库尔勒香梨不同类型果柄差异比较

doi:10.6048/j.issn.1001-4330.2023.06.017

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (6): 1442-1450.DOI: 10.6048/j.issn.1001-4330.2023.06.017

• 微生物·园艺特产·贮藏保鲜加工 • 上一篇下一篇

库尔勒香梨不同类型果柄差异比较

曹艺洁¹(), 艾沙江·买买提², 仙米斯娅·塔依甫³, 史智勇¹, 玉苏甫·阿不力提甫¹()

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业科学院园艺作物研究所,乌鲁木齐 830091
3.新疆维吾尔自治区农药检定所,乌鲁木齐 830049

收稿日期:2022-10-29 出版日期:2023-06-20 发布日期:2023-06-20
通信作者: 玉苏甫·阿不力提甫(1969-),男,新疆人,副教授,博士,研究方向为果树栽培与种质资源,(E-mail) yusufuxj@163.com
作者简介:曹艺洁(1997-),男,山西人,硕士研究生,研究方向为果树栽培生理与品质调控,(E-mail)1692666398@qq.com
基金资助:
新疆维吾尔自治区公益性科研院所基本科研业务经费项目(KY2020113);新疆农业大学-沙雅县科技战略合作林果业建设项目(410102010201)

Comparison of fruit stalk difference between different types of Korla fragrant pear

CAO Yijie¹(), Aishajiang maimaiti², Xianmisiya Tayifu³, SHI Zhiyong¹, Yusufu Abulitifu¹()

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China
2. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
3. Institute for the Control of Agrochemicals of Xinjiang Uygur Autonomous Region,Urumqi 830049, China

Received:2022-10-29 Online:2023-06-20 Published:2023-06-20
Correspondence author: Yusufu Abulitifu(1969-),male,doctoral supervisor,associate professor,research interest: Fruit cultivation and germplasm resources research,(E-mail) yusufuxj@163.com
Supported by:
Basic Scientific R &D Program of Public Welfare Research Institutions of Xinjiang Uygur Autonomous Region of China(KY2020113);Xinjiang Agricultural UniversityShaya County Science and Technology Strategic Cooperation in Forestry and Fruit Industry Construction(410102010201)

摘要/Abstract

摘要：

【目的】比较成熟期库尔勒香梨正常果柄、香梨肉质化果柄与砀山酥梨果柄3者之间的形态结构、细胞壁结构物质、营养物质、矿物质元素之间差异,研究细胞壁结构物质和矿质元素与香梨肉质化果柄之间的关系,为提高香梨产量和品质、培育果柄抗机械损伤能力高的香梨品种提供理论依据。【方法】以新疆农业科学院轮台国家果树资源圃15年生库尔勒香梨树与砀山酥梨树为材料,田间调查成熟期果柄形态指标,利用正态分布方法确定香梨肉质化果柄的标准,采用石蜡切片技术观察3种(ZC、RZ、DS)果柄的解剖结构,比较3种类型里果柄在显微结构上的差异。分析肉质化果柄和正常果柄的矿物质元素差异及3种果柄的可溶性糖、淀粉含量及细胞壁物质差异。【结果】库尔勒香梨肉质化果柄的发生率高达84%,库尔勒香梨肉质化果柄粗度取值范围≥3.70 mm。香梨正常果柄和肉质化果柄中的维管束数量没有差异,均为9条;3种类型果柄中香梨肉质化果柄维管束面积占比小于香梨正常果柄和砀山酥梨果柄。肉质化果柄中的纤维素含量高于正常果柄和砀山酥梨果柄,而木质素和半纤维素含量却低于正常果柄和砀山酥梨果柄;香梨肉质化果柄中的可溶性糖含量明显高于正常果柄,而淀粉和可溶性蛋白含量明显低于香梨正常果柄和砀山酥梨果柄,正常果柄和肉质化果柄中检测出33种矿物质元素,其中两种类型果柄之间具有显著差异的的元素有25种(VIP大于1且P<0.05)。【结论】香梨肉质化果柄中的水分含量、维管束的面积、纤维素含量、可溶性糖含量以及矿物质元素中的Se、P、B、Na元素的含量均高于香梨正常果柄,库尔勒香梨不同类型果柄中细胞结构物质和营养物质存在显著差异,导致库尔勒香梨果柄发生肉质化。

关键词: 库尔勒香梨; 肉质化果柄; 显微结构; 细胞壁物质; 矿物质元素

Abstract:

