四川农业大学学报2025，Vol.43Issue(3)：607-617,11.DOI:10.16036/j.issn.1000-2650.202412528
外源蔗糖对无花果花色苷含量及其关键酶基因表达的影响
Effect of Exogenous Sucrose on the Content of Fig Anthocyanin and the Expression of Its Key Enzyme Genes
摘要
Abstract
[Objective]To explore the effect of exogenous sucrose on the accumulation and expression of key enzyme genes involved in anthocyanin synthesis in fig(Ficus carica L.),to provide a basis for the regulation of fig and fruit coloring.[Method]Using the fig variety 'Masui Dauphine' fruit as the experi-mental material,100 mol/L sucrose,150 mol/L sucrose,and 200 mol/L sucrose were sprayed respec-tively during the light green stage of figs(35 days of fruit setting),with water as the control.Study the changes in the content of anthocyanins and their components during the development of fig fruit,as well as their effects on the expression patterns of key enzyme genes involved in anthocyanin synthesis.[Result]The treatment with sucrose solution significantly increased the red green value a* of the fruit of'Masyitaofen',reaching its peak at 17.868 after 60 days of treatment;The brightness L* and blue-green value b* significantly decreased,with values of 38.16 and 23.86,respectively,demonstrating the process of the fruit turning from green to red and promoting the accumulation of anthocyanins in the fruit.Com-pared with the control,sucrose can increase the content of anthocyanins in fig fruit,with a 200 mol/L su-crose solution showing the most significant effect after 60 days of treatment.The anthocyanin content in the peel reached 643.6 mol/mL,and the anthocyanin content in the flesh reached 81.63 mol/mL after 30 days of treatment,an increase of 2.12 times.The highest content of anthocyanins in figs is C3R,followed by C3G C3-5G.The C3R content in the fruit peel reached its peak at 70.3 mg/g 60 days after treatment.The C3R in the fruit flesh reached its peak at 14.70 mg/g after 40 days of treatment.Exogenous sucrose en-hances the synthesis of fruit anthocyanins by upregulating the expression of anthocyanin related enzyme genes in the fruit of 'Masyitaofen' to enhance the synthesis of fruit anthocyanins.The expression level of FcCHS2 in the fruit pulp was extremely significant,4.26 times higher than the control.The expression levels of FcPAL,FcCHS1,FcCHI,FcF3H,FcDFR,FcANS,FcUFGT,FcMYB113,and FcWD40 in the fruit peel of the treatment group were higher than those in the fruit pulp.The expression levels of FcCHS1 and FcF3H genes in the fruit peel of the treatment group were the highest,at 277.92 and 220.18,respectively.[Conclusion]Exogenous sucrose can significantly increase the content of antho-cyanins and components in the fruit of 'Masui Dauphine',and promote the upregulation of related genes.When the concentration is 200 mol/L,sucrose spraying has the best effect.关键词
无花果/外源蔗糖/果实色泽/花色苷/基因表达Key words
Ficus carica L./exogenous sucrose/fruit color/anthocyanins/gene expression分类
农业科技引用本文复制引用
周雨巍,向丹,曾维皓,邢尹源,刘月蓉,张小艾,汪志辉..外源蔗糖对无花果花色苷含量及其关键酶基因表达的影响[J].四川农业大学学报,2025,43(3):607-617,11.基金项目
国家现代农业产业技术体系四川水果创新团队(SCCXTD-2024-4) （SCCXTD-2024-4）
四川省科技计划项目(2021YFYZ0023-14). （2021YFYZ0023-14）
