蔗糖代谢相关酶在温州蜜柑果实糖积累中的作用

Roles of Sucrose- Metabolizing Enzymes in Accumulation of Sugars in Satsuma Mandarin Fruit

在不同发育时期测定了宫川温州蜜柑果实中蔗糖、葡萄糖和果糖含量以及蔗糖代谢相关酶———酸性转化酶 (AI)、中性转化酶 (NI)、蔗糖合成酶 (SS)和蔗糖磷酸合成酶(SPS)的活性 ,并对果实中糖积累与酶活性的关系进行了分析。结果表明 :蔗糖代谢相关酶的综合作用 (蔗糖代谢相关酶的净活性 )是影响果实糖积累的重要因子之一。膨大期末至着色期初是果实中糖积累和蔗糖代谢相关酶的净活性变化的转折时期。着色期前果实中蔗糖代谢相关酶的净活性为负值 ,蔗糖缓慢积累 ;进入着色期蔗糖代谢相关酶的净活性转为正值 ,蔗糖积累迅速。完熟期果皮组织中蔗糖代谢相关酶的净活性为负值 。

The content of sucrose,glucose,fructose and the activities of sucrose metabolizing enzymes(acid invertase,neutral invertase,sucrose synthase and sucrose phosphate synthase)in the fruits of Citrus unshiu Marc.cv.Miyagawa wase were measured.It was observed that compositive action of sucrose metabolizing enzymes(net activity of sucrose metabolizing enzymes)was one of the important factors affecting sugar accumulation in fruit.The transition of sugar accumulation and net activity of sucrose metabolizing enzymes was the period from the end of fruit enlargement to the onset of fruit coloring in fruits.Before the stage of fruit coloring,the net activity of sucrose metabolizing enzymes was below zero,sucrose accumulated slowly in fruit.During stage of fruit coloring,the net activity of sucrose metabolizing enzymes was positive,and sucrose accumulated rapidly in fruit.During the stage of fruit full ripe the net activity of sucrose metabolizing enzymes was negative in peel tissue,and accumulation of hexoses was higher in comparison with edible tissue.