【Objective】 To explore the relationship between the structure and mineral elements of cell wall and normal podetium (ZC), fleshy podetium (RZ) and fleshy podetium of Dangshansu pear (DS) by comparing the morphological and structural differences among the three in the hope of providing theoretical basis for further improving the yield and quality of fragrant pear and cultivating high fruit stalk mechanical damage resistance varieties.【Methods】 Korla fragrant pear tree and Dangshan crisp pear tree in Luntai National Fruit Tree Resource Nursery 15 (a) of Xinjiang Academy of Agricultural Sciences were taken as the test materials. First, the standard of fleshy fruit stalk was determined. Secondly, the anatomical structure of the three types (ZC, RZ, DS) was observed by paraffin section technology, and the differences in the microstructure of the three types were compared. Finally, the differences of mineral elements, soluble sugar, starch content and cell wall material between fleshy and normal fruit stalks were studied.【Results】 Field investigation results showed that the occurrence rate of fleshy stem of Korla pear was as high as 84%, and the range of thickness of fleshy stem of Korla pear was ≥ 3.70 mm. There was no difference in the number of vascular bundles between normal and succulent fruit stalks, which was 9. The proportion of vascular bundle area in RZ was smaller than those in ZC and DS. The content of cellulose in succulent fruit stems was higher than that of normal fruit stems and Dangshansu pear stems, while the contents of lignin and hemicellulose were lower than those of normal fruit stems and Dangshansu pear stems. In addition to that, the soluble sugar content in the succulent fruit stalk of fragrant pear was significantly higher than that in normal fruit stem, and starch and soluble protein content significantly lower than those in the normal fragrant pear fruit stalk and Dangshan peduncle. Thirty-three mineral elements were detected in the normal and fleshy stalks, with 25 significantly different elements between the two types of stalks (VIP was greater than 1 and P <0.05).【Conclusion】 There were significant differences in cell structure and nutrients in different types of fruit stalks of Korla pear. The moisture content, vascular bundle area, cellulose content, soluble sugar content and Se, P, B and Na contents of mineral elements in succulent fruit stalks of Korla pear are higher than those in normal fruit stalks. Therefore, the differences of these substances may be the cause of succulence in the stalks of Korla pear.

Key words: Korla pear; fleshy fruit stalk; microstructure observation; cell wall substances; mineral elements

中图分类号:

S661.2

曹艺洁, 艾沙江·买买提, 仙米斯娅·塔依甫, 史智勇, 玉苏甫·阿不力提甫. 库尔勒香梨不同类型果柄差异比较[J]. 新疆农业科学, 2023, 60(6): 1442-1450.

CAO Yijie, Aishajiang maimaiti, Xianmisiya Tayifu, SHI Zhiyong, Yusufu Abulitifu. Comparison of fruit stalk difference between different types of Korla fragrant pear[J]. Xinjiang Agricultural Sciences, 2023, 60(6): 1442-1450.

图/表 7

图1 不同类型梨果柄注:A为香梨正常果柄(ZC),B为香梨肉质化果柄(RZ),C为砀山酥梨果柄(DS)

Fig.1 Different types of pear stalks Note: A is the normal fruit stalk (ZC) of fragrant pear, B is the fleshy fruit stalk (RZ) of fragrant pear, C is the fruit stalk (DS) of Dangshansu pear

图2 成熟期香梨不同类型果柄形态指标比较注:A为香梨肉质化果柄的正态分布,B为香梨正常果柄粗度的正态分布,-2σ≤样本均值≤2σ,σ为标准差(95%置信区间)

Fig.2 Comparison of stalk shape indexes of different types of fragrant pear at maturity stage Note: A is the normal distribution of fleshy stems of fragrant pear, B is the normal distribution of the thickness of normal stems of fragrant pear, -2σ≤ sample mean ≤2σ, σ is the standard deviation (95%confidence interval)

表1 成熟期不同类型梨果柄显微结构比较

Tab.1 Observation and comparison on the microstructure of carole of different pear types at maturity stage

种类 Species	维管束数量 Number of vascular bundles	果柄横截面积 Cross-sectional area of the stalk (mm²)	维管束面积 Vascular bundle area (mm²)	木质部面积 Xylem area (mm²)	韧皮部面积 Phloem area (mm²)	木质部占比 Percentage of wood mass (%)	维管束占比 Proportion of vascular bundles (%)
香梨正常果柄 Normal fruit handle of korla fragrant pear	9	6.7±0.14^c	0.44±0.01^c	0.12±0.00^c	0.32±0.01^c	27.49±0.98^b	6.48±0.16^b
香梨肉质化果柄 Korla fragrant pear fleshy fruit handle	9	15.8±0.22^a	0.65±0.07^b	0.24±0.01^b	0.45±0.01^b	37.59±2.72^a	4.09±0.48^c
砀山酥梨果柄 Dangshan pear stem	10	7.7±0.10^b	1.38±0.04^a	0.47±0.01^a	0.90±0.02^a	34.35±0.16^a	17.7±0.23^a

