华中农业大学学报2025，Vol.44Issue(5)：98-106,9.DOI:10.13300/j.cnki.hnlkxb.2025.05.010
褪黑素和茉莉酸对冰糖橙果实品质形成的影响
Effects of melatonin and jasmonic acid on fruit quality of Bingtang sweet orange
摘要
Abstract
'Qianyang'Bingtang orange was used to study the effects of melatonin(MT)and jasmon-ic acid(prohydrojasmon,PDJ).MT and PDJ were sprayed during the fruit expansion stage and the pre-rip-ening stage to assess the intrinsic quality of the fruits and the expression of CsAN1,a key gene for citric ac-id accumulation.The results showed that during fruit expansion,fruit soluble solids(TSS)content de-creased by 15.07%,30.48%and 19.67%at 10,30 and 50 days after MT treatment compared with the con-trol,respectively,while citric acid content was significantly increased by 18.35%,19.11%and 30.30%.PDJ treatment,on the other hand,significantly reduced the citric acid content,which decreased by 25.10%,36.14%and 34.25%at 10,30 and 50 days after treatment,respectively.During the pre-ripening stage,citric acid content increased by 106.19%,84.82%and 63.10%at 10,25 and 40 d after MT treatment compared to the control group,respectively.PDJ treatment significantly increased the fruit TSS content by 15.59%,2.52%and 9.83%at 10,25 and 40 days after treatment.MT treatment of citrus callus resulted in a 31.06%increase in citric acid content accompanied by significantly upregulated CsAN1 expression.These findings demonstrated that foliar application of MT during both fruit expansion and pre-ripening phases promoted cit-ric acid accumulation and significantly upregulated CsAN1,while PDJ application prior to ripening enhanced the TSS content in fruits.关键词
柑橘/果实品质/褪黑素/茉莉酸/糖酸Key words
citrus/fruit quality/melatonin/jasmonic acid/sugar and acid分类
农业科技引用本文复制引用
陈慧,杨俊枫,罗尚民,张玲,朱倩,赵玉双,陈彤,姚茂盛,陈岳文..褪黑素和茉莉酸对冰糖橙果实品质形成的影响[J].华中农业大学学报,2025,44(5):98-106,9.基金项目
现代农业产业技术体系建设专项(CARS-26) （CARS-26）
湖南省自然科学基金项目(2024JJ6240) （2024JJ6240）
湖南省教育厅科学研究项目(2B0191) （2B0191）
