杏果实发育过程中果胶组分及酶活性变化分析

doi:10.6048/j.issn.1001-4330.2024.06.013

新疆农业科学 ›› 2024, Vol. 61 ›› Issue (6): 1407-1415.DOI: 10.6048/j.issn.1001-4330.2024.06.013

• 园艺特产•农产品加工工程 • 上一篇下一篇

杏果实发育过程中果胶组分及酶活性变化分析

黄金越¹(), 徐敏²(), 王龙飞¹, 刘新意¹, 郭雨晴¹, 武晓兰¹, 王亚铜¹^,³, 章世奎³, 樊国全³

1.新疆农业大学园艺学院,乌鲁木齐 830052
2.新疆农业大学生命科学学院,乌鲁木齐 830052
3.新疆农业科学研究院轮台果树资源圃,新疆轮台 841600

收稿日期:2023-11-01 出版日期:2024-06-20 发布日期:2024-08-08
通信作者: 徐敏(1985-),女,山东郓城人,高级实验师,硕士生导师,研究方向为果树栽培生理,(E-mail)xumin0820@163.com
作者简介:黄金越(1998-),女,河南民权人,硕士研究生,研究方向果树栽培生理,(E-mail)2216746768@qq.com
基金资助:
新疆维吾尔自治区自然科学基金项目(2022D01A75)

Changes of pectin components and enzyme activities during the development of apricot fruits

HUANG Jinyue¹(), XU Min²(), WANG Longfei¹, LIU Xinyi¹, GUO Yuqing¹, WU Xiaolan¹, WANG Yatong¹^,³, ZHANG Shikui³, FAN Guoquan³

1. College of Horticulture, Xinjiang Agricultural University, Urumqi 830052, China
2. College of Life Science, Xinjiang Agricultural University, Urumqi 830052, China
3. Luntai Fruit Tree Resource Nursery, Xinjiang Academy of Agricultural Sciences, Luntai Xinjiang 841600, China

Received:2023-11-01 Published:2024-06-20 Online:2024-08-08
Correspondence author: XU Min (1985-), female, from Yuncheng, Shandong, senior experimenta and master supervisor, research direction: fruit tree cultivation physiology and molecular research,(E-mail) xumin0820@163.com
Supported by:
Natural Science Foundation of Xinjiang Uygur Autonomous Region(2022D01A75)

摘要/Abstract

摘要：

【目的】研究杏果实发育过程中果胶组分及含量变化规律及其对果实硬度的影响。【方法】以‘库车白杏’、‘轮台白杏’和‘树上干杏’ 3个杏品种果实为材料,测定杏果实发育过程中的生长品质指标、果胶组分与含量和果胶代谢酶活性,分析杏果实果胶组分及含量变化且与果实硬度之间的相关关系。【结果】相较于其他4个生长发育期,3个杏品种果实硬度在完熟期显著下降(P< 0.05)。果实发育成熟过程中,3个杏品种果胶甲酯酶活性(PME)均呈下降趋势,且果实硬度与PME呈显著正相关(P< 0.05),果实硬度与离子结合型果胶含量、共价结合型果胶含量呈显著负相关(P< 0.01)。【结论】果实发育过程中,3个杏品种果实硬度均与离子结合型果胶含量、共价结合型果胶含量呈极显著负相关(P< 0.01),对果实硬度影响较大。其中离子型果胶(ISP)分子量小,易溶于水,在果胶中,ISP占比越大,果实质地越软;‘轮台白杏’与‘树上干杏’硬度下降主要是由多聚半乳糖醛酸酶(PG)引起的,而‘库车白杏’硬度下降主要是由果胶裂解酶(PL)引起的,其中‘轮台白杏’自硬核期开始多聚半乳糖醛酸酶(PG)活性升高,硬度随之下降;但在‘树上干杏’中,多聚半乳糖醛酸酶(PG)活性在幼果期之后甚至显著下降,在转色期之后显著上升,硬度随之下降。对‘轮台白杏’需要在硬核期之后开始抑制多聚半乳糖醛酸酶(PG)活性,对‘树上干杏’需要在转色期后抑制多聚半乳糖醛酸酶(PG)活性。‘库车白杏’果胶裂解酶(PL)活性一直较高,在果胶方面其需要抑制果胶裂解酶(PL)活性。

关键词: 杏果实; 发育; 果胶组分; 果胶含量

Abstract:

