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2种中国樱桃果实有机酸积累及代谢相关酶活性的研究
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引用本文:李 航,陶海青,陈益香,龚成宇,杨 科,龚荣高.2种中国樱桃果实有机酸积累及代谢相关酶活性的研究[J].西北农业学报,2019,28(12):2019~2026
DOI:10.7606/j.issn.1004-1389.2019.12.014
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作者单位
李 航,陶海青,陈益香,龚成宇,杨 科,龚荣高 (四川农业大学 园艺学院成都 611130) 
基金项目:国家重点研发项目(2017YFC0505104)。
中文摘要:研究‘黑樱桃’和‘红樱桃’2种中国樱桃果实生长发育过程中有机酸积累及相关代谢酶活性,探究中国樱桃发育过程中二者间的关系,为国内樱桃优质生产提供理论依据。以汉源县当地种植的10 a生‘黑樱桃’和‘红樱桃’为试验材料,测定发育时期内果实有机酸组分的质量分数以及酸代谢相关酶的活性。结果表明,2种中国樱桃果实中苹果酸质量分数最高,并呈先升高后降低的变化趋势,成熟时苹果酸质量分数占总酸质量分数85%以上,其他有机酸质量分数很低,且‘红樱桃’果实总酸质量分数高于‘黑樱桃’;苹果酸脱氢酶和磷酸烯醇式丙酮酸羧化酶活性与苹果酸质量分数变化趋势相近,并呈显著正相关;苹果酸酶活性在果实发育后期迅速升高,与苹果酸质量分数呈负相关;柠檬酸合成酶活性与柠檬酸质量分数呈显著正相关。2种中国樱桃果实有机酸积累以苹果酸为主,‘黑樱桃’果实有机酸质量分数更低,有着更好的风味,苹果酸脱氢酶、苹果酸酶和磷酸烯醇式丙酮酸羧化酶是2种中国樱桃果实苹果酸积累代谢的关键酶。
中文关键词:中国樱桃  有机酸  酸代谢酶
 
Evaluation of Organic Acid Accumulation and Metabolism Related Enzymes Activities in Two Chinese Cherry Fruits
Abstract:The research is to investigate the organic acid accumulation and related metabolic enzyme activities during the development of ‘Heiyingtao’ and‘Hongyingtao’,and to explore their relationship during the development of Chinese cherry,providing a theoretical basis to the quality production of Chinese cherries.The 10-year-old ‘Heiyingtao’ and ‘Hongyingtao’ planted in Hanyuan county were used as test materials to determine the mass fraction of organic acid components and the activities of enzymes related to acid metabolism during the developmental period.The results showed that: The mass fraction of malic acid was the highest and it showed a trend of increasing first and then decreasing in the two Chinese cherry fruits. The mass fraction of malic acid accounted for more than 85% of the total acid mass fraction,and the mass fraction of other organic acids was very low when the fruit matured. The total acidity was higher in ‘Hongyingtao’ fruitthanin ‘Heiyingtao’ fruit.The activities of NAD-MDH and PEPC weresimilar to that of malic acid and showed asignificant positive correlation with the mass fraction of malic acid.The activity of NADP-ME increased rapidly at the late stage of fruit development,which was significantly negatively correlated with the mass fraction of malic acid. The activity of citrate synthetase (CS) was significantly positively correlated with the mass fraction of citric acid.Malic acid was the main organic acid in two Chinese cherry fruits. The ‘Heiyingtao’ fruit had lower acid mass fraction and better flavor. NAD-MDH,NADP-ME and PEPC were key enzymes in the malic acid biosynthesis and metabolism of two Chinese cherry fruits.
keywords:Chinese cherry  Organic acid  Acid metabolism enzyme
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