新疆杏果实发育期及采后生理生化机理研究
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摘要
本文以新疆早熟杏品种巴都玉吕克和库买提，中熟品种大果胡安娜和轮台白杏，中晚熟品种佳娜丽和洪特克为材料，系统研究果实发育期及采后生理生化变化特性，为深入探究杏果实成熟衰老的生理生化机制提供一定的理论研究基础。主要研究结果如下：
1、果实发育期：早熟品种为52d，中熟品种为70d，中晚熟品种为77d。果实发育期呈“快—慢—快”的生长趋势,第二速长期持续时间相对较长。至成熟期，果形指数由1.2左右降至1.1以下；硬度为0.23～0.28kg/cm2之间，晚熟品种略高于早熟品种；TSS、Vc、蛋白质及总糖含量增长，后期增幅较大，晚熟品种高于早熟品种；总酸含量下降50%左右，晚熟品种低于早熟品种；果实干鲜比增大，晚熟品种干物质含量明显高于早熟品种，差异显著（P＜0.05）。
2、果实发育期未出现呼吸跃变现象，细胞膜透性增大，早熟品种细胞膜透性最大，SOD、POD及CAT等细胞保护酶类活性至成熟期都有所升高，其中以SOD最为重要，细胞膜透性急剧增高时SOD活性急剧下降，SOD活性大小依次为：中晚熟品种＞中熟品种＞早熟品种。
3、果实发育期，细胞壁含量下降；水溶性和离子型果胶含量上升，成熟时，巴都玉吕克水溶性果胶含量最高为13.26mg/g；共价结合果胶含量先上升后下降；纤维素和半纤维素含量下降，成熟期，纤维素下降至原含量的1/3左右；纤维素酶活性整体提高3倍；果胶酶升高，活性大小：早熟品种﹥中熟品种﹥中晚熟品种。
4、果实发育期硬度与细胞壁和果胶（水溶性果胶和离子型果胶）含量呈显著正、负相关。
5、果肉细胞体积可能是决定杏果实大小的主要因素之一。果实发育期，果肉细胞超显微结构变化：坐果期，中胶层电子密度高，呈明显的明-暗-明结构，细胞器完整，至成熟时，中胶层降解，叶绿体破裂，细胞壁松散。晚熟品种杏果实成熟过程中细胞器降解程度低，中胶层的降解幅度小于早熟品种，进一步从细胞结构角度解释其耐贮性较好。
6、成熟期果实进行转录组分析，组装结果contigs序列与Nr/Nt库进行比对，可以推断杏果实与桃果实的蛋白基因相似度较高，主要体现在乙烯合成过程和软化相关酶类，与山杏的β-淀粉酶、蛋白激酶和脂氧合酶相似度较高，与金冠苹果的线粒体全基因组相似。预测与葡萄蛋白质的合成与代谢过程相关酶类似。与桃果实的果胶酶和梨果实的纤维素酶基因序列的相似度分别为97%和87%，认为果胶酶可能在杏果实成熟软化中起重要作用。
7、果实采后软化程度较高，硬度可以作为衡量杏果实采后品质较为直观的的重要指标之一，晚熟品种硬度高于早熟品种，说明其耐贮性较好。贮期果实糖、酸、Vc和蛋白质等风味物质和营养物质消耗量较大，品质下降，应针对如何较好的保持杏果实贮期品质开展采后保鲜技术的研究。
8、杏属于呼吸跃变型果实，是导致其不耐贮的主要原因，贮期呼吸峰值出现时间与细胞膜透性增大及有害物质含量迅速升高的时间吻合，相关保护酶类变化规律与有害物质含量变化规律相符，晚熟品种的有害物质积累量低于早熟品种，细胞膜稳定性高于早熟品种，进一步说明其耐贮性。
9、果实贮期细胞壁含量下降，果胶酶和纤维素酶活性升高，促进了原果胶和纤维素的降解，纤维素、半纤维素和共价结合型果胶含量下降，细胞壁水溶性果胶和离子型果胶含量明显上升，最终导致果实的软化。早熟品种巴都玉吕克含细胞壁量最低，差异显著（p＜0.05），是否可以将杏果实细胞壁含量做为耐贮性的评价指标之一，值得探讨。
10、纤维素含量的下降速度和细胞膜透性的增大可能是杏果实硬度在贮期下降的主要影响因素。
11、果实不耐贮主要原因可能是由于采后果实有呼吸峰值出现，该峰值出现后硬度及营养物质含量明显下降，细胞膜透性升高，细胞壁水解酶活性升高，细胞壁物质降解，果实品质迅速下降。晚熟品种耐贮性高于早熟品种。
Six Xinjiang apricot cultivars:early varieties (Baduyulvke and Kumaiti)、 medium varieties (Daguohuanna and Luntaixiaobaixi) and later medium varieties (Jianali and Hongdaike) were used as materials, physiological and biochemical characteristics changes in apricot fruit during maturation and postharvest stage were researched.These results provided the theoretical studies to the apricot fruits' ripening and aging physiological mechanisms. The results showed as follows:
1.Development period:early maturing varieties was52d,middle maturing varieties was70d,late-maturing varieties was77d.The development period showed "fast-slow-fast" growth trend, the second duration was longer. To maturity, fruit shape index reduced from1.2to1.1;the firmness fell to0.23～0.28kg/cm2, late-maturing varieties was slightly higher than that of early maturing varieties; Soluble solids、Vc protein and total sugar content were growth, late-maturing varieties>early maturing varieties; The total acid content decreased50%, late-maturing varieties was less than early ones.Apricot fruit's fresh and dried ratio increased,dry matter content of late-maturing varieties was significantly higher than the early ones, significant differences (P<0.05).
