枣易裂品种和抗裂品种间各糖组分含量与裂果的相关性分析

Correlation Analysis between the Sugar Components and Fruit Cracking in Easily Cracked and Resistant Jujube

为分析裂果发生遗传原因和筛选抗裂相关果实性状,以陕北主栽易裂品种‘狗头枣’、‘骏枣’、‘团枣’和抗裂品种‘木枣’、‘相枣’为供试材料,分别采用3,5-二硝基水杨酸法测定还原糖含量、蒽酮法测定可溶性总糖、淀粉和纤维素含量,分析不同抗裂性品种、未裂与裂后枣果、裂果发生期果皮果肉间的可溶性糖与不溶性糖含量差异。研究表明:还原糖含量、纤维素含量:抗裂品种>易裂品种,可溶性总糖含量:易裂品种>抗裂品种;纤维素含量:裂后>未裂;还原糖含量、可溶性总糖含量:果肉>果皮;其他成分含量在各材料中差异不显著;还原糖含量与可溶性总糖含量、纤维素含量呈极显著正相关,可溶性总糖含量与淀粉含量呈显著负相关。以上结论说明:(1)品种的抗裂性与枣果还原糖、可溶性总糖、纤维素含量有关,与淀粉含量无关。还原糖和纤维素含量高、可溶性总糖含量低,抗裂性好;(2)裂果现象的发生虽不会导致枣果中还原糖、可溶性总糖和淀粉含量发生变化,但会使得纤维素含量增加;(3)在裂果发生期,果皮、果肉间存在还原糖和可溶性总糖合成不同步,有可能是导致枣果开裂的原因之一;(4)与品种抗裂性有关的还原糖、可溶性总糖和纤维素的合成具有一定的相关性,而淀粉的合成除了与可溶性总糖含量有关外,相对比较独立。

In order to screen the genetic causes and the characters of resistant to dehiscent fruit in Jujube.In this study,the easy-cracking varieties’Goutouzao’,’Junzao’,’Tuanzao’and the anti-cracking varieties’Muzao’and’Xiangzao’,which are mainly planted in northern Shaanxi,were used as test materials.The 3,5-dinitrosalicylic acid method was used to determine the reducing sugar content,and the anthrone method was used to determine the total soluble sugar,starch and cellulose content.Analyze the difference of soluble sugar and insoluble sugar content in the peel and pulp of different anti-cracking varieties,uncracked fruit,cracking fruit occurrence period,and cracked jujube fruit.Research shows:reducing sugar content,cellulose content:crack resistant varieties>easily cracked varieties,total soluble sugar content:easily cracked varieties>crack resistant varieties;cellulose content:after cracking>uncracked;reducing sugar content,total soluble sugar content:Pulp>Peel;the content of other components is not significantly different in each material;The content of reducing sugar was positively correlated with soluble total sugar and cellulose,and the content of soluble total sugar was negatively correlated with starch content.(1)The anticracking property was related to the content of reducing sugar,soluble total sugar and cellulose,but not to the content of starch.High content of reducing sugar,cellulose and low content of soluble total sugar in fruit at crisp ripening stage were beneficial to anti-cracking.(2)Although the occurrence of fruit cracking does not cause the content of reducing sugar,soluble total sugar and starch to change,the content of cellulose would increased.(3)During the occurrence of fruit cracking,the synthesis of reducing sugar and soluble total sugar was out of step between peel and pulp,which might be one of the reasons for the fruit cracking.(4)Reducing sugars,total soluble sugars and cellulose related to the variety’s crack resistance have a certain correlation,while the synthesis of starch is relatively independent except for the content of total soluble sugars.