‘赛蜜酥1号’枣及其芽变品系果实的性状差异

Character Difference of Jujube Fruit between‘Saimisu 1’and Its Budding Mutation Line

该试验以‘赛蜜酥1号’枣及其芽变品系‘赛蜜酥2号’果实为试验材料,运用流式细胞术对它们的倍性进行鉴定,采用石蜡切片法进行果实细胞组学的观察,并对两者果实生长发育过程中的内外观品质及决定果实口感的蔗糖代谢相关酶活性进行比较分析,为深入研究芽变对枣果实口感、品质造成的影响提供理论支持。结果表明:(1)‘赛蜜酥2号’芽变品系的细胞倍性未发生改变,仍为二倍体。(2)两个枣品种(系)果实在外部形态上有明显区别,‘赛蜜酥1号’为卵圆型,‘赛蜜酥2号’为扁圆型,且后者的果形指数成熟时大于1,单果质量高于前者,核小、可食率更高,皮薄果实更加酥脆;‘赛蜜酥1号’果皮的蜡质层厚度一直大于其芽变枣,两者角质层厚度和表皮层厚度的变化趋势基本一致,但厚度之间具有显著差异。(3)影响果实细胞生长、分裂,果实脱落的各类激素水平在品种间均存在显著差异,‘赛蜜酥2号’IAA和GA_(3)含量显著高于‘赛蜜酥1号’,使之果形更大。(4)两个枣品种(系)果实可溶性糖、可滴定酸、维生素C、植物淀粉、可溶性蛋白含量等随发育时期的变化趋势一致,但含量水平之间存在差异,‘赛蜜酥2号’果实的糖含量、维生素C含量更高,可滴定酸含量更低,口感更甘甜。(5)两品种枣果实的蔗糖代谢相关酶活性在果实迅速生长的膨大期都存在着显著差异,也导致‘赛蜜酥2号’果实甜度明显高于‘赛蜜酥1号’。研究发现,两个枣品种均为二倍体,它们在果实外部形态上存在明显区别,易于分辨;芽变品系‘赛蜜酥2号’果实更大,核小、可食率更高,皮薄更加酥脆,口感更甘甜。

In this experiment,‘Saimisu 1’Jujube and its bud‘Saimisu 2’fruits were used as experimental materials.Their ploidy was identified by flow cytometry,and the fruit cell omics was observed by paraffin section method.We also analyzed the internal appearance quality of both fruits and the enzyme activity related to sucrose metabolism in determining the fruit taste,so as to provide data support for the further study of the influence of bud change on the taste and quality of jujube fruits.The results showed that:(1)the cell ploidy of the two jujube varieties(strain)did not change,both are diploid.(2)‘Saimisu 1’jujube fruit is ovoid,while‘Saimisu 2’jujube fruit is flat round,and the latter fruit shape index is greater than 1,the weight of single fruit is higher than the former,core smaller,edible rate is higher,thinner skin and fruit is more crisp;(3)There are significant differences in the levels of various hormones affecting fruit cell growth,division and fruit abscission among varieties.The contents of IAA and GA_(3) of‘Saimisu 2’are significantly higher than that of‘Saimisu 1’,which makes the fruit shape larger.(4)In terms of internal quality,The fruits of the two jujube varieties(strain),such as soluble sugar,titrating acid,vitamin C,plant starch,soluble protein content,are consistent with the development period,but there are differences between the content levels,The‘Saimisu 2’has higher sugar,vitamin C,lower acid and sweeter taste.(5)The sucrose metabolism-related enzyme activities of the two jujube fruits were significantly different in the expansion period of rapid fruit growth,which also led to the sweetness of‘Saimisu 2’was significantly higher than that of‘Saimisu 1’.Research found both jujube varieties are diploid,they have obvious differ-ences in the external shape,easy to distinguish;The product‘Saimisu 2’has larger fruit,smaller core,higher edible rate,thinner and crispy skin,and sweeter taste.