2. Apricot fruit has not breathing phenomenon during development period,membrane permeability increased, early maturing varieties was largest. Changes of SOD, POD and CAT activity was different, SOD is the most important, which had a sharp decline when cell membrane permeability had a sharp increased. SOD activity:late-maturing varieties> early maturing varieties.
3. During fruit developmental, cell wall content decreased, soluble and ionic pectin content increased, to ripening period, baduyulvke contained the highest soluble pectin, was13.26mg/g; covalently bound pectin content increased first, to maturity showed downward trend; cellulose and hemicellulose showed downward trend, to ripening period, cellulose content decreased to1/3of the original; cellulase activity entirety rosed3times;pectinase activity:late-maturing varieties>medium maturing variety> early maturing varieties.
4. Firmness with the content of the cell wall and pectin (soluble pectin and ionic pectin) showed a significant positive and negative correlation.
5. The pulp cell volume is one of the main factors to determine the apricot fruit size. During development, pulp cell's ultra-microscopic structure changes:fruit set period, the middle lamella has high electron density, showed bright-dark-bright structure, organelles complete, to mature, the mesoglea obvious degradation, chloroplast rupture, cell wall loose. Pulp cells cell walls in late-maturing varieties showed lower degradation of organelles, the mesoglea degradation rate was less than early maturing varieties,further to explain its storability better from the cell structure angle.
6. Transcriptome of analysis for mature apricot fruit,the assembly results contigs sequence compared with Nr/Nt,could be inferred apricot fruits protein gene was higher similarity with peach fruit,mainly in ethylene synthesis process and softening related enzymes,similarity with Prunus armeniaca's β-amylase、 protein kinase and lipoxygenase,similarity with complete mitochondrial genome of the Golden Delicious apple.Predicted similar to grape's protein synthesis and metabolic processes related enzymes. pectinase of peach fruit and cellulase gene sequence of pear fruit downloaded from NCBI,similarity were97%and87%,pectinase play an important role in the apricot fruit ripening and softening.
