细胞壁组分及酶活性与清见果实囊衣绵韧的相关性

Correlations of Albedo Fracture Toughness with Cell Wall Substances and Enzyme Activities in Kiyomi Fruits

以清见杂柑为研究材料,进行定点和定期的跟踪测定,探究清见果实囊衣中果胶类物质、纤维素、半纤维素、木质素含量和果胶甲酯酶、多聚半乳糖醛酸酶、纤维素酶活性在花后120~300 d的动态变化情况,及其与清见果实囊衣绵韧程度的相关性。结果表明：囊衣胞壁物质含量在成熟后期均有下降,多聚半乳糖醛酸酶和纤维素酶活性在后期处于上升趋势,果胶甲酯酶则相反;较高水平的水溶性果胶和低水平的木质素、纤维素、半纤维素有利于清见果实良好化渣性的形成;从花后210~300 d,细胞壁中多聚半乳糖醛酸酶、纤维素酶活性高低是决定囊衣质地绵韧程度的关键因子。

The changes in albedo cell wall substances such as water-soluble pectin（WSP）, cellulose（CEL）, hemicellose（HC） and lignin and related enzyme activities such as pectinesterase（PME）, polygalacturonase（PG） and cellulase（Cx） in Kiyomi fruits during 120–300 days after flowering were explored and correlated with albedo fracture toughness. The results showed that the contents of WSP, CEL, HC and lignin decreased during the later stages of maturation; the activities of PG and Cx increased, whereas the opposite trend was observed for PME activity. Low levels of CEL, HC and lignin and high contents of WSP were beneficial to reduce the fracture toughness of albedo in Kiyomi fruits. The key hydrolases affecting albedo fracture toughness in Kiyomi during 210–300 days after flowering were PG and Cx.