枣主栽品种酸组分含量动态变化与相关基因表达分析

Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba

以冬枣、灰枣和骏枣3个枣(Ziziphus jujuba Mill)主栽品种为试材,采用高效液相色谱检测其果实发育过程中主要酸组分含量变化,并对发育过程中酸代谢相关基因表达进行分析。结果表明,3个枣主栽品种成熟果实中苹果酸含量最高,表明苹果酸是引起其果实酸味的主要成分。3个枣主栽品种果实发育过程中苹果酸、柠檬酸和奎宁酸含量变化趋势基本一致,均呈现先升高后下降的趋势,但脆熟期之后冬枣的3种酸组分含量持续下降,灰枣、骏枣酸含量在完熟期时均略有回升。3个枣主栽品种果实发育前期均以柠檬酸积累为主,从白熟期结束进入脆熟期苹果酸开始迅速积累并占主导地位。枣果实发育过程中ZjACO1、ZjACO2和ZjCS3基因与苹果酸、柠檬酸和奎宁酸的积累密切相关,而ZjCS2和ZjMDH12基因对其酸组分的降解起到一定的调控作用。

The contents of main acid components in the fruits of three main Jujube Cultivars(Ziziphus jujuba Mill),Dongzao,Huizao and Junzao,were detected by high performance liquid chromatography(HPLC),and the expression of acid metabolism related genes during the fruit development was analyzed.The results showed that the content of malic acid was the highest in the ripe fruits of the three jujube cultivars,indicating that malic acid was the main component causing the sour taste of the fruits.The contents of malic acid,citric acid and quinic acid of the three main cultivars of jujube showed the same trend during the fruit development,and all showed the trend of first increasing and then decreasing,but the contents of three acid components of Winter jujube continued to decrease after the brittle ripening stage,and the contents of lime jujube and Junjujube acid increased slightly at the full ripening stage.In the early stage of fruit development,citric acid accumulation was dominant in the three main cultivars of jujube,and malic acid rapidly accumulated and dominated from the end of white ripening stage to crisp ripening stage.ZjACO1,ZjACO2 and ZjCS3 genes were closely related to the accumulation of malic acid,citric acid and quinic acid,while ZjCS2 and ZjMDH12 genes played a certain regulatory role in the degradation of acid components in jujube fruit.