套袋对红富士苹果果实糖分积累及相关酶活性影响的研究

Studies on effect of bagging on fruit sugar accumulation and their related enzymes activity in Red Fuji apple

从苹果果实套袋止采收期,每隔20 d在树冠中外部不同方位采样,以不套袋果为对照,研究测定了红富士苹果套纸袋对果实各种可溶性糖和淀粉含量及其相关酶活性的影响。结果表明,套袋红富士苹果果实在发育过程中总糖、还原糖、蔗糖、果糖、葡萄糖和淀粉的含量均不同程度地降低,但糖含量的变化趋势与对照相同。套袋后果实中蔗糖磷酸合成酶(SPS)、蔗糖合成酶(SS)、中性转化酶(NI)、酸型转化酶(AI)和淀粉酶的活性在果实发育过程中低于对照,但是变化动态相一致。其中,对照果实SPS和SS活性波动幅度大,SPS活性随果实成熟呈上升趋势,SS活性上升不大,而套袋果实SPS和SS活性在发育期变化较缓和;随着果实成熟,对照和处理果实NI、AI和淀粉酶活性均呈降低趋势,且NI和AI酶活性变化动态相一致,AI活性略高于NI的活性。

It is indicated that the fruit bagging influenced the content of carbohydrate and starch and the activity of their related enzymes. The results of experiments showed that the content of various soluble sugars （total sugar, reducing sugar, sucrose, fructose, glucose） and starch were lowered to some extent, while suger content had the same changable trend between bagging and control. Correspondingly, the bagging influenced greatly the activity of the metabolism-related phate synthase （SPS）, sucrose synthase enzymes. The results also indicated （SS）, neutral invertase （NI）, acid lower than the control during the bagging course, that the activity of sucrose phosinvertase （AI） and amylase were but there was the same changable trend between bagging and control. There was bigger wave range in the activity of SPS and SS in control, and the the activity of SPS had a raising trend along with the fruit maturity, while that of SS had no obvious change. The changed wave in bagging fruit is not so big as the control during the whole growth period. The activity of NI, AI and amylase reduced gradually after bagging, and the NI and AI had the same trend.