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从开花后54 d起至果实成熟,对‘东魁’、‘黑晶’、‘温岭大梅’3个杨梅品种的果实发育动态、糖分积累和糖代谢有关酶的活性进行了研究。结果表明:成熟杨梅果实的糖分主要是蔗糖、果糖、葡萄糖,其中蔗糖含量最高,约为总糖分的40%～50%,其次是果糖和葡萄糖。糖分含量先小幅下降,然后快速积累,完全成熟时3种糖分均达到最高值,蔗糖、果糖、葡萄糖的含量分别为:34.4～48.9,24.6～28.6,23.2～27.7 mg.g-1鲜重。果实滴定酸含量则先上升,然后快速下降,成熟时降至最低点,为0.4%～0.6%。杨梅果实中与蔗糖代谢相关的中性转化酶(NI)、酸性转化酶(AI)、蔗糖合成酶分解方向(SSD)活性变化趋势相似,先下降,然后逐渐升高,成熟时达到最高,分别为:40.3～52.8,31.2～40.5,3.5～4.0 mg葡萄糖.g-1鲜重,活性从高到低顺序:NI>AI>SSD。表明成熟果实中较高的NI和AI活性可能是杨梅果实果糖和葡萄糖积累的主要动力。对‘东魁’果实的蔗糖合成酶合成方向(SSS)活性和蔗糖磷酸合成酶(SPS)进行测定,结果表明,随着果实成熟,两者均逐渐升高,但到果实成熟时活性均达到最高值,分别为:(53.4±2.4),(35.8±2.8)mg蔗糖.g-1鲜重,SSS的活性高于SPS活性,可能暗示SSS和SPS在成熟果实中的高活性是杨梅果实蔗糖积累的主要动力,SSS对蔗糖积累的贡献要大于SPS。
From 54 days after flowering to fruit ripening, the fruit development dynamics, sugar accumulation and activities of enzymes related to glucose metabolism were studied in three Yangmei cultivars of ’Dongkui’, ’Heijing’ and ’Wenling Damei’. The results showed that the main sugar content of mature bayberry fruit was sucrose, fructose and glucose, of which sucrose content was the highest, about 40% ~ 50% of the total sugar content, followed by fructose and glucose. The content of sugar decreased slightly at first, and then quickly accumulated. When fully matured, the three kinds of sugar reached the highest value. The contents of sucrose, fructose and glucose were 34.4 ~ 48.9,24.6 ~ 28.6,23.2 ~ 27.7 mg.g-1 fresh weight respectively. The titration of fruit acid content first increased, then rapidly decreased to the lowest point of maturity, 0.4% to 0.6%. The activities of neutral invertase (NI), acid invertase (AI) and sucrose synthase (SSD) in the waxberry fruits were similar to those in the sucrose metabolism, and then decreased firstly, then gradually increased and reached the highest at maturity : 40.3 ~ 52.8,31.2 ~ 40.5,3.5 ~ 4.0 mg glucose.G-1 fresh weight, activity from high to low order: NI> AI> SSD. Suggesting that higher NI and AI activities in mature fruits may be the main driving force for the accumulation of fructose and glucose in bayberry fruit. The sucrose synthase synthesis (SSS) activity and sucrose phosphate synthase (SPS) activity of ’Dongkui’ fruit were measured. The results showed that both of them increased gradually with fruit ripening, The highest values were (53.4 ± 2.4) and (35.8 ± 2.8) mg fresh weight of sucrose and the activity of SSS was higher than that of SPS activity, which may imply that SSS and SPS are highly active in mature fruits, Accumulation of the main driving force, SSS contribution to the accumulation of sucrose is greater than the SPS.