|Table of Contents|

Effects of NAA Treatment on Fruit Quality and Cell Wall Degrading Enzyme Activities of Blackberry Fruits

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年10
Page:
15-21
Research Field:
Publishing date:

Info

Title:
Effects of NAA Treatment on Fruit Quality and Cell Wall Degrading Enzyme Activities of Blackberry Fruits
Author(s):
WU Qiong1; WU Wenlong1; LI Weilin2; ZHANG Chunhong1
(1.Institute of Botany，Jiangsu Province and Chinese Academy of Sciences，Nanjing，Jiangsu 210014；2.Academy of Forestry，Nanjing Forestry University，Nanjing，Jiangsu 210037)
Keywords:
blackberry (Rubus spp.); NAA; fruit quality; cell wall degrading enzyme
PACS:
-
DOI:
10.11937/bfyy.20203701
Abstract:
The main domestic blackberry variety ‘Triple Crown’ were used as experimental materials.The factor was treated with 400 mg?L-1 NAA at veraison of the green fruits to investigate the effects of synthetic auxin NAA on fruit characters，nutritional quality and cell wall degrading enzyme activities.In order to provide a reference basis for exploring the improvement of blackberry fruit firmness.The results showed that fruits of ‘Triple Crown’ turned to fruit coloring at 12 days after green fruit stage，whereas they turned to fruit coloring at 15 days after NAA treatment.Both fully mature fruits could be seen at 18 days after green fruit stage.As compared with the control fruits，the horizontal and vertical diameter and the single fruit weight were significantly increased after NAA treatment.In the meantime，the contents of soluble solids and anthocyanins decreased during fruit ripening，but the changes were not significant when the fruit was ripe.By comparison，the total polyphenol content in the fruits was significantly decreased after NAA treatment.The activities of cellulase and polygalacturonase in fruits of NAA treatment decreased significantly at the late stage of fruit ripening，while the change trend of β-D-xylosidase activity was similar to that of control fruits during the whole ripening process.During the process of fruit color changing and ripening，the content of NAA in the treatment group increased gradually.Therefore，the accumulation of NAA could promote the expansion of blackberry mature fruits during the fruit development and ripening stages，but it might slow down the accumulation of some nutrients in the fruits.Nevertheless，the degradation of main cell wall degrading enzyme activities in fruits of NAA treatment group may be beneficial to improve fruit firmness.

References:

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Last Update: 2021-08-09