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值先降后升的"V"型变化趋势依次伴随着果实的褪绿和着色。瘦果中和花托中ABA水平变化趋势分别呈"W"和"N"型,前者的含量大约是后者的3倍。除了始红期外,花托中ABA含量在整个草莓果实发育过程中呈上升趋势。同葡萄糖和果糖相比,蔗糖的积累呈现了独特的变化趋势;瘦果中和花托中的ABA积累既有同步又有区别,2者之间相关性不显著;花托中的可溶性糖和ABA水平之间存在着密切关系。
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 and fructose.A decline-rise ＇V＇ curve of changes of pH values was coupled with fading-green stage and coloring-up stage,respectively,between of which was the lowest pH point at white berry stage.The changing patterns of ABA in achene and receptacle showed ＇W＇ and ＇V＇ curves,respectively,and ABA contents in the former were three times than that in the latter.In addition to initial red stage,ABA contents in receptacle displayed continual rise during strawberry fruit development.In conclusion,compared with glucose and fructose,the accumulation of sucrose showed a distinct change;ABA accumulation in achene and in receptacle is complex with unremarkable correlation coefficient;soluble sugar contents had a close relationship with ABA level in receptacle.
出处
《果树学报》
CAS
CSCD
北大核心
2011年第1期72-76,F0003,共6页
Journal of Fruit Science
基金
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)
关键词
草莓
果实发育
可溶性糖
PH值
脱落酸
Strawberry（Fragaria ananassa）
Fruit development
Soluble sugar
pH value
ABA
