‘乔纳金’苹果及其脆肉芽变果实质地发育机理

doi:10.3864/j.issn.0578-1752.2014.04.013

摘要/Abstract

摘要： 【目的】研究‘乔纳金’苹果及其脆肉芽变果实发育后期硬度与脆度的变化、果实香气成分含量以及果实软化相关基因的表达差异，旨在为全面认识该脆肉芽变的发育机理提供科学依据，并为进一步丰富苹果果实质地品质发育的理论体系提供基本资料。【方法】以‘乔纳金’苹果及其脆肉芽变苹果发育后期的果实为试材，检测果实硬度、脆度、香气成分含量以及乙烯生物合成基因ACO、ACS和果实软化有关基因PG、PME、β-Gal、α-L-Af、XET、AM、LOX及β-xyl的表达量。【结果】‘乔纳金’苹果及其脆肉芽变果实发育后期的果实硬度与脆度整体均呈下降趋势，其中在采前50-35 d有个快速下降过程，但脆肉芽变的果实硬度与脆度均显著高于‘乔纳金’；‘乔纳金’苹果酯类化合物的种类数与含量分别是其脆肉芽变的1.5倍和1.2倍，而醇类和醛类化合物含量分别仅是其脆肉芽变的15.1%和14.3%；‘乔纳金’苹果ACO基因表达量前后变化很大，在花后120 d有一个明显的表达峰，花后113-120 d表达量（2 995.8）占总表达量（3 039.6）的98.6%，而‘乔纳金’硬肉芽变果实ACS和ACO基因表达量前后变化不大，总表达量仅分别相当于‘乔纳金’的73.9%和1.1%，且表达峰均滞后于‘乔纳金’；‘乔纳金’苹果PG及XET等6个基因在花后113-120 d表达量均占总表达量的35%以上，是引起‘乔纳金’苹果果实硬度与脆度快速下降的主要原因，而‘乔纳金’脆肉芽变果实参试的12个基因总表达量（1 021.9）仅是‘乔纳金’（4 399.1）的23.2%，其中PG、α-L-Af、 XET和β-Gal等4个基因表达量分别是‘乔纳金’的12.5%、62.7%、72.6%和75.3%。【结论】‘乔纳金’苹果酯类成分种类多、含量高，而脆肉芽变醇类和醛类成分种类多、含量高；两份材料果实发育后期果实硬度和脆度的差异及其变化可能是ACS、ACO、PG、β-Gal、β-xyl、α-L-Af和 XET等多种基因协同作用的结果，其中ACO、PG、β-Gal和XET是关键基因。

关键词: 乔纳金苹果 , 脆肉芽变 , 质地 , 基因表达 , 香气物质

Abstract: 【Objective】 The differences of the firmness, fracturability, contents of aroma components and expression of softing relevant genes during later-developing stage of fruit between ‘Jonagold’ and its bud mutation were studied to completely understand the mechanism of a crisp-fleshed bud mutation of ‘Jonagold’ apple. Furthermore, these results will be beneficial for perfecting the theoretical system of the quality development of fruit texture. 【Method】 The fruits of ‘Jonagold’ apple variety and its crisp-fleshed bud mutation during later-developing stage were used. Some physiological index, such as the content of firmness, fracturability and aroma components, and the expression of genes participating in ethylene synthesis (ACO,ACS) and fruit softing (PG, PME, β-Gal, α-L-Af, XET, AM,LOX and β-xyl) were measured. 【Result】 The firmness and fracturability of the fruits of ‘Jonagold’ apple and its crisp-fleshed bud mutation during later-developing stage were decreased in general, especially 50-35 d before harvest. The firmness and fracturability of bud mutation were much higher than ‘Jonagold’. The species numbers and contents of ester compounds of ‘Jonagold’ apple were 1.5 times and 1.2 times of bud mutation, but the content of alcohols and aldehydes of ‘Jonagold’ apple were 15.1% and 14.3% of bud mutation; the expression of ACO changed very greatly during the development of ‘Jonagold’ fruit, while the expression of ACS and ACO changed little in the bud mutation, which were 73.9% and 1.1% of ‘Jonagold’ , and the expression peaks of bud mutation lagging behind ‘Jonagold’. In ‘Jonagold’ fruit, the expressions of PG, PME, β-Gal, α-L-Af, XET, AM,LOX and β-xyl during 113-120 d after fullbloom were all over 35% of the total expression, which were the main reasons of the firmness and fracturability declined rapidly; while the total expression of 12 genes measured, the bud mutation was 23.2% of ‘Jonagold’, which PG,α-L-Af, XET and β-Gal was 12.5%, 62.7%, 72.6% and 75.3%, respectively. 【Conclusion】 The species numbers and contents of ester compounds were higher in the fruits of ‘Jonagold’ apple than in its bud mutation, while the species numbers and contents of alcohols and aldehydes were opposite. The difference of the firmness and fracturability of the fruits of ‘Jonagold’ and its bud mutation during later-developing stages may be the results of synergistic effects of ACS, ACO, PG, β-Gal, β-xyl , a-L-Af and XET genes, among them, ACO, PG, β-Gal and XET may be the key genes.

Key words: ‘Jonagold&rsquo, apple , crisp flesh sport , texture , gene expression , aroma components

陈学森, 宋君, 高利平, 冀晓昊, 张宗营, 毛志泉, 张艳敏, 刘大亮, 张芮, 李敏. ‘乔纳金’苹果及其脆肉芽变果实质地发育机理[J]. 中国农业科学, 2014, 47(4): 727-735.

CHEN Xue-Sen, SONG Jun, GAO Li-Ping, JI Xiao-Hao, ZHANG Zong-Ying, MAO Zhi-Quan, ZHANG Yan-Min, LIU Da-Liang, ZHANG Rui, LI Min. Developing Mechanism of Fruits Texture in ‘Jonagold’ Apple and Its Crisp Flesh Sport[J]. Scientia Agricultura Sinica, 2014, 47(4): 727-735.

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