新疆红肉苹果杂交后代绵/脆肉株系果实质地差异相关酶活性的初步研究

The Preliminary Study on the Enzymes Activity Related to Fruit Texture of the Fruit of Soft/Crisp Strains from the Cross Progenies o‘fFuji’and Malus sieversii

以‘富士’×新疆红肉苹果杂交F1群体中的2个绵肉株系‘绵肉1号’、‘绵肉2号’和2个脆肉株系‘脆肉1号’、‘脆肉2号’不同发育时期的果实为试材,测定其果实硬度、脆度、乙烯释放量和细胞壁降解酶活性,分析探讨它们之间的相关性。结果表明:①2个脆肉株系各个时期的果实硬度和脆度均显著高于2个绵肉株系;②在幼果期和果实膨大期的乙烯释放量均小,绵肉株系与脆肉株系间差异不明显,在花后130d的成熟期,2个绵肉株系的乙烯释放量是2个脆肉株系的10倍;③2个绵肉株系果实的果胶酶和β–半乳糖苷酶活性绝大部分发育时期高于2个脆肉株系,而α-L–阿拉伯呋喃糖苷酶、β–木糖苷酶、淀粉酶和脂氧合酶的活性在发育前期差异较小,到发育后期2个绵肉株系显著高于2个脆肉株系;④相关分析显示,绵肉脆肉特性与多聚半乳糖醛酸酶、α-L–阿拉伯呋喃糖苷酶及淀粉酶活性密切相关。

Using the two soft strains ＇Mianrou 1＇ and ＇Mianrou 2＇ and two crisp strains ＇Cuirou 1＇ and ＇Cuirou 2＇ selected from the F1 cross progenies of ＇Fuji＇ and Malus sieversii as the experimental materials, we measured the fruit firmness, fracturability, ethylene release and cell wall degrading enzymes and analyzed their correlation. The results indicated that： 1 ） The firmness and fracturability of two crisp strains were extremely significantly higher than that of two soft strains during various period; 2） The ethylene production rate was low and there is no obvious difference between the soft and crisp strains in the young fruit and fruit enlargement period, but the ethylene release rate in the fruit of two soft strains isten times of that of two crisp ones in 130 days after blossom, which the fruit reached the mature period; 3 ） Activity of pectinase and β-galactosidase in two soft strains were higher than that of two crisp strains in the most fruit growing period. But for the activity of a-L-arabinofuranosidase, 13-xylosidase, amylase and lipoxygenase, the difference between that in the two crisp and soft strains was little in the early fruit development period, while the activity of them in the two soft stains were significantly higher than that of two crisp strains in the later fruit growing period; 4） The correlation analysis showed that the soft/crisp flesh character was closely related to the enzyme activities ofpolygalacturonase, a-L-arabinofuranosidase and amylase.