江西农业学报2018，Vol.30Issue(5)：12-17,6.DOI:10.19386/j.cnki.jxnyxb.2018.05.03
不同质地杨梅果实肉柱细微构造与细胞壁组分及相关酶活性分析
Study on Microstructure, Cell Wall Components and Related Enzymes Activity in Carneous Column of Different Texture of Chinese Bayberry Fruits
摘要
Abstract
The mature fruits of different texture of three Chinese bayberry cultivars were used as experimental materials, the microstructure of their carneous columns was observed through laser scanning confocal microscope, and the cell wall components and related enzymes activity in their carneous columns were measured. The results showed that the top of fruit carneous column in Chinese bayberry cultivars "Biqizhong" and "Dongkui" was obtuse, while the top of fruit carneous column in Chinese bayberry cultivar "Yingsianhaibian" was sharp and thin. There is a vascular-bundle-like tissue in the central position of fruit carneous col?umn of three Chinese bayberry cultivars, and this tissue runs through the whole fruit and links with the raised granular object on the fruit top. There were no significant differences in the cross-sectional area, cell wall thickness and number of cells per unit area of fruit carneous column among different cultivars. The cross-sectional cell number of fruit carneous column of"Dongkui" was sig?nificantly higher than that of other two cultivars. Both the fruit firmness and the cell-wall alcohol-insoluble residue content of"Yingsianhaibian" were the highest, and they were significantly higher than those of"Biqizhong". In addition, the cellulose con?tent in fruits of "Yingsianhaibian" and "Dongkui" was very significantly higher than that of"Biqizhong", while the performance of cellulase activity was on the contrary. The hemicellulose content and hemicellulase activity in fruit of"Biqizhong" were signifi?cantly higher than those of other two cultivars. The water-soluble pectin content in fruit of"Biqizhong" was the highest, and was very significantly higher than that of"Dongkui". The pectinase activity in fruit of"Biqizhong" was the lowest, and was very sig?nificantly lower than that of other two cultivars.关键词
杨梅/果实/质地/肉柱形态/细胞壁组分/酶活性Key words
Chinese bayberry/Fruit/Texture/Carneous column form/Cell wall component/Enzymatic activity分类
农业科技引用本文复制引用
焦云,柴春燕,马炜炜,舒巧云..不同质地杨梅果实肉柱细微构造与细胞壁组分及相关酶活性分析[J].江西农业学报,2018,30(5):12-17,6.基金项目
宁波市科技富民项目(2016C10021) （2016C10021）
宁波市农科院甬苗人才培养工程资助项目(2016YYM004). （2016YYM004）
