西瓜果实发育中糖分转化及其甜度增长规律的研究

本试验以‘郑州三号’西瓜[Citurllus lanatus(Thunb.)Matsum and Nakai]为试材,研究了西瓜果实发育过程中淀粉酶、转化酶、磷酸化酶活性的变化与糖分转化的关系及其甜度的增长规律。试验结果表明,果实发育前期水解酶类活性高,糖分转化以水解活动为主,还原糖大量累积;后期磷酸化酶活性高,以蔗糖合成活动为主,蔗糖含量迅速增加。在西瓜甜度变化中,果糖对甜度的效应非常显著,尤其发育前期果糖含量的迅速增加对提高生理成熟以前果实的甜度非常重要。这一论点为寻求西瓜育种新途径提出了新见解。

Study on Rules of Sugar Inverting and Sweetness Increasing During Watermelon Fruit Development

'Zheng Zhou No.3' watermelon ((Citrullus lanatus(Thunb.) Matsum & Nakai) was used to study activities'changes of invertase,amyluse and phosphorylase and their relations with the sugars'inversion, and the rule of sweetness increasing in the fruit during the development in this experiment. The results indicated: Hydrolysis course was the principal metabolism with higher activities of invertase and amylase in the former stage of fruit development. As a result, the reducing sugars increased dramatically. Jn the later stage, sucrose synthesis metabolism became the main course with higher activity of phosphorylase leading to sucrose increasing rapidly. Fructose's effect on the fresh sweetness was significant. Particularly fructose's rapid accumulation in the former developing stage was very important to increase in sweetness prior to mature of the fruit. A new idea was put forword for seeking the new ways of watermelon breeding on the bases of the conclusions.