‘京白梨’果实后熟软化与糖、淀粉代谢及其基因表达的关系

doi:10.3864/j.issn.0578-1752.2015.13.011

摘要/Abstract

摘要： 【目的】探讨糖和淀粉代谢及其基因表达与京白梨果实软化的关系，为果实贮藏保鲜技术提供依据。【方法】以‘京白梨’果实为试材，经低温和1-MCP处理，测定果实后熟软化过程中硬度、呼吸速率、可溶性糖和淀粉含量及相关酶活性，并对其关键酶基因（AM、SPS、SS和AI）进行实时荧光定量PCR分析。【结果】采后‘京白梨’果实淀粉快速降解，与硬度下降呈极显著正相关关系，低温和1-MCP处理极显著抑制了淀粉含量的下降，降低了其与硬度间的相关水平。同时，淀粉酶（AM）活性快速增加，与硬度和淀粉含量变化极显著相关，且AM的表达量也迅速积累，淀粉酶活性和AM表达量的增加均显著受到低温和1-MCP处理的抑制。常温下，可溶性糖中唯有葡萄糖含量显著下降，果糖和蔗糖含量则有所增加，低温和1-MCP处理则显著抑制了葡萄糖含量的下降以及果糖和葡萄糖含量的增加。蔗糖代谢酶中仅酸性转化酶（AI）活性与果实软化显著相关，其活性和基因表达量的增加时期主要表现在呼吸跃变后期，滞后于AM。蔗糖磷酸合成酶（SPS）和蔗糖合成酶（SS）活性与硬度变化相关性不显著，但随果实软化均表现较高活性和基因表达水平，与蔗糖和果糖间相关性显著，受到低温和1-MCP处理的显著调节。【结论】淀粉降解与‘京白梨’果实软化的关系较为密切，AM是果实软化初期的重要酶；蔗糖代谢参与了‘京白梨’果实后熟软化，AI主要作用于果实后熟软化的后期阶段，SPS和SS能通过调控可溶性糖分的组成和含量来参与果实软化的生理过程。

关键词: &lsquo, 京白梨&rsquo, ；果实软化；糖；淀粉；代谢；基因表达

Abstract: 【Objective】The aim of this study is to investigate the relationship between sugar and starch metabolism and fruit softening so as to provide a basis for developing better storage technology in ‘Jingbaili’ fruits. 【Method】‘Jingbaili’ pear fruits, treated at low temperature and with 1-MCP, were taken as the sample materials to determine the firmness, respiration rate, sugar and starch contents and the activities of related enzymes, and the key enzymes gene expression (AM, SPS, SS, and AI) were analyzed by real-time fluorescence quantitative PCR during fruit ripening and softening. 【Result】During storage of ‘Jingbaili’ fruits, the starch contents decreased rapidly, showing a positive correlation significantly with firmness, and this trend was dramatically inhibited at low temperature with 1-MCP treatment. Also, the activity of amylase (AM) increased rapidly, which was significantly related with the changes of firmness and starch contents, and AM gene expression also accumulated rapidly with fruit softening. These processes showed a strongest effect at low temperature with 1-MCP treatment. During storage, only the glucose contents showed a significant decreasing trend, the contents of fructose and sucrose increased slightly, but they were inhibited at low temperature with 1-MCP treatment. Among sucrose-metabolized enzymes, only acid invertase (AI) activity was significantly correlated with firmness, but its activity and gene expression increased mainly at late stage of storage, lagging behind AM. Sucrose phosphate synthase (SPS) and sucrose synthase (SS) activities were not correlated significantly with firmness, but they showed higher activity and gene expression, and had a close relationship with the contents of sucrose and fructose, significantly regulated at low temperature with 1-MCP treatment. 【Conclusion】There was a strongest relationship between starch degradation and ‘Jingbaili’ fruit softening, AM was an important enzyme involving at early softening stage. Sucrose metabolism involved in fruit ripening and softening, but AI mainly affected the softening process at late stage and both SPS and SS were perhaps involved in the physiological processes of softening by means of regulating the composition and contents of the soluble sugars during fruit softening.

Key words: ‘Jingbaili&rsquo, pear, fruit softening, sugar, starch, metabolism, gene expression

齐秀东，魏建梅，赵美微，彭红丽，张海娥. ‘京白梨’果实后熟软化与糖、淀粉代谢及其基因表达的关系[J]. 中国农业科学, 2015, 48(13): 2591-2599.

QI Xiu-dong, WEI Jian-mei, ZHAO Mei-wei, PENG Hong-li, ZHANG Hai-e. Relationship Between Fruit Softening and the Metabolism of Sugar and Starch and Their Related-Gene Expression in Post-Harvest ‘Jingbaili’ Fruits[J]. Scientia Agricultura Sinica, 2015, 48(13): 2591-2599.

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