激光生物学报2011，Vol.20Issue(6)：765-771,7.DOI:10.3969/j.issn.1007-7146.2011.06.010
不同基因型梨木质素代谢对石细胞含量和果实口感的影响
The Effect of Lignin Metabolism on the Content of Stone Cells and Taste in Different Genotypes Pear
摘要
Abstract
Five pear genotypes (Pyrus bretschneideri cv.、Pyrus Ninomiyahaku sPyrus Pingguo、Pyrus Gong、Pyrus Korla 's Xiang) were used as materials to anatomically observe the size and distribution of stone cell groups, and the activities of relative enzymes ( POD、 PPO、 PAL) and the content of stone cells and lignin were measured to study the effects of lignin metabolism on the content of stone cells and taste. The results showed that in different pear genotypes, when the content of lignin was high, the content of stone cells was also high, and the size of stone cell groups was bigger and the distribution of stone cell groups was more intensive, but the taste was bad. Among five pear genotypes, the content of lignin and stone cells and the size of stone cell groups were: Pyrus bretschneideri cv. > Pyrus Gong > Pyrus Ninomiyahaku >Pyrus Korla' s Xiang > Pyrus Pingguo, while the taste were: Pyrus bretschneideri cv. < Pyrus Gong < Pyrus Ninomiyahaku < Pyrus Korla' s Xiang < Pyrus Pingguo. In same pear genotype, when the activities of POD、 PPO 、 PAL were high, the content of lignin and stone cells were high, too, and the activities of PAL, POD, PPO, the contect of lignin and stone cells, and the size of stone cell groups in the inner pulp were higher than those in the middle pulp.关键词
梨果实/石细胞/木质素/PAL/POD/PPO/口感Key words
pear fruit/ stone cells/ lignin/ PAL/ POD/ PPO/ taste分类
生物科学引用本文复制引用
吕芮宏,张士鸿,聂敬全,黄蓓,蔡永萍,林毅,张金云,徐义流..不同基因型梨木质素代谢对石细胞含量和果实口感的影响[J].激光生物学报,2011,20(6):765-771,7.基金项目
国家自然科学基金项目(30771483,31171944) （30771483,31171944）
农业部"948"项目(2007-G27(2)-5) （2007-G27(2）
财政部现代农业生产发展资金(水果技术支撑项目) （水果技术支撑项目）
