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 > 砀山酥梨不同发育时期套袋对石细胞发育的影响 园艺学报 2007,34 (3) 565-568
Position: Home > Articles > Bagging at Different Developmental Stages on Sclereid Formation in ‘Dangshansu’ Pear Fruit Acta Horticulturae Sinica 2007,34 (3) 565-568

砀山酥梨不同发育时期套袋对石细胞发育的影响

作  者：
张振铭;施泽斌;张绍铃;乔勇进;陶书田
单  位：
南京农业大学园艺学院
关键词：
梨;套袋;果实品质;石细胞;酶
摘  要：
以不同发育时期套袋处理的砀山酥梨为试材,研究了果实石细胞团的密度、大小、含量、几种相关酶的活性变化及果实品质等。结果表明,套袋后果实可滴定酸含量显著高于对照,而可溶性固形物、可溶性总糖含量、单果质量及果实内石细胞含量等均低于对照;果实内石细胞团的分布密度在幼果期较高,随着果实发育膨大密度渐低,接近成熟前两个月左右趋于稳定,石细胞团的纵径、横径是随着果实发育先增大后减小,而后又稍有增大,果实石细胞含量也是先增加后减少,在盛花后49d达到最大值。不同时期套袋的果实内苯丙氨酸解氨酶、过氧化物酶及多酚氧化酶的活性均低于对照,其活性变化是在果实发育初期较高,盛花后63～77d处于低水平,且缓慢下降,这与果实内石细胞最终含量成正相关。
译  名：
Bagging at Different Developmental Stages on Sclereid Formation in ‘Dangshansu’ Pear Fruit
作  者：
ZHANG Zhen-ming,SHI Ze-bin,ZHANG Shao-ling,QIAO Yong-jin,and TAO Shu-tian(Department of Horticulture,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
Pear;Bagging;Fruit quality;Sclereid;Enzyme
摘  要：
Fruit of pear cultivar Dangshansu were used as materials for investigating the relationship among sclereids,related enzymes and fruit quality.The results showed that fruit had the similar developmental course either bagged or not,the density of sclereid group was high at the early stage,then decreased with the fruit development,and became stable two months before ripeness.The size of sclereid group increased gradually during early stage,then decreased and increased again with fruit development,while the quantity of sclereid increased also during early stage and decreased,but reached to max 49 d after anthesis,in accordance with the activities decline of POD(Peroxidase),PAL(Phenylalanine ammonia-lyase),and PPO(Polyphenol oxidase)enzymes.In control and bagging treatments,the content of titratable acid in bagged fruit was higher,but TSS(total soluble solid),total soluble sugars and fruit mass were lower than that in unbagged fruit.Especially the quantity of sclereid in bagged fruits were markedly decreased than that in unbagged fruit at all stages.Meanwhile,compared with that of bagged fruit,activities of all the three enzymes were more lower in bagged fruit,indicating that the activities of POD,PAL and PPO were positively related to the formation of sclereids.

相似文章

导出引用
计量
文章访问数: 11
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