|Table of Contents|

Changes of Astringent Substance in Fruits and Leaves of ‘Outstanding No.1’ Cerasus humilis

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年24
Page:
8-15
Research Field:
Publishing date:

Info

Title:
Changes of Astringent Substance in Fruits and Leaves of ‘Outstanding No.1’ Cerasus humilis
Author(s):
DUAN Yanting; LI Xueqiang; GENG Jie; YU Yihe; DING Wenxuan
(Forestry College,Henan University of Science and Technology,Luoyang,Henan 471023)
Keywords:
Cerasus humilis; astringent substance; related enzyme activity; fruit; leaf
PACS:
-
DOI:
10.11937/bfyy.20202201
Abstract:
The fruits and leaves of ‘Outstanding No.1’ Cerasus humilis of different stages were used as experimental materials.The effects of the contents of tannin,flavonoid,total phenol and the activities of metabolism related enzymes (PAL,C4H,4CL,CHI,DFR) in fruits and leaves of Cerasus humilis before and after ripening on astringency of Cerasus humilis were studied by conventional methods,in order to provide theoretical basis for breeding new varieties of high quality fresh eating Cerasus humilis.The results showed that in the process of fruit ripening,with the changes of peel color from green to red,and the flavor of fruit changed from astringency to sweetness,and the content of astringent substances (tannin,flavonoid,total phenol) in flesh also decreased significantly.The content of tannins decreased from 5.38% to 0.67%,and the content of flavonoids decreased from 2.13% to 0.14%,and the content of total phenols decreased from 9.20% to 0.71%.What′s more,there was a significant positive correlation among the three astringent substances in flesh.There was a significant positive correlation between astringent substances in flesh and five enzymes (PAL,C4H,4CL,CHI,DFR) in flesh.The contents of tannin,flavonoid and total phenol in leaves increased first,then decreased and then increased,which were different from the change rule of the three substances in flesh.In the relationship between fruits and leaves,the astringent substances in flesh were negatively correlated with tannin,flavonoid,PAL,C4H and DFR in leaves,and the astringent substances in the flesh were not related to the total phenols,4CL and CHI in the leaves.There was a significant correlation between PAL activity in flesh and each index in leaves.For example,the PAL activity had a significant positive correlation with 4CL and CHI.But it had a negative correlation with other indexes.There was a significant positive correlation between CHI and DFR in flesh and 4CL in leaves.There was no significant correlation between CHI and DFR in flesh and CHI in leaves.There was a significant negative correlation between CHI and DFR in flesh and other six substances in leaves.This showed that the lower the contents of tannin,flavonoid and total phenol in the flesh were,the smaller the astringency of the fruit.What′s more,the increase of tannin,flavonoid content,PAL,C4H and DFR activities in leaves was beneficial to the decrease of tannin,flavonoid,total phenol content PAL,CHI and DFR activities in flesh and the decrease of astringency in flesh.

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Last Update: 2021-02-19