草莓果实发育成熟过程中糖苷酶和纤维素酶活性及细胞壁组成变化

Changes in Glycosidases and Cellulase Activities, and Cell Wall Composition inStrawberry Fruitsduring Developmentand Ripening

以丰香和红丰草莓为试材,对果实发育成熟过程中细胞壁水解酶活性和细胞壁成份变化进行了研究。结果表明:半乳糖苷酶和α-甘露糖苷酶活性随草莓果实成熟而提高,葡萄糖苷酶活性不随草莓果实成熟而提高。随着果实发育成熟,纤维素酶活性、果胶酶活性不断提高。果实中未检测到内切多聚半乳糖醛酸酶活性,外切多聚半乳糖醛酸酶活性变化不随果实成熟软化而提高。随果实发育成熟,细胞壁中可溶性果胶和半纤维素增加,而离子结合果胶和共价结合果胶及纤维素减少。

Experiments were carded out with two strawberry （Fragaria×ananassa Duch.） cultivars Fengxiang and Hongfeng, with different softening characteristics during growth, ripening and postharvest storage. The fruits were harvested at different stages of growth and ripening, as assessed by size and the coloration of the surface of the fruits. We selected the following stages： small and green （S1）, large and green （S2）, white （S3）, reddish （$4）, and fully red （S5）. The main results were as follows. Both α- and β-galactosidase activities were changed with ripening of strawberry fruits （Fig.lA, B）. Of the strawberry cultivars tested, no correlation was found between glucosidase activity and fruit ripening （Fig. 1C, D）. α-Mannosidase is an enzyme being ionically bound with cell wall and its activities is correlated with the softening of strawberry fruits （Fig. 1E, F）. No β-mannosidase has been detected in strawberry. The activities of cellulaseincteasedas the strawberry fruits developed from stage of small and green to stage of overripe （Fig.2A）. The activities of PME increased during the development of strawberry fruits （Fig.2B）. Endo-PG wasnot detected in strawberry, and exo-PG was not related to fruit ripening （Fig.2C）. Changes in cell wall component contents were clearly related to the changes in the firmness of strawberry fruits. The increase in soluble pectin, together with reduction of ionically bound pectin content, covalently bound pectin content （Fig.3A, B） and cellulose （Fig.3A, B） resulted in softening of strawberry fruits.