李果实中苹果酸含量与花色素苷合成的关系初探

Preliminary study on the correlation between malic acid content and anthocyanin synthesis in plum(Prunus salicina)fruit

以大石早生和黑琥珀李为试材,探讨了果实中苹果酸含量与花色素苷合成的关系。结果表明,果实成熟前果皮中花色素苷含量逐渐增加,果肉中苹果酸含量逐渐下降,而果皮内苹果酸含量不断提高。苹果酸脱氢酶(MDH)和磷酸烯醇丙酮酸羧酶(PEPC)活性测定显示,果皮中的酶活性比果肉高,MDH和PEPC酶活性变化与苹果酸含量变化无显著相关性。外源有机酸促进了果实着色,使果皮中花色素苷含量增加,这说明果皮内酸含量可能与花色素苷合成存在一定关系。

Two plum cultivars（Oishi Wase and Black Amber ）were used as experimental materials and the correlation between malic acid content and anthocyanin synthesis in plum fruit was studied. The results showed that before the fruit matured the anthocyanin content of fruit skin gradually increased and its malic acid content also improved continuously while the malic acid content in fruit flesh gradually decreased. The determination of the enzyme activity indicated that the activity in fruit skin was higher than that in fruit flesh,and there was not a significant correlation between the activities of matate dehydrogenase（MDH）and phosphoenolpyruvate carboxylase（PEPC）and the malic acid content. Exogenous organic acid promoted the fruit pigmentation and made the anthocyanin content in the fruit skin increase, which showed that there could be a certain correlation between the acid content in fruit skin and the anthocyanin synthesis.