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Study on the Synthesis of Vitamin E in Different Blackberry Varieties(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年08
Page:
26-31
Research Field:
Publishing date:

Info

Title:
Study on the Synthesis of Vitamin E in Different Blackberry Varieties
Author(s):
DONG Shanshan1; YANG Haiyan1; WU Wenlong1; LYU Lianfei1; LI Weilin1; 2
(1.Institute of Botany,Jiangsu Province and Chinese Academy of Sciences,Nanjing,Jiangsu 210014;2.Co-Innovation Center for the Sustainable Forestry in Southern China/College of Forestry,Nanjing Forestry University,Nanjing,Jiangsu 210037)
Keywords:
blackberry; fruit development; vitamin E
PACS:
-
DOI:
10.11937/bfyy.20182520
Abstract:
The synthesis and changes of vitamin E during blackberry fruit development were investigated in this study.The blackberry cultivars ‘Ningzhi 3’ and ‘Kiowa’ were used as the research materials,and the high-performance liquid chromatography (HPLC) was applied to determine the total amount of vitamin E and components in blackberry seeds and whole fruits at 14 days after flowering,and continued until the ripening of the fruit.The results showed that with the development of fruits,the contents of α-tocopherol in the seeds of the two cultivars declined,while the contents of β+γ-and δ-tocopherol increased.The total vitamin E content increased continuously,which reached the maximum on the 35th and 49th days,and the contents were 36.47 mg?(100g)-1DW and 47.66 mg?(100g)-1DW,respectively.The content of α-tocopherol in the whole fruits of the two cultivars also showed a continuous decrease trend,reaching minimum values on the 42th and 49th days,respectively,and the content of β+γ-and δ-tocopherol first increased and then decreased with fruits growth,the β+γ-tocopherol content of the two cultivars reached the peak on the 35th day,and the δ-tocopherol peaked on the 35th and the 42nd day respectively.In the early period of fruit development,the total content of vitamin E was maintained higher content in the whole fruit of both cultivars,the highest content was 77.34 mg?(100g)-1DW and 72.76 mg?(100g)-1DW on the 35th day,respectively,and then the content began to decrease after 35 days.In conclusion,the blackberry cultivars ‘Ningzhi 3’ and ‘Kiowa’ had higher content of vitamin E in the whole fruit and seeds,and the total content of vitamin E in the whole fruit was higher than that in the seeds.The changes of different tocopherols components in the whole fruit and seeds were different.The accumulation of β+γ-tocopherol was the highest in seeds and whole fruits,and the next was α-tocopherol.It was considered that this changes may be determined by different candidate genes.

References:

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Last Update: 2019-05-17