【Objective】 To explore the changes of pectin components and content in apricot fruit development and the influence on fruit hardness. 【Methods】 In this study, three apricot varieties, 'Kuqa White Apricot', 'Huntai white Apricot' and 'Shushu Dry Apricot', were selected as experimental materials.The relationship between the changes of pectin composition and content and the changes of fruit hardness was analyzed by measuring the growth quality indexes, pectin composition and content and the activity of pectin metabolizing enzyme during the development of apricot fruits. 【Results】 The results showed as follows: Compared with the other 4 growth stages, the fruit hardness of 3 apricot varieties decreased significantly at the ripening stage (P < 0.05).During fruit development and ripening, PME activity of the three apricot varieties showed a decreasing trend, and fruit hardness was significantly positively correlated with PME (P < 0.05), while fruit hardness was significantly negatively correlated with ion-bound pectin content and covalently bound pectin content (P < 0.01). 【Conclusion】 During fruit development, the fruit hardness of the three apricot varieties is negatively correlated with the content of ion-bound pectin and covalently bound pectin (P < 0.01), which has a great influence on the fruit hardness.Ionic pectin (ISP) has a small molecular weight and is easily soluble in water.The larger the ISP proportion in pectin, the softer the fruit texture.The decrease of hardness of ‘Luntai white apricot’ and ‘Shushanggan apricot’ was mainly caused by PG, while that of ‘Kuche white apricot’ was mainly causedy PL.The hardness of ‘Luntai white apricot’ decreased with the increase of PG activity since the hardcore stage.But in ‘Shushanggan apricot’, PG activity even decreases significantly after young fruit stage, increases significantly after turning color stage, and hardness decreases.The PG activity of ‘Luntai white apricot’ should be inhibited after the hardcore stage, and that of ‘Shushanggan apricot’ should be inhibited after the turning stage.The PL activity of ‘Kuche white apricot’ is always higher, and it needs to inhibit PL activity in pectin.

Key words: apricot fruit; growth and development; pectin component; pectin content

中图分类号:

S361

黄金越, 徐敏, 王龙飞, 刘新意, 郭雨晴, 武晓兰, 王亚铜, 章世奎, 樊国全. 杏果实发育过程中果胶组分及酶活性变化分析[J]. 新疆农业科学, 2024, 61(6): 1407-1415.

HUANG Jinyue, XU Min, WANG Longfei, LIU Xinyi, GUO Yuqing, WU Xiaolan, WANG Yatong, ZHANG Shikui, FAN Guoquan. Changes of pectin components and enzyme activities during the development of apricot fruits[J]. Xinjiang Agricultural Sciences, 2024, 61(6): 1407-1415.

图/表 4

图1 3个杏品种果实单果重、硬度、可溶性固形物含量的变化注:A: 单果重;B:硬度;C:可溶性固形物含量。同一时期的3个杏品种果实上进行方差分析,下同

Fig.1 Changes of fruit weight, firmness and soluble solide content of three apricot cultivars Note: A: Single Fruit Weight; B: Firmness; C: Soluble Solide Content.Analysis of variance was performed on the fruits of three apricot varieties in the same period, the same as below

图2 3个杏品种果实果胶组分与含量的比较注:A:原果胶;B:可溶性果胶;C:共价结合型果胶;D:离子结合型果胶

Fig.2 Comparisons of fruit pectin composition and content in three apricot cultivars Note:A: PP; B: SP; C:CSP; D: ISP

图3 3个杏品种果实果胶酶含量的比较注:A:多聚半乳糖醛酸酶;B:果胶裂解酶;C:果胶甲酯酶

Fig.3 Comparisons of fruit pectinase content in three apricot cultivars Note:A: PG; B: PL; C: PME

表1 3个杏品种果实硬度与果胶组分及酶活性的相关性

Tab.1 Correlation analysis of fruit firmness with pectin components and enzyme activities of three apricot cultivars

