基质培对草莓糖酸和某些生理特性的影响

Effect of Substrate Culture on Sugar and Acid Content and Some Physiological Characteristics of Strawberry Fruit

研究了基质培对丰香和枥乙女草莓糖酸和某些生理特性的影响。结果表明基质培草莓的果实可溶性固形物和可滴定酸含量均略有下降,但不影响固酸比。果糖、葡萄糖和蔗糖三者的比例发生了变化,其中葡萄糖稍有增加,果糖和蔗糖略有减少。酸性转化酶(AI)和中性转化酶(NI)活性在果实刚着色时变化不大,糖积累也较少;进入着色期后,AI和NI活性明显升高,糖积累亦较多。ABA含量在果实着色初期几乎为0,果实2/3着色后直线上升,这时果实正处于糖迅速积累阶段,基质培的ABA含量始终略高于土培;IAA含量在果实成熟过程中一直呈下降趋势,A鄄BA含量的迅速增加发生在IAA含量快速下降之后,基质培的IAA含量始终低于土培。

The effects of substrate culture on sugar and acid and some physiological characteristics in fruit of Tochiotome and Toyonoka strawberry varieties were studied. The results showed that the contents of soluble solids and titratable acid in fruit decreased slightly by substrate culture, which did not affect the ratio of soluble solids content to titratable acid. The substrate culture, however, influenced the proportion of different sugars to total sugars, glucose content increased a little, while the contents of fructose and sucrose decreased slightly. At the beginning of fruit coloration,activities of acid invertase and neutral invertase kept almost one level, sugar accumulated very slowly. After entering the stage of fruit coloration, sugar accumulation accelerated along with the increase of activities of acid invertase and neutral invertase. ABA content at the beginning of fruit coloration was almost zero, it rose sharply when the fruit covered two-thirds of the red. Meanwhile sugar accumulation in fruit was increasing clearly. ABA content in fruit was slightly higher in substrate culture than that in the soil from beginning to end. IAA content decreased during fruit ripening, ABA content happened to increase rapidly after the dramatic reduction of IAA content. IAA content in fruit was always lower in substrate culture than that in soil culture.