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以东魁、荸荠种、水梅为试材,研究了杨梅果实发育与糖积累及其关系。根据杨梅果实大小的增加将果实发育大致分为3个阶段,呈双“S型”曲线动态变化:第1阶段(约盛花32d前)果实纵、横径增长最快;第2阶段(32-63d)果核发育硬化,果重增加明显;第3阶段(63d至成熟)果实进入快速增长高峰,果重迅速增加,光合产物在果实中迅速积累。杨梅果实中积累的糖主要是蔗糖,果糖和葡萄糖仅占总糖的1/4,蔗糖含量在发育初期和中期都较低,盛花52d后开始快速积累直至果实成熟,东魁高于水梅、荸荠种;葡萄糖和果糖变化大致保持同步,第1阶段较高,第2阶段降到最低,第3阶段迅速积累达到最高,与蔗糖积累基本保持一致,成熟时东魁与水梅较荸荠种高且相近。杨梅果实中酸性转化酶(Ivr)与中性转化酶(Nvr)活性变化趋势相同,幼果早期最高,中期降低后维持较低活性直至成熟。品种间pH值变幅相似,果实发育第1阶段最高,第2阶段降到最低,转色后上升。相关分析表明:果实发育动态与蔗糖、葡萄糖、果糖的积累存在着极显著的相关关系,其中果实横径的增加与果实糖积累组分中蔗糖的变化2者间相关性最大(r=0.93255**)。
Dongkui, water chestnut and water plum were used as experimental materials to study the relationship between fruit development and sugar accumulation in Bayberry. According to the increase of the fruit size, the fruit development was divided into three stages, showing the dynamic change of the double “S” curve: the fruit length and width increased fastest in the first stage (about 32 days before flowering); the second stage (32- 63d), the fruit core hardens and the fruit weight increases obviously. The fruit in the third stage (63d to mature) enters the peak of rapid growth, the fruit weight rapidly increases, and the photosynthate rapidly accumulates in the fruit. The accumulation of sugar in bayberry fruit is mainly sucrose, fructose and glucose accounted for only 1/4 of the total sugar, sucrose content in the early and middle stages of development are low, full bloom 52d after the rapid accumulation of fruit until mature, Water chestnut species; the changes of glucose and fructose remained roughly the same, the first phase is higher, the second phase is reduced to a minimum, the third phase of rapid accumulation reached the highest, basically consistent with the accumulation of sucrose, mature Dongkui and plum than water chestnut species And similar. Myrica rubra fruit acid invertase (Ivr) and neutral invertase (Nvr) activity of the same trend, young fruit early highest, mid-lower reduced to maintain a low activity until maturity. The amplitude of pH between cultivars was similar, the highest in the first stage of fruit development, the lowest in the second stage, and then increased after the color change. Correlation analysis showed that there was a significant correlation between fruit development and the accumulation of sucrose, glucose and fructose, and the correlation between the fruit diameter and sucrose content in the sugar accumulation component was the highest (r = 0.93255 * *).