| 草莓果实发育过程中糖、pH值及ABA水平变化趋势 |
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| 引用本文： | 李春丽,柴叶茂,王志忠,董清华,秦岭,沈元月.草莓果实发育过程中糖、pH值及ABA水平变化趋势[J].果树学报,2011(1):72-76,封3. |
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| 作者姓名： | 李春丽 柴叶茂 王志忠 董清华 秦岭 沈元月 |
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| 作者单位： | 北京农学院植物科学技术学院; |
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| 基金项目： | 国家自然基金资助项目(30971977); 北京市自然科学基金(6082005); 北京市自然科学基金和北京市教委联合资助重点项目(KZ200910020001) |
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| 摘 要： | 为了揭示草莓果实发育和成熟的生理机制,本研究以杜克拉草莓7个时期的果实为试材,分析果实发育过程中pH值、可溶性糖和ABA变化趋势.结果表明,果实发育前期可溶性糖积累以葡萄糖和果糖为主,蔗糖很低;果实进入始熟和成熟,蔗糖分别有一次快速积累的过程,全红时蔗糖含量是果糖和葡萄糖的1.25倍.以纯白期pH值最低点为界,pH值先...
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| 关 键 词： | 草莓 果实发育 可溶性糖 pH值 脱落酸 |
Changing trends of sugar,pH and ABA during strawberry fruit development |
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| LI Chun-li,CHAI Ye-mao,WANG Zhi-zhong,DONG Qing-hua,QIN ling,SHEN Yuan-yue.Changing trends of sugar,pH and ABA during strawberry fruit development[J].Journal of Fruit Science,2011(1):72-76,封3. |
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| Authors: | LI Chun-li CHAI Ye-mao WANG Zhi-zhong DONG Qing-hua QIN ling SHEN Yuan-yue |
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| Institution: | LI Chun-li,CHAI Ye-mao,WANG Zhi-zhong,DONG Qing-hua,QIN ling,SHEN Yuan-yue* (College of Plant Science and Technology,Beijing University of Agriculture,Beijing 102206 China) |
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| Abstract: | To uncover the physiological mechanism of strawberry development and ripening,seven-stage fruits of Fugilia strawberry(Fragaria ananassa) were used to research the changes of pH value,soluble sugar content and ABA level.The main results showed that soluble sugars were mainly glucose and fructose at the former period of fruit development,and sucrose was relatively lower.After the onset of berry ripening,sucrose had two rapid accumulations,and finally the amount of sucrose was 1.25 times than that of glucose ... |
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| Keywords: | Strawberry(Fragaria ananassa) Fruit development Soluble sugar pH value ABA |
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