摘要
【目的】探究套袋对‘鸭梨’果实发育过程中氨基酸组成及含量的影响。【方法】用外黄内黑双层纸袋对‘鸭梨’幼果进行套袋处理,以不套袋果实为对照,采用全自动氨基酸分析仪L-8900对‘鸭梨’果皮和果肉中游离氨基酸和水解氨基酸的组成及含量进行定性和定量分析。【结果】从‘鸭梨’果实中检测到17种氨基酸,包括缬氨酸、蛋氨酸、亮氨酸、异亮氨酸、苯丙氨酸、苏氨酸和赖氨酸7种必需氨基酸,天冬氨酸、丝氨酸、谷氨酸、脯氨酸、甘氨酸、丙氨酸、半胱氨酸、酪氨酸、组氨酸和精氨酸10种非必需氨基酸。果实发育过程中,果皮和果肉中游离氨基酸总含量增加,水解氨基酸总量降低。套袋改变了‘鸭梨’果皮和果肉中游离氨基酸和水解氨基酸的含量,果实成熟时(花后160 d),套袋后果皮中游离氨基酸总含量显著高于对照(p<0.01),果肉中游离氨基酸总含量显著低于对照(p<0.05);而果皮中水解氨基酸总含量显著低于对照(p<0.05),果肉中水解氨基酸总含量高于对照,影响未达到显著水平。【结论】‘鸭梨’果实发育过程中,果皮和果肉中游离氨基酸总含量增加,水解氨基酸总量降低。套袋改变了果实中游离氨基酸和水解氨基酸的含量。果皮中,水解氨基酸总含量降低,游离氨基酸总含量增加;而果肉中,游离氨基酸总含量降低,水解氨基酸总含量增加。
【Objective】As an important practice in pear production,fruit bagging effectively reduces pesticide residues,prevents the invasion of diseases and pests,improves the appearance and thus commercial value of fruits.‘Yali’(Pyrus bretschneideri)pear,an ancient variety native to Hebei province,China,is rich in nutrients and popular among consumers.Amino acids are important components of fruit quality,playing a vital role in fruit development.The dynamic changes in free amino acids and hydrolyzed amino acids during the development of fruit with or without bagging treatment have not been reported.The purpose of this study is to investigate the impact of fruit bagging treatment on free amino acids and hydrolyzed amino acids in‘Yali’.【Methods】The experiment was carried out in 2018 in the Jiangpu experimental orchard,belonging to the College of Horticulture,Nanjing Agricultural University.The‘Yali’trees were 10-year-old planted at a space of 5 m×5.5 m.At 36 days after full bloom(DAFB),30 young fruit in each tree were bagged with double-layer paper bags,which were yellow outside and black inside,and a total of 600 fruit were bagged in 20 trees.The un-bagged fruit were used as the control(CK).Only one fruit per inflorescence was bagged,and the rest fruit in the same inflorescence were removed to reduced nutrient waste.The paper bags were removed until commercial harvest(September 5 th).100-120 fruit(including treatment and control)were collected at the early stage of fruit expansion(36 DAFB),the rapid expansion stage(81 DAFB),the late stage of fruit expansion(110 DAFB),the nutrient accumulation stage(145 DAFB)and the mature stage(160 DAFB).At each sampling time,the sampled fruit were randomly divided into three replications.The pit and seeds were removed immediately after harvesting,and the peel and pulp tissues were separately crushed in liquid nitrogen,and then stored in a freezer at-80℃before determination of amino acids.The composition and contents of free amino acids and hydrolyzed amino acids in�
作者
樊进补
张苏玲
马敏
刘志强
任雅倩
吴昌琦
王利斌
张绍铃
FAN Jinbu;ZHANG Suling;MA Min;LIU Zhiqiang;REN Yaqian;WU Changqi;WANG Libin;ZHANG Shaoling(College of Horticulture,Nanjing Agricultural University/Pear Engineering and Technology Research Center,Nanjing 210095,Jiangsu,China)
出处
《果树学报》
CAS
CSCD
北大核心
2020年第2期204-214,共11页
Journal of Fruit Science
基金
国家自然科学基金重点项目（31830081）
国家自然科学基金青年项目（31701868）
南京农业大学校级大学生创新创业项目（1914A04）
关键词
‘鸭梨’
套袋
水解氨基酸
游离氨基酸
‘Yali’pear
Bagging
Hydrolyzed amino acid
Free amino acid
