杨梅采后低温贮藏期间蔗糖代谢酶活性与果实花色苷合成关系的研究

A Study on Relationship Between Changes in Activities of Sucrose Metabolism-Related Enzymes and Anthocyanin Synthesis in Harvested Chinese Bayberries During Low Temperature Storage

以"乌种"杨梅果实为试材,在不同低温下测定果实腐烂率、硬度、可溶性糖组分、蔗糖代谢酶活性、尿苷二磷酸葡萄糖、总花色苷以及矢车菊-3-葡萄糖含量,分析低温贮藏期间杨梅果实蔗糖代谢酶活性变化与花色苷合成的关系.结果表明:1℃贮藏较5℃或10℃贮藏更为显著地延缓了杨梅果实在贮藏期间腐烂率的上升和果实硬度的下降,从而有效延长了果实贮藏期;此外,1℃下贮藏可有效降低杨梅果实贮藏期间AI,SPS和SS2活性并显著诱导SS1活性的上升,果实中葡萄糖和蔗糖含量显著低于5℃或10℃贮藏下的果实.而果糖、尿苷二磷酸葡萄糖、总花色苷和C3G含量则显著高于5℃或10℃贮藏下的果实.由此推测,1℃下的低温贮藏可有效调控杨梅果实中蔗糖代谢酶的活性,促进蔗糖逐渐水解为尿苷二磷酸葡萄糖,从而为果实花色苷合成提供充足底物.

The harvested Chinese bayberries cv. ‘Wumei’ were stored at 1 ℃ ,5 ℃ and 10 ℃ and decay in‐cidence ,firmness ,activities of sucrose metabolism‐related enzymes ,contents of soluble sugars ,UDPG , total anthocyanin and cyanidin‐3‐glucoside in the fruit were measured at 2‐day intervals in order to analyze the relationship between change in activities of fruit sucrose metabolism‐related enzymes and anthocyanin synthesis during low temperature storage .The results demonstrated that compared with the fruit stored at 5 ℃ or 10 ℃ ,storage at 1 ℃ significantly inhibited decay occurrence and firmness softening ,thus resul‐ting in remarkable extension of fruit storing period .Again ,compared with the fruit stored at 5 ℃ or 10 ℃ ,storage at 1 ℃ effectively lowered the activities of AI ,SPS and SS2 and increased SS1 activity in the stored fruit ;and had lower glucose and sucrose contents and higher fructose ,UDPG ,total anthocya‐nins and C3G contents .It is ,therefore ,speculated that storage at 1 ℃ can effectively regulate the activi‐ties of sucrose metabolism‐related enzymes and promote a gradual hydrolyzation of sucrose to UDPG ,thus supplying abundant substrate for anthocyanin synthesis .