西北农业学报2026，Vol.35Issue(5)：859-866,8.DOI:10.7606/j.issn.1004-1389.2026.05.007
欧李果实发育和成熟过程中生物活性物质与钙素营养的关系
Relationship between Bioactive Substances and Calcium Nutrition during Fruit Development and Ripening in Cerasus humilis
摘要
Abstract
To explorethe variation patterns of bioactive substances and calcium component accumula-tion during fruit development and ripening of different Cerasus humilis types and clarify their rela-tionships,fruits of MY-4 and MY-11 collected from Inner Mongolia were used as experimental materi-als.The contents of six bioactive substances(total phenols,total flavonoids,proanthocyanidins,antho-cyanin,vitamin C,and γ-aminobutyric acid)and six calcium fractions(water-soluble calcium,pectin calcium,active calcium,calcium phosphate,calcium oxalate,and total calcium)were determined at dif-ferent developmental and ripening stages,and correlations between bioactive substances and calcium components were analyzed.The results showed that during the development and ripening of the two types of Cerasus humilis fruit,the contents of total phenols,total flavonoids,proanthocyanidins,and vitamin C increased first and then decreased;the anthocyanin content showed an upward trend;γ-aminobutyric acid showed an"increase-decrease-increase"pattern;and the content of bioactive sub-stances in MY-4 fruit was higher than that in MY-11 fruit.During fruit development and ripening,the content of water-soluble calcium in the two types of Cerasus humilis fruit showed a gradual upward trend;the contents of pectin calcium,calcium phosphate,calcium oxalate,and total calcium all showed a trend of first increasing and then decreasing;during the fruit development stage,the content of ac-tive calcium in the two types of Cerasus humilis fruit showed a gradual upward trend;during the fruit ripening stage,the active calcium content in MY-4 fruit decreased first and then increased,whereas the active calcium content in MY-11 fruit increased first and then decreased;and the calcium content in MY-4 fruit was higher than that in MY-11 fruit overall.Correlation analysis showed that the contents of total phenols,total flavonoids,proanthocyanidins,and vitamin C in the two types of Cerasus humi-lis fruit were negatively correlated with the contents of water-soluble calcium and active calcium,and positively correlated with other calcium components and total calcium content.The anthocyanin con-tent was positively correlated with water-soluble calcium and active calcium content,and negatively correlated with other calcium components and total calcium content,while the correlation between γ-aminobutyric acid and calcium components was weak.The changes of bioactive substances during the development and ripening of Cerasus humilis fruit were closely related to calcium nutrition.Total phe-nols,total flavonoids,proanthocyanidins,and vitamin C showed negative associations with water-solu-ble calcium and active calcium,but positive associations with non-water-soluble calcium fractions and total calcium.In contrast,anthocyanin had the opposite pattern,showing positive associations with wa-ter-soluble calcium and active calcium but negative associations with non-water-soluble calcium frac-tions and total calcium,thereby providing a theoretical basis for optimizing the cultivation manage-ment and improving fruit quality of Cerasus humilis.关键词
欧李果实/生物活性物质/钙组分/相关性Key words
Cerasus humilis fruit/Bioactive substances/Calcium components/Correlation引用本文复制引用
王欣阳,钱奕如,张飞,张权,李静汝,郭金丽..欧李果实发育和成熟过程中生物活性物质与钙素营养的关系[J].西北农业学报,2026,35(5):859-866,8.基金项目
内蒙古自治区直属高校科技领军人才和创新团队建设专项(BR22-11-11) （BR22-11-11）
内蒙古自治区重点研发与成果转化项目(2025YFHH0193) （2025YFHH0193）
内蒙古自然科学基金"基于钙浓度梯度解析欧李果实发育成熟过程中钙素积累机制"(2025MS03117) （2025MS03117）
内蒙古自治区科技成果转化专项(2019CG067). Science and Technology Leading Talents and Innovation Team Building Special Project for Universities in Inner Mongolia Autonomous Region(No.BR22-11-11) （2019CG067）
Key R&D and Achievement Transformation Project of Inner Mongolia Autonomous Region(No.2025YFHH0193) （No.2025YFHH0193）
Inner Mongolia Natural Science Foundation"Analysis of the Calcium Accumulation Mechanism of Prunus Fruit during Fruit Development and Maturity Based on Calcium Concentration Gradient"(No.2025MS03117) （No.2025MS03117）
Inner Mongolia Autonomous Region Science and Technology Achievement Transfor-mation Project(No.2019CG067). （No.2019CG067）
