谱法(High Performance Liquid Chromatography,HPLC)和紫外分光光度法等对其发育期叶片中安石榴苷及其合成相关物质含量进行测定。【结果】建立优化了HPLC法测定石榴叶片中安石榴苷、没食子酸、鞣花酸、五没食子酰葡萄糖、莽草酸和3-脱氢莽草酸的方法。‘泰山红’石榴叶长和叶宽随叶片发育逐渐增加,50 d左右时逐渐发育成功能叶。叶片发育期没食子酸、莽草酸、总酚和DPPH自由基清除率均呈先降低后升高的变化趋势,在4月25日和7月24日出现峰值。安石榴苷和花青苷含量随叶片发育逐渐降低,4月25日含量最高,分别为0.553 mg·g-1和0.339 mg·g-1。五没食子酰葡萄糖和3-脱氢莽草酸含量先升高后降低,在6月24日出现峰值,分别为5.62 mg·g-1和6.442 mg·g-1。随叶片发育时间的增加,鞣花酸含量呈降→升→降→升的变化趋势,总黄酮含量呈降→升→降的变化趋势。相关性分析表明,叶长与叶宽呈极显著正相关。没食子酸与安石榴苷、莽草酸呈极显著正相关,与五没食子酰葡萄糖、3-脱氢莽草酸呈显著负相关。安石榴苷与花青苷、总酚、莽草酸和DPPH自由基清除率呈显著正相关,与鞣花酸呈显著负相关。五没食子酰葡萄糖与3-脱氢莽草酸呈极显著正相关,与DPPH自由基清除率、莽草酸呈显著负相关。花青苷、总黄酮、总酚和DPPH自由基清除率均呈显著正相关。莽草酸与3-脱氢莽草酸呈极显著负相关。【结论】石榴发育期叶片中安石榴苷及其合成相关物质存在含量差异性和不同的相关性,莽草酸和3-脱氢莽草酸与没食子酸合成密切相关,没食子酸代谢生成五没食子酰葡萄糖,五没食子酰葡萄糖可能是安石榴苷合成的前体物质,鞣花酸是安石榴苷的降解产物。叶片中安石榴苷、花青苷、总黄酮、总酚含量高低均与其抗氧化能力密切相关。     

铜对青菜生长的影响及其在体内动态分布研究

用溶液培养的方法研究了铜对青菜幼苗生长的影响及铜在青菜体内的分布和积累情况.结果表明:低浓度的Cu2 处理对青菜幼苗根系的伸长有明显的抑制作用,3 μmol/L Cu2 处理时,根系伸长量下降为对照的26.12%;不同浓度的Cu2 处理能降低青菜幼苗地上部的生物量,但在低浓度的Cu2 (≤5μmol/L Cu2 )处理下,青菜根系生物量却有上升的趋势;青菜根系铜含量远大于地上部,随着铜离子处理浓度的升高,根系和地上部的铜含量均显著增加,而地上部的含铜量占植株总铜量的百分比有所下降,根系则相反.     

Effects of fruit bagging on coloring and related physiology,and qualities of red Chinese sand pears during fruit maturation

Red Chinese sand pears (Pyrus pyrifolia Nakai) are particular to China. In order to determine the effects of fruit bagging treatments (including bag types, bag removal patterns and dates) on fruit qualities and to understand the mechanism of coloring of red Chinese sand pears, two experiments were carried out. In the first experiment, fruit of ‘Meirensu’ were firstly covered by light-impermeable paper bags with different levels of light permeable liners during their early development stage, then, the whole bag were/not removed or only the outer layer of bags were removed 3, 2 or 1 weeks before harvest. Thus, the fruit were/not totally re-exposed or were under different levels of sunlight transmission (80.31% or 34.71%). Non-bagged fruit were used as the control. Bagging treatments significantly affected the concentration of anthocyanin and the visual qualities of pear fruit. Compared to control, fruit re-exposed totally for 2 or 3 weeks accumulated the largest amount of anthocyanin and fruit receiving 80.31% and 34.71% of sunlight for 1–3 weeks could synthesize a little anthocyanin, indicating that high light intensity is imperative for coloring in red Chinese sand pears. Bagging treatments did not affect contents of total soluble sugars, but decreased organic acids contents in fruit. In the second experiment, fruit of ‘Meirensu’ and ‘Yunhongli No. 1’ were covered with only one type of light-impermeable bag during the early development stage and totally re-exposed after the bag removal 15 days before harvest. Fruit were then collected at different intervals to trace the time-course of coloring, and related physiology and inner qualities. With increasing time after the bag removal, the concentration of chlorophyll, carotenoid, flavonoid and total phenols changed little, but the concentration of anthocyanin accumulated extremely fast within 10 days after the bag removal in both cultivars and thereafter kept constant. ‘Yunhongli No. 1’ had higher anthocyanin contents and lower hue angle than ‘Meirensu’, indicating a higher potential of anthocyanin synthesis. After the bag removal, the sucrose contents and PAL activities increased gradually and correlation analysis revealed that they were highly correlated with anthocyanin accumulation in two cultivars. This study suggests that anthocyanin biosynthesis in red Chinese sand pears is a highly light dependent process and modified by genotypes. Based on the current results, in order to obtain red Chinese sand pear fruit with attractive appearance and good inner qualities, fruit must be covered with light-impermeable bags at the early stage of fruit development and the bag should be removed totally at least 10 days before harvest.     

