不同质地杨梅果实肉柱细微构造与细胞壁组分及相关酶活性分析

Study on Microstructure,Cell Wall Components and Related Enzymes Activity in Carneous Column of Different Texture of Chinese Bayberry Fruits

使用激光共聚焦荧光显微镜观察了3个不同质地杨梅品种成熟果实的肉柱形态构造,并测定了果实细胞壁主要组分含量及相关酶的活性。结果表明:杨梅品种"荸荠种"与"东魁"的果实肉柱头部为圆钝型,而"硬丝安海变"的肉柱头部较为尖瘦;在3个品种果实肉柱的中心位置均可见类似维管束状组织贯穿,并均与头部顶端具有一个凸起的颗粒状物体相连接;在不同品种间肉柱横截面面积、细胞壁厚度与单位面积细胞数量差异不显著,但是东魁的肉柱横截面细胞数量显著大于其他2个品种的;硬丝安海变的果实硬度和细胞壁乙醇不溶物含量最高,与荸荠种差异显著;硬丝安海变与东魁的果实纤维素含量极显著高于荸荠种的,而纤维素酶活性与此正好相反;荸荠种的果实半纤维素含量及半纤维素酶活性显著高于其他2个品种的;荸荠种的果实水溶性果胶含量最高,极显著高于东魁的;荸荠种的果实果胶酶活性最低,极显著低于其他2个品种的。

The mature fruits of different texture of three Chinese bayberry cultivars were used as experimental materials,the microstructure of their carneous columns was observed through laser scanning confocal microscope,and the cell wall components and related enzymes activity in their carneous columns were measured.The results showed that the top of fruit carneous column in Chinese bayberry cultivars ＂Biqizhong＂and ＂Dongkui＂was obtuse,while the top of fruit carneous column in Chinese bayberry cultivar ＂Yingsianhaibian＂was sharp and thin.There is a vascular-bundle-like tissue in the central position of fruit carneous column of three Chinese bayberry cultivars,and this tissue runs through the whole fruit and links with the raised granular object on the fruit top.There were no significant differences in the cross-sectional area,cell wall thickness and number of cells per unit area of fruit carneous column among different cultivars.The cross-sectional cell number of fruit carneous column of＂Dongkui＂was significantly higher than that of other two cultivars.Both the fruit firmness and the cell-wall alcohol-insoluble residue content of＂Yingsianhaibian＂were the highest,and they were significantly higher than those of＂Biqizhong＂.In addition,the cellulose content in fruits of ＂Yingsianhaibian＂and ＂Dongkui＂was very significantly higher than that of＂Biqizhong＂,while the performance of cellulase activity was on the contrary.The hemicellulose content and hemicellulase activity in fruit of＂Biqizhong＂were significantly higher than those of other two cultivars.The water-soluble pectin content in fruit of＂Biqizhong＂was the highest,and was very significantly higher than that of＂Dongkui＂.The pectinase activity in fruit of＂Biqizhong＂was the lowest,and was very significantly lower than that of other two cultivars.