图3 成熟期不同类型梨果柄形态解剖结构比较注:A、B、C分别为香梨正常果柄、香梨肉质化果柄、砀山酥梨果柄解剖结构图

Fig.3 Normal distribution map of different types of fruit stalk thickness investigation at mature stage of Fragrant pear Note: A, B and C are anatomical structures of fruit stalks of Normal fruit handle of korla fragrant pear, Korla fragrant pear fleshy fruit handle and Dangshan pear stem respectively

图4 不同类型梨果柄细胞壁物质含量比较注:A、B、C分别为3种果柄中纤维素、半纤维素、木质素含量差异图;数据(平均值±标准差)后用不同小写字母表示在P<0.05差异显著

Fig.4 Comparison of cell wall substance content in the fruit stalk of different pear types Note: A, B and C are the content differences of cellulose, hemicellulose and lignin in three kinds of fruit stalks respectively;Values (Mean ± SE) are represented by different small letters with significant difference at P<0.05

图5 不同类型梨果柄营养物质含量比较注:A、B、C、D分别为3种果柄可溶性蛋白、可溶性蛋白、淀粉、含水量差异图;数据(平均值±标准差)后用不同小写字母表示在P<0.05差异显著

Fig.5 Comparison of nutrient contents in fruit stalks of different pear types Note: A, B, C and D are the differences of soluble protein, soluble protein, starch and water content of three fruit stalks respectively;Values (Mean ± SE) are represented by different small letters with significant difference at P<0.05

表2 同类型库尔勒香梨果柄元素含量差异

Tab.2 Differences of elements content in fruit stalks of different types of Korla pear at maturity stage(mg/kg)

元素 Elements	正常果柄 Normal fruit stalk	肉质化果柄 Fleshy fruit stalk	显著性 P-value	投影值 VIP	差异倍数 Fold change
锶(Sr)	182.54	82.17	0.000	1.030	2.22
钛(Ti)	23.99	11.62	0.000	1.029	2.06
镍(Ni)	0.75	0.51	0.000	1.029	1.47
钒(V)	271.91	153.73	0.000	1.029	1.77
镉(Cd)	39.82	22.67	0.000	1.029	1.76
硒(Se)	1552.1	1063.83	0.000	1.029	1.46
钼(Mo)	334.95	74.24	0.000	1.029	4.51
铁(Fe)	42.52	20.26	0.000	1.029	2.1
钴(Co)	164.32	104.16	0.000	1.029	1.58
钙(Ca)	6.41	3.09	0.000	1.028	2.07
铅(Pb)	70.76	69.74	0.000	1.028	1.01
铝(Al)	43.12	23.04	0.000	1.028	1.87
镓(Ga)	25.61	16.57	0.000	1.028	1.55
锰(Mn)	8.15	6.51	0.000	1.028	1.25
锑(Sb)	18.3	14.18	0.000	1.027	1.29
铌(Nb)	9.73	5.97	0.000	1.027	1.63
硼(B)	27.21	28.97	0.000	1.027	0.94
铍(Be)	3.92	3.75	0.000	1.025	1.05
砷(As)	80.98	73.95	0.000	1.024	1.10
镁(Mg)	0.35	0.26	0.000	1.020	1.35
磷(P)	0.34	0.63	0.000	1.020	0.54
钠(Na)	137.08	154.28	0.000	1.019	0.89
镧(La)	37.07	32.94	0.001	1.015	1.13
钪(Sc)	4.28	3.21	0.000	1.014	1.33
锌(Zn)	5.69	4.8	0.001	1.011	1.19
铬(Cr)	5.43	4.38	0.003	0.999	1.24
锆(Zr)	29.81	34.43	0.001	0.994	0.87
钇(Y)	16.26	13.72	0.003	0.994	1.19
铊(Tl)	2.38	2.75	0.002	0.992	0.87
铜(Cu)	3.24	3.19	0.098	0.966	1.02
银(Ag)	40.26	38.31	0.011	0.947	1.05
钾(K)	14.12	14.15	0.273	0.856	0.99
钡(Ba)	12.48	12.43	0.343	0.450	1.00

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库尔勒香梨不同类型果柄差异比较

Comparison of fruit stalk difference between different types of Korla fragrant pear

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