梨果萼脱落宿存过程中果萼幼果内源激素的变化动态

为了明确梨果萼脱落宿存与内源激素的关系,以库尔勒香梨、鸭梨、锦丰梨为试材,利用酶联免疫吸附分析法对梨果萼、花朵、幼果的生长素(IAA)、脱落酸(ABA)、赤霉素(GA3)、玉米素核苷(ZR)的质量分数进行了测定分析。结果表明,梨果萼和幼果中内源激素质量分数与果萼脱落宿存有密切关系。利于果萼宿存的因素有:幼果中IAA、ZR质量分数高,果萼中IAA、GA3、ZR质量分数高,果萼中ABA质量分数低,果萼中IAA、GA3、ZR质量分数与幼果中的质量分数比值大,果萼中ABA质量分数与幼果中质量分数比值小。利于果萼脱落的因素则相反。     

甜樱桃红灯果实发育过程中果肉及种子内源激素含量变化动态

以9a生红灯甜樱桃(Prunus avium L.)为试材,对其果实不同发育时期果肉及种子中内源激素含量的变化动态进行了测定分析,结果表明,甜樱桃果肉及种子中内源激素含量与其果实的生长发育有密切关系。果实发育第Ⅰ速长期(盛花后5～15d),果肉中生长促进型激素(ZRS、IAA和GAS)含量均较高,进入硬核期(盛花后15～25d)均呈下降趋势,其中IAA和GAS均降到最低值,随果实的第Ⅱ次速长果肉中ZRS、IAA和GAS含量均迅速增加且分别出现最大值;与之相反,种子中ZRS、IAA和GAS含量在第Ⅰ、Ⅱ速长期较低,在硬核期含量最高,这与甜樱桃果实及种子的生长规律相吻合。果肉中ABA含量分别在盛花后5、15和35d出现高峰,与甜樱桃的落果(花)时期基本一致。     

Physical and cellular structure changes of Rastali banana (Musa AAB) during growth and development

A study on the physical and physiological characteristics of Rastali bananas (Musa AAB) was carried out throughout the 12 weeks after emergence of the first hand to determine the optimum growth stage of Rastali bananas. The fruit length and diameter followed a trend similar to that observed in fruit fresh weight throughout fruit development, and three physiological stages (S1–S3) of sigmoid growth were identified. The growth rate was slow during S1 (1st to 4th week), rapid during S2 (5th to 10th week) and remained constant during S3 (11th and 12th week). Peel cells underwent periclinal growth, which was accompanied by an increase in fruit peel and pulp thickness as the fruit developed. Moreover, the pulp colour became more vivid and yellow as the fruit developed. The peel moisture content decreased while pulp moisture content increased during fruit growth and development. The pulp firmness increased from the first until seventh week, and it decreased from the seventh week until twelfth week of the experiment. Carbon dioxide (CO₂) production was the highest at S1. However, CO₂ production declined until the 10th week and remained constant at a low level of 50 mL kg⁻¹ h⁻¹ during S3. Ethylene (C₂H₄) could not be detected throughout fruit growth and development. Thus, Rastali bananas showed physiological maturity at week 11 and week 12 after emergence of the first hand with constant fruit growth.