ABA处理对香蕉果实淀粉代谢的影响

Effects of ABA Treatment on Starch Metabolism in Banana Fruit

以巴西蕉为试验材料,用0.5 mmol/L ABA(生产中常用浓度)分别处理抽蕾20 d和抽蕾60 d的香蕉果穗,研究其对香蕉果实中4种不同类型淀粉含量的影响。结果表明:刚采收时,与对照(水处理)相比较,ABA处理的香蕉果皮颜色呈绿黄色,淀粉颗粒形状未发生明显改变;但果实中总淀粉、直链淀粉、抗性淀粉含量分别下降了1.0%、8.18%、0.39%,支链淀粉含量上升了7.18%。可食期与对照相比较,采前ABA处理的香蕉果实总淀粉和支链淀粉的含量分别上升了0.88%和0.5%;直链淀粉和抗性淀粉含量分别下降了1.97%和5.24%;相关性分析表明,采前ABA处理与不同类型淀粉含量变化密切相关,相关系数r=0.829 0,但未达到差异显著水平。

Effects of ABA on the content of four different types of starch in banana fruit were studied with ＇Brazil＇ banana as the tested materials at 20 days after emergencefrom the pseudostem （DAF） and 60 DAF by 0.5 mmol/L ABA treatment. The results showed that the color of banana peel was greenish yellow, and the starch granule characteristics had no obvious change compared with the control （water treatment）. However, the content of total starch, amylose, and resistance contents in fruit were decreased by 1.0%, 8.18%, and 0.39% respectively, and the amylopectin content was increased by 7.18%. At edible stage, compared with the control, the content of total starch and amylopectin in the ABA treatment group were increased by 0.88% and 0.5%, respectively. Amylose and resistant starch content were decreased by 1.97% and 5.24%, respectively. Correlation analysis indicated that ABA treatment before harvest was closely related to the content of different starch, and the correlation coefficient was r=0.829 0, which was not significantly different.