[1]高原原,曹洪波,李东东,等.不同肉质桃果实成熟过程中细胞壁相关酶活性变化[J].北方园艺,2023,(09):15-22.[doi:10.11937/bfyy.20223541]
　GAO Yuanyuan,CAO Hongbo,LI Dongdong,et al.Changes of Cell Wall Related Enzyme Activities in Different Flesh Peach Fruits During Ripening[J].Northern Horticulture,2023,(09):15-22.[doi:10.11937/bfyy.20223541]
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不同肉质桃果实成熟过程中细胞壁相关酶活性变化

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2023年09 页码: 15-22 栏目: 出版日期: 2023-05-15
Title:
Changes of Cell Wall Related Enzyme Activities in Different Flesh Peach Fruits During Ripening
作者:
高原原1; 曹洪波1; 李东东2; 安佳乐1; 张学英1; 陈海江1
（1.河北农业大学 园艺学院，河北 保定 071000；2.馆陶县农业农村局，河北 邯郸 057750）
Author(s):
GAO Yuanyuan1; CAO Hongbo1; LI Dongdong2; AN Jiale1; ZHANG Xueying1; CHEN Haijiang1
(1.College of Horticulture,Agricultural University of Hebei,Baoding,Hebei 071000；2.Guantao County Agriculture and Rural Bureau,Handan,Hebei 057750)
关键词:
桃; 果实肉质; 酶活性; 硬度; 呼吸强度
Keywords:
peach; fleshy fruit; enzyme activity; firmness; respiratory intensity
DOI:
10.11937/bfyy.20223541
文献标志码:
A
摘要:
以软溶质型“霞晖5号”、硬溶质型“保佳红”、硬质型“保佳俊”、不溶质型“金童6号”桃果实为试材，采用果实细胞壁降解相关酶活性测定方法，研究了不同肉质桃果实成熟过程中硬度、呼吸强度、细胞壁降解相关酶活性及基因PG21、PME的表达差异对果实软化的影响，以期阐明不同肉质桃果实成熟过程中细胞壁相关酶活性变化差异。结果表明：软溶质型桃“霞晖5号”果胶甲基酯酶（PME）、纤维素酶(Cx)活性高于其它3种肉质类型的桃果实，多聚半乳糖醛酸酶（PG）活性高于不溶质型桃“金童6号”和硬质型桃“保佳俊”，表明PG、PME、Cx活性与软溶质型桃“霞晖5号”软化进程密切相关。4种肉质类型的桃果实β-半乳糖苷酶（β-gal）活性差异不显著，表明β-gal不是影响不同肉质类型的桃软化进程的关键因素。4种不同肉质类型的桃果实在成熟发育后期PG21基因相对表达强度整体呈上升趋势，“霞晖5号”和“保佳俊”PME基因相对表达量在整个果实发育后期均呈上升的趋势，酶活性与相关基因表达量变化趋势基本一致。
Abstract:
Soft solute type ‘Xiahui 5’,hard solute type ‘Baojiahong’,hard solute type ‘Baojiajun’ and non-solute type ‘Jintong 6’ peach fruit were used as test materials,the activity of enzyme related to cell wall degradation of fruit was determined.The effects of firmness,respiration intensity,cell wall degradation related enzyme activities and gene PG21 and PME expression differences on fruit softening during fruit ripening were studied,in order to clarify the changes of cell wall related enzyme activities during fruit ripening in different fleshy peaches.The results showed that the activities of PME and Cx in ‘Xiahui 5’ peach fruit of soft solute type were higher than those of the other three meat types,and the activities of PG were higher than those of ‘Jintong 6’ and ‘Baojiajun’ peach of hard type,indicated that the activities of PG,PME and Cx were closely related to the softening process of ‘Xiahui 5’ peach fruit of soft solute type.There was no significant difference in the activity of β-gal in peach fruit of four meat types,indicating that β-gal enzyme was not the key factor affecting the peach softening process of different meat types.The relative expression intensity of PG21 gene in four different meat types showed an overall upward trend in the late mature stage of peach fruit,and the relative expression levels of PME gene in ‘Xiahui 5’ and ‘Baojiajun’ showed an upward trend in the whole fruit late development stage,and the change trend of enzyme activity was basically consistent with the expression levels of related genes.

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备注/Memo

第一作者简介：高原原（1997-），女，硕士研究生，研究方向为果树生理与生态。E-mail：410855876@qq.com.责任作者：陈海江（1964-），男，硕士，教授，现主要从事桃树栽培生理与生态等研究工作。E-mail：chenhaijiang2001@163.com.基金项目：国家现代农业产业技术体系资助项目（CARS-30-2-03）；河北省重点研发计划资助项目（20326804D）。收稿日期：2022-08-29

更新日期/Last Update: 2023-06-06