Analysis on the Difference of Fruit Tissue Structure between Korla Fragrant Pear and Its Bud Mutation Sha 01

doi:10.6048/j.issn.1001-4330.2019.06.009

Abstract

Abstract: 【Objective】 'Sha 01' is a bud mutation of 'Korla fragrant pear'. Its fruit has excellent quality, but low fruit firmness that it is not benefit to storage and transportation, which affects the popularization and application of this variety. In this study, the difference of firmness between the two varieties was analyzed from the point of view of fruit tissue structure. 【Method】 The paraffin section method was used to observe the cuticle, epidermal cells, tannin cells, parenchyma cells, sclereids group and parenchyma cells around sclereids group of the two pear varieties in maturation phase. 【Result】 The cuticle thickness of the Sha 01 and Korla fragrant pear were 5.44 μm and 9.44 μm. The number of epidermal cells and tannin cells layers in Sha 01 was less than Korla fragrant pear, most of them in Sha 01 were slender, and the aspect ratio was 0.60 and 0.35, however, most of the epidermal cells and tannin cells in Korla fragrant pear were short and thick. The sclereid group diameter of the Sha 01 and Korla fragrant pear were 287.16 μm and 362.04 μm, and the parenchyma cells length around sclereid group of the Sha 01 and Korla fragrant pear were 343.06 μm and 262.71 μm. There was a very significantly positively correlation between the fruit firmness with pericarp and the thickness of cuticle. The fruit firmness without pericarp was very significantly positively correlated with tannin cells aspect ratio, diameters of sclereid group and length-width ratio of parenchyma cells, and was very significantly negatively correlated with tannin cells diameter and parenchyma cells length around sclereid group, there was a significant negative correlation between the fruit firmness without pericarp and width of parenchyma cells.【Conclusion】 It was shown that there are differences in the pericarp and pulp tissue structure between Korla fragrant pear and Sha 01. The thickness of the cuticle and the number of epidermal cell layers in the pericarp, the number of tanninl cell layers and shape of the tannin cells, the shape and size of the parenchyma cells and the diameter of sclereids group in the pulp are the main factors affecting the difference in fruit firmness between the two varieties.

Key words: Korla fragrant pear; Sha 01; bud mutation; firmness; fruit tissue structure

摘要： 【目的】沙01是库尔勒香梨芽变品种,果实品质良好但硬度较小不耐储运,从果实组织结构角度研究分析两个品种的硬度差异。【方法】在果实成熟期采用石蜡切片法,对2个梨品种果实角质膜、表皮细胞、单宁细胞、薄壁细胞、团围薄壁细胞及石细胞团进行观察。【结果】沙01和库尔勒香梨的角质膜厚度分别为5.44和9.44 μm;沙01的表皮细胞和单宁细胞层数较少,且纵横径比分别为0.60和0.35,细胞多表现为细长,而库尔勒香梨的细胞层数较多,且纵横径比分别为0.67和0.48,细胞多表现为短粗;沙01和库尔勒香梨果肉中的石细胞团直径分别为287.16和362.04 μm,团围薄壁细胞长度分别为343.06 和262.71 μm。果实带皮硬度与果实角质膜厚度呈极显著正相关;果实去皮硬度与单宁细胞纵横径比、石细胞团直径以及薄壁细胞长宽比呈极显著正相关,与单宁细胞横径和团围薄壁细胞长度呈极显著负相关,与薄壁细胞宽度呈显著负相关。【结论】库尔勒香梨和沙01果皮和果肉组织均存在差异,其中果皮组织中的角质膜厚度与表皮细胞层数,果肉组织中的单宁细胞层数和形状,薄壁细胞形状和大小及石细胞团直径是影响两者果实硬度差异的主要因素。

关键词: 库尔勒香梨, 沙01, 芽变, 硬度, 果实组织结构

CLC Number:

S661.2

CHEN Xiang-ying, NIU Ying-ying, DING Xiang, Mansur Nasir, YOU Lu-yao, LIAO Kang. Analysis on the Difference of Fruit Tissue Structure between Korla Fragrant Pear and Its Bud Mutation Sha 01[J]. Xinjiang Agricultural Sciences, 2019, 56(6): 1063-1071.

陈湘颖, 牛莹莹, 丁想, 曼苏尔·那斯尔, 尤璐瑶, 廖康. 库尔勒香梨及其芽变品种沙01的果实组织结构差异分析[J]. 新疆农业科学, 2019, 56(6): 1063-1071.

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