枇杷果色形成过程中质体超微结构的观察

Observation on the Plasmid of Loquat Fruit Colour Development from Ultra-structure Angle

为了探索类胡萝卜素积累与质体的超微结构变化的关系,以邗江枇杷园的大红袍果实为试材,观察了枇杷果实色泽形成过程中,质体的超微解剖结构发生的变化。结果表明:早期绿色果皮的特点是叶绿体具有典型的基粒-基粒类囊体结构,叶绿体结构完好;在黄绿色时期叶绿体类囊体系统解体,质体已不具备叶绿体的典型结构;在黄色、橙黄色的果皮中,质体球数增加,脂类物质增多,从而为脂溶性色素-类胡萝卜素在果实成熟期的大量积累提供了基础。

In order to explore the relationship between carotenoid accumulation and the changes of ultrastructure of p｜astid, taking Dahongpao loquat fruits of Loquat garden in Hanjiang as experimental materials, from ultrastructure angle,the change of plasmid at each stage of loquat fruit development was observed. The results showed that at green stage,the structure of chloroplast was completely well,characterized with a typical gra- num-granum thylakoid structure; at yellow-green stage, chloroplast disintegrated generally, had no typical structure of chloroplast any more; at yellow and orange stage, the ball in plasmid increased gradually, correspondingly,the lipid content was raised,which provided a basis for carotenoid accumulation in the plasmid.