品种 Cultivars	指标 Indicators	硬度 Firmness	可溶性果胶 Soluble pectin	原果胶 Protopectin	离子结合型果胶 Ion-bound pectin	共价结合型果胶 Covalently bound pectin	多聚半乳糖醛酸酶 Polygalac turonase	果胶裂解酶 Pectin lyase	果胶甲酯酶 Pectin methyles terase
‘轮台白李’ ‘Luntai baixing’	Firmness	1
	SP	-0.072	1
	PP	0.709^*	-0.644^*	1
	ISP	-0.89 ${2^{}}^{}$	0.362	-0.85 ${0^{}}^{}$	1
	CSP	-0.86 ${6^{}}^{}$	0.436	-0.82 ${9^{}}^{}$	0.92 ${3^{}}^{}$	1
	PG	-0.323	0.625	-0.513	0.445	0.422	1
	PL	-0.631^*	0.527	-0.737^*	0.756^*	0.84 ${1^{}}^{}$	0.242	1
	PME	-0.164	0.499	-0.46	0.283	0.395	0.168	0.597	1
‘库车白杏’ ‘Kuqabaixing’	Firmness	1
	SP	-0.89 ${1^{}}^{}$	1
	PP	-0.78 ${5^{}}^{}$	-0.91 ${2^{}}^{}$	1
	ISP	-0.92 ${5^{}}^{}$	0.96 ${8^{}}^{}$	-0.85 ${1^{}}^{}$	1
	CSP	-0.89 ${5^{}}^{}$	0.98 ${1^{}}^{}$	-0.92 ${4^{}}^{}$	0.95 ${8^{}}^{}$	1
	PG	-0.647^*	0.707^*	-0.656^*	0.698^*	0.78 ${4^{}}^{}$	1
	PL	-0.253	0.131	-0.085	0.109	0.224	0.518	1
	PME	0.286	-0.115	0.122	-0.264	-0.221	-0.528	-0.301	1
‘树上干杏’ ‘Shushang ganxing’	Firmness	1
	SP	-0.703^*	1
	PP	-0.171	-0.434	1
	ISP	-0.87 ${4^{}}^{}$	0.92 ${4^{}}^{}$	-0.216	1
	CSP	-0.79 ${0^{}}^{}$	0.84 ${4^{}}^{}$	-0.216	0.94 ${8^{}}^{}$	1
	PG	-0.639^*	0.209	0.378	0.505	0.525	1
	PL	-0.376	0.42	0.113	0.453	0.387	0.154	1
	PME	0.266	0.141	-0.213	-0.083	-0.16	-0.257	-0.296	1

表1 3个杏品种果实硬度与果胶组分及酶活性的相关性

Tab.1 Correlation analysis of fruit firmness with pectin components and enzyme activities of three apricot cultivars

品种 Cultivars	指标 Indicators	硬度 Firmness	可溶性果胶 Soluble pectin	原果胶 Protopectin	离子结合型果胶 Ion-bound pectin	共价结合型果胶 Covalently bound pectin	多聚半乳糖醛酸酶 Polygalac turonase	果胶裂解酶 Pectin lyase	果胶甲酯酶 Pectin methyles terase
‘轮台白李’ ‘Luntai baixing’	Firmness	1
	SP	-0.072	1
	PP	0.709^*	-0.644^*	1
	ISP	-0.89 ${2^{}}^{}$	0.362	-0.85 ${0^{}}^{}$	1
	CSP	-0.86 ${6^{}}^{}$	0.436	-0.82 ${9^{}}^{}$	0.92 ${3^{}}^{}$	1
	PG	-0.323	0.625	-0.513	0.445	0.422	1
	PL	-0.631^*	0.527	-0.737^*	0.756^*	0.84 ${1^{}}^{}$	0.242	1
	PME	-0.164	0.499	-0.46	0.283	0.395	0.168	0.597	1
‘库车白杏’ ‘Kuqabaixing’	Firmness	1
	SP	-0.89 ${1^{}}^{}$	1
	PP	-0.78 ${5^{}}^{}$	-0.91 ${2^{}}^{}$	1
	ISP	-0.92 ${5^{}}^{}$	0.96 ${8^{}}^{}$	-0.85 ${1^{}}^{}$	1
	CSP	-0.89 ${5^{}}^{}$	0.98 ${1^{}}^{}$	-0.92 ${4^{}}^{}$	0.95 ${8^{}}^{}$	1
	PG	-0.647^*	0.707^*	-0.656^*	0.698^*	0.78 ${4^{}}^{}$	1
	PL	-0.253	0.131	-0.085	0.109	0.224	0.518	1
	PME	0.286	-0.115	0.122	-0.264	-0.221	-0.528	-0.301	1
‘树上干杏’ ‘Shushang ganxing’	Firmness	1
	SP	-0.703^*	1
	PP	-0.171	-0.434	1
	ISP	-0.87 ${4^{}}^{}$	0.92 ${4^{}}^{}$	-0.216	1
	CSP	-0.79 ${0^{}}^{}$	0.84 ${4^{}}^{}$	-0.216	0.94 ${8^{}}^{}$	1
	PG	-0.639^*	0.209	0.378	0.505	0.525	1
	PL	-0.376	0.42	0.113	0.453	0.387	0.154	1
	PME	0.266	0.141	-0.213	-0.083	-0.16	-0.257	-0.296	1

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杏果实发育过程中果胶组分及酶活性变化分析

Changes of pectin components and enzyme activities during the development of apricot fruits

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