梨果实发育中果肉及种子钙和果胶含量的变化

Changes of Calcium in Flesh, Seeds and Pectin Content during Pear Fruit Development

以果实耐贮性和质地有明显差异的‘黄花’和‘湘南’梨品种为试材,研究了果实发育过程中果肉与种子中Ca2+、总钙含量和果肉果胶含量的动态及其相互关系。结果表明:1)两品种果肉细胞中总钙和Ca2+含量在幼果发育前期较高,以后呈下降趋势,采收时黄花梨果肉中的总钙含量明显高于湘南梨;2)种子中总钙含量远高于果肉,随果实发育而逐渐上升,且黄花梨在7月中旬果实膨大期后上升加快直至采收,而湘南梨则在7月中旬后停止上升;种子中的Ca2+含量在后期均有一个迅速上升峰;3)原果胶含量在果实发育前期上升,中后期下降,后期黄花梨远低于湘南梨;而水溶性果胶呈逐渐上升的趋势,两品种较为接近。

'Huanghua' and ' Xiangnan' pears that were significantly different in storage and texture trait were used to investigate contents of Ca2+ , total calcium in flesh, seeds and pectin, the results showed that: 1) Contents of Ca2+ and total calcium were the highest in young fruit stage, then they decreased along with fruits development. Content of calcium in flesh of 'Huanghua' was significantly higher than that of Xiangnan before harvest; 2) Total calcium content in seeds was much higher than that in flesh, and it increased along with fruits development gradually. Content of total calcium in seeds of 'Huanghua' kept rising after rapid expanding stage of middle July, while that of ' Xiangnan' stopped rising after late July. A Ca2+ rapid rising peak in seeds of two cultivars appeared in late fruit development; 3) Content of proto pectin increased first, and then it began to decrease . The period when proto pectin in ' Huanghua' stopped increasing was earlier than that of ' Xiangnan', and proto pectin of ' Huanghua' was significantly lower than that of ' Xiangnan' in late fruit development. Water-soluble pectin contents of two cultivars increased gradually, and they were adjacent.