摘要
【目的】测定红宝石苹果果实有机酸组成及其含量,分析苹果酸含量变化与其代谢相关酶的关系,探究红宝石果实低酸特性的生理基础。【方法】以不同生长发育期红宝石和富士2001苹果果实为试验材料,采用蒽酮比色法测定果实总糖含量,高效液相色谱法测定有机酸组分及含量,测定分析果实苹果酸相关代谢酶活性及与苹果酸含量的相关性。【结果】红宝石苹果果实中有机酸成分主要为苹果酸、草酸、柠檬酸、酒石酸和琥珀酸5种,与富士2001苹果果实中有机酸组分一致,其皆以苹果酸为主。不同发育期2个苹果品种果实中总糖含量相近,但总酸含量差异显著。对果实有机酸不同组分定量分析,发现果实总酸含量差异主要是由苹果酸含量差异所致。进一步分析苹果酸含量与其相关代谢酶活性之间的相关性,发现在发育前期红宝石苹果果实中苹果酸含量大量积累,主要是该时期NAD-苹果酸脱氢酶(NAD-MDH)活性增强促进了苹果酸的大量合成,以及NADP-苹果酸酶(NADP-ME)活性降低减少了苹果酸的分解,富士2001苹果与之类似。【结论】红宝石苹果是苹果酸为主的低酸型苹果品种,NADP-ME和NAD-MDH在其果实苹果酸积累中起主要协同调控作用。
【Objective】The studies on the contents and components of sugars and acids in fruit have been widely concerned.Among them,the contents and components of organic acids are the important indicators to determine the quality and flavor of fruit.Thus,to determine and explore the physiological basis of low organic acid characteristics in Hongbaoshi apple fruit,the components and contents of or-ganic acids in Hongbaoshi apple fruit and the relationship between the changes of malic acid contents and metabolism-related enzyme activities were analyzed.【Methods】In the current study,the Hong-baoshi and Fuji 2001 apple fruits at different growth stages were taken as experimental materials,the to-tal sugar contents were measured by anthrone-colorimetric method,and the components and contents of organic acids were determined by high performance liquid chromatography.Finally,the activities of ma-late-related metabolic enzymes and their correlation with the malate content were determined and ana-lyzed.【Results】The organic acids in Hongbaoshi fruit were mainly malic acid,oxalic acid,citric acid,tartaric acid and succinic acid.Among them,the content of malic acid was the highest(accounting for more than 89%of the total acid).The organic acids in Hongbaoshi fruits were consistent with those in Fuji 2001 fruits,and the malic acid was the main component.In addition,the malic acid content in Hon-gbaoshi fruits at different developmental stages accounted for 89.03%-91.80%of the total acid con-tents,and the latter was 97.65%-98.56%,indicating that the different components of organic acids in fruits showed that the difference in total acid content in fruits was mainly caused by the difference in malic acid content.During the whole fruit developmental period,the changes of total sugar and total ac-id contents in Hongbaoshi fruits were basically consistent with those of Fuji 2001,the content of malic acid in the former fruit was significantly lower than that in Fuji 2001,and it was found that the key peri-od of malic acid accumul
作者
杨光凯
薛诗怡
李嘉祯
李汇斌
高燕
张小军
郝燕燕
YANG Guangkai;XUE Shiyi;LI Jiazhen;LI Huibin;GAO Yan;ZHANG Xiaojun;HAO Yan-yan(Horticultural College,Shanxi Agricultural University,Taigu 030801,Shanxi,China;Shanxi Provincial Key Laboratory of Fruit Tree Germplasm Creation and Utilization,Taiyuan 030031,Shanxi,China)
出处
《果树学报》
CAS
CSCD
北大核心
2023年第5期884-892,共9页
Journal of Fruit Science
基金
山西省重点研发计划重点项目子课题(201703D211001-04)
山西省基础研究计划项目(20210302123396)
山西农业大学引进人才科研启动项目(2014YJ01)。
关键词
红宝石苹果
有机酸
高效液相色谱
苹果酸代谢酶
Hongbaoshi apple
Organic acids
High performance liquid chromatography
Malate me-tabolizing enzymes
