中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 白肉枇杷与红肉枇杷成熟果实可溶性糖组成差异及其与蔗糖代谢相关酶活性的关系 果树学报 2010,27 (4) 138-143
Position: Home > Articles > Sugar composition difference between white- and red-fleshed loquat fruits and its relation with activities of sucrose-metabolizing enzymes Journal of Fruit Science 2010,27 (4) 138-143

白肉枇杷与红肉枇杷成熟果实可溶性糖组成差异及其与蔗糖代谢相关酶活性的关系

作  者：
陈秋燕;周京一;张波;傅秀敏;宋肖琴;李鲜;徐昌杰;陈昆松
单  位：
农业部园艺植物生长发育与品质调控重点开放实验室;浙江大学果实品质生物学实验室
关键词：
白肉枇杷;红肉枇杷;可溶性糖;转化酶;蔗糖合成酶;蔗糖磷酸合成酶;净活性
摘  要：
比较了甜种、荸荠种和冰糖种白肉枇杷以及宝珠、大叶杨墩和大玫瑰红袍红肉枇杷成熟果实果肉的可溶性糖含量、组成及蔗糖代谢相关酶活性的差异。结果显示白肉枇杷果肉可溶性总糖含量高于红肉枇杷,且以蔗糖为主(占60%~70%),其次是果糖(20%~30%)和葡萄糖(9%~11%),而红肉枇杷中3种可溶性糖的含量比较接近。白肉枇杷果肉蔗糖占总糖的比例显著高于红肉枇杷,而葡萄糖则相反,但果糖占总糖的比例在2类枇杷中比较接近。白肉枇杷果实中性转化酶(NI)、酸性转化酶(AI)、蔗糖合成酶合成方向(SUS-synthetic)和蔗糖合成酶分解方向(SUS-cleavage)活性均低于红肉枇杷,蔗糖磷酸合成酶(SPS)活性则比较接近。2类枇杷果肉蔗糖代谢酶的净活性均为负值,但红肉枇杷酶的净活性较低。研究认为,蔗糖代谢酶活性与2类枇杷果肉可溶性糖含量和组成差异存在密切关系。
译  名：
Sugar composition difference between white- and red-fleshed loquat fruits and its relation with activities of sucrose-metabolizing enzymes
作  者：
CHEN Qiu-yan, ZHOU Jin-yi, ZHANG Bo*, FU Xiu-min, SONG Xiao-qin, LI Xian, XU Chang-jie, CHEN Kun-song (Laboratory of Fruit Quality Biology, Zhejiang University; The State Agriculture Ministry Laboratory of Horticultural Plant Growth , Development and Quality Improvement, Hangzhou, Zhejiang 310029 China)
关键词：
White-fleshed loquat; Red-fleshed loquat; Soluble sugars; Invertase; Sucrose synthase; Sucrose phosphate synthase; Net activity
摘  要：
White-fleshed loquat cultivars Tianzhong,Biqizhong and Bingtangzhong as well as red-fleshed loquat cultivars Baozhu, Dayeyangdun and Dameiguihongpao were used to study the sugar composition difference between white- and red-fleshed loquat flesh and its relation with activities of sucrose-metabolizing enzymes. The results showed that total soluble sugar content of white-fleshed loquats was higher than that of red-fleshed ones, with the highest found in Tianzhong and Bingtangzhong; sucrose was the major sugar in white-fleshed loquats (60% to 70%), followed by fructose (20% to 30%) and glucose (9% to 11%), while the content of these sugars were similar in red-fleshed fruits. Percentage of sucrose among total soluble sugars was significantly higher in white-fleshed fruits than in red-fleshed ones, while percentage of glucose was on the contrary, and that of fructose was similar. Activities of NI, AI, SUS-synthetic and SUS-cleavage were higher in red-fleshed loquat fruits, and that of SPS was similar in two fruit groups. Net activity of sucrose-metabolizing enzymes was negative in both loquat groups, but was lower in red-fleshed ones. The data suggested that the activities of sucrose-metabolizing enzymes were closely related to the difference in soluble sugar accumulation and composition between two loquat groups.

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46