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以‘国光’苹果及其红色芽变为试材,测定了果实发育期间的花青苷含量及其相关酶活性,并研究了套袋对芽变花青苷合成的影响。结果显示:①在果实发育期间,芽变果皮的花青苷含量明显高于‘国光’,尤其是成熟期芽变果皮花青苷含量为132.70U.g-1FW,而‘国光’仅为49.40U.g-1FW;②在果实发育期间,两个品种间PAL和UFGT的酶活性无明显差异,但芽变的CHI和DFR酶活性明显高于‘国光’,表明芽变花青苷合成能力的提高与CHI和DFR酶活性高有关;③套袋抑制芽变果皮花青苷的合成,但解袋后花青苷的含量极显著升高,解袋后4种酶的变化趋势差异较大,CHI和UFGT活性均迅速升高,明显高于对照,这与解袋后花青苷迅速合成相吻合。综上结果,芽变与原有品种在着色机理上的关键指标是果皮花青苷含量和CHI酶活性。
The ’Guoguang’ apple and its red buds were used as test materials to determine anthocyanin content and its related enzyme activities during fruit development. The effects of bagging on the synthesis of budding anthocyanin were also studied. The results showed that: ① during the fruit development, anthocyanin content in the pericarp of buds was significantly higher than that of ’Guoguang’, especially in mature peel anthocyanin content was 132.70Ug-1FW, while ’Guoguang’ was only 49.40Ug- 1FW; ② During the fruit development, PAL and UFGT enzyme activity between the two varieties showed no significant difference, but the activity of CHI and DFR of budding was significantly higher than that of ’Guoguang’, indicating that the improvement of ABA (3) Bagging inhibited the synthesis of anthocyanin in the peel, however, the content of anthocyanin in the peel of the peel was significantly increased. The trend of the changes of the four enzymes was quite different after the bag was unpacked. The CHI and UFGT Activity were rapidly increased, significantly higher than the control, which is the rapid synthesis of anthocyanins solution after bagging coincide. In summary, the key indicators of budding change and original varieties on the coloring mechanism are anthocyanin content and CHI activity in the peel.