摘要
【目的】本文比较分析了枇杷白肉突变体的突变型与野生型生物学特性和果实品质差异,为探讨枇杷白肉果实形成原因,以及进一步揭示枇杷果实品质形成机理奠定基础。【方法】通过田间调查及生理生化测试,分析突变型与野生型的物候期、叶及果实品质差异。【结果】突变型与野生型的物候期十分接近,突变型的果实始熟期比野生型晚1周左右;突变型叶片长度、叶柄长度明显长于野生型,叶片厚度明显薄于野生型;突变型果实的单果重和果实纵横径均小于野生型,果肉的可溶性固形物和总糖含量分别比野生型高出9.2%和9.3%,总酸含量比野生型低21%;突变型果肉的维生素C含量与野生型基本相当;突变型果肉的粗纤维含量比野生型低14.3%,β-胡萝卜素含量仅为野生型的7.55%;突变型果肉的果糖、葡萄糖、蔗糖含量分别比同时期野生型高19%、8%和23%。【结论】突变型的果实始熟期比野生型晚,β-胡萝卜素含量大大低于野生型,总糖、果糖、葡萄糖、蔗糖、均高于野生型。
[ Objective ] The differences of biological characteristics and quality between the white-flesh mutant of loquat and its wild type were investigated. The aim of this study was to give hints to find the causes of loquat white-flesh formation and to lay a foundation for elucidating the formation mechanism of loquat fruit quality in the future. [ Method] The differences in phenophase, leaf and fruit quality between white- flesh mutant and its wild type were identified through field investigation and physiological and biochemical analysis. [ Result ] The white-flesh mutant had the phenological phases similar with its wild type, and the ripe period of mutant fruit was only a week later than that of wild type. The leaf length and petiole length of white-flesh mutant were significantly longer than that of wild type, but the blade thickness was thinner than that of wild type; The weight of single fruit and diameter of white-flesh mutant were smaller than that of wild type, but the soluble solids and total sugar content were increased by 9.2 % and 9.3 % compared with that of the wild type, and the total acid content was induced by 21% ; The vitamin C content of white-flesh mutant was similar with its wild type; The crude fiber content of white-flesh mutant was lower 14.3 %, and the beta-carotene content was only 7.55 % of wild type ; The fructose, glucose, sucrose content of white-flesh mutant were in- creased byl9 %, 8 % and 23 % compared with that of the wild type. [ Conclusion] The initial fruit maturation phase of the white-flesh mu- tant was later than its wild type, content of beta-carotene in white-flesh mutant pulp was significantly lower than its wild type, the total sug- ar, fructose, glucose and sucrose content of white-flesh mutant fruit were higher than that of its wild type.
作者
李靖
孙淑霞
陈栋
涂美艳
刘佳
江国良
LI Jing＇ SUN Shu-xia＇ CHEN Dong. TU Mei-yan LIU Jia＇ JIANG Guo-liang＇.(Horticulture Institute of Sichuan Academy of Agricultural Sciences, Sichuan Chengdu 610066, China Southwestern Key Laboratory of Horticultural Crops Biology and Germplasm Enhancement, Ministry of Agriculture, Sichuan Chengdu 610066, China)
出处
《西南农业学报》
CSCD
北大核心
2017年第7期1495-1498,共4页
Southwest China Journal of Agricultural Sciences
基金
四川省财政创新能力提升工程重点实验室专项(2013JCYJ-004)及其补助专项(2015JSCX-036)
优秀论文基金(2015LWJJ-010)
四川省财政创新能力提升工程专项资金项目“白肉枇杷优异种质资源培育与示范”(510000-2016-000001-042960)
关键词
枇杷
突变体
生物学特性
果实品质
Loquat
White-flesh
Biological characteristics
Fruit quality