7. The postharvest apricot fruit had higher degree of softening, firmness can be used as an important indicator to measure quality of postharvest apricot fruit, late-maturing varieties higher than early ones, showed better storability. Flavor and nutrients (sugar, acid, Vc and protein)content consumptioned larger during storage time, quality declined, post-harvest preservation technology research should focus on how to better maintain the quality of apricot fruit during storage
8. Apricot was respiratory fruit, the main reason about its not storability, during storage, respiratory peak time,membrane permeability increased rapidly and the content of harmful substances incriesed time consistent, protective enzymes variation with the variation of the content of harmful substances in line, Accumulation of harmful substances of late-maturing varieties is less than early maturing varieties, the cell membrane stability higher than the early ones, further illustrate its storability.
9. During postharvest storage,pectinase and cellulase activity increased,to promote the degradation of pectin and cellulose.Cellulose,hemicellulose,and covalent binding content decreased, water-soluble and ionic pectin content were increased, Baduyulvke had the lowest content of cell wal,significant difference (p <0.05),It's worth for exploring whether cell wall content as a storability evaluation index of apricot fruit.
10. the rate of decline of the cellulose content and the increases of cell membrane permeability were the main factors which caused the decline of apricot fruits firmness during storage.
11. The apricot fruit was not storability, mainly due to postharvest respiratory peak, after the peak appeared, the hardness and nutrient content decreased, cell membrane permeability increased, cell wall hydrolase activity increased, cell wall material degradation, The fruit quality rapid declined. The Storability of Late-maturing varieties were better than early varieties.
1、果实发育期：早熟品种为52d，中熟品种为70d，中晚熟品种为77d。果实发育期呈“快—慢—快”的生长趋势,第二速长期持续时间相对较长。至成熟期，果形指数由1.2左右降至1.1以下；硬度为0.23～0.28kg/cm2之间，晚熟品种略高于早熟品种；TSS、Vc、蛋白质及总糖含量增长，后期增幅较大，晚熟品种高于早熟品种；总酸含量下降50%左右，晚熟品种低于早熟品种；果实干鲜比增大，晚熟品种干物质含量明显高于早熟品种，差异显著（P＜0.05）。
2、果实发育期未出现呼吸跃变现象，细胞膜透性增大，早熟品种细胞膜透性最大，SOD、POD及CAT等细胞保护酶类活性至成熟期都有所升高，其中以SOD最为重要，细胞膜透性急剧增高时SOD活性急剧下降，SOD活性大小依次为：中晚熟品种＞中熟品种＞早熟品种。
3、果实发育期，细胞壁含量下降；水溶性和离子型果胶含量上升，成熟时，巴都玉吕克水溶性果胶含量最高为13.26mg/g；共价结合果胶含量先上升后下降；纤维素和半纤维素含量下降，成熟期，纤维素下降至原含量的1/3左右；纤维素酶活性整体提高3倍；果胶酶升高，活性大小：早熟品种﹥中熟品种﹥中晚熟品种。
4、果实发育期硬度与细胞壁和果胶（水溶性果胶和离子型果胶）含量呈显著正、负相关。
5、果肉细胞体积可能是决定杏果实大小的主要因素之一。果实发育期，果肉细胞超显微结构变化：坐果期，中胶层电子密度高，呈明显的明-暗-明结构，细胞器完整，至成熟时，中胶层降解，叶绿体破裂，细胞壁松散。晚熟品种杏果实成熟过程中细胞器降解程度低，中胶层的降解幅度小于早熟品种，进一步从细胞结构角度解释其耐贮性较好。
6、成熟期果实进行转录组分析，组装结果contigs序列与Nr/Nt库进行比对，可以推断杏果实与桃果实的蛋白基因相似度较高，主要体现在乙烯合成过程和软化相关酶类，与山杏的β-淀粉酶、蛋白激酶和脂氧合酶相似度较高，与金冠苹果的线粒体全基因组相似。预测与葡萄蛋白质的合成与代谢过程相关酶类似。与桃果实的果胶酶和梨果实的纤维素酶基因序列的相似度分别为97%和87%，认为果胶酶可能在杏果实成熟软化中起重要作用。
7、果实采后软化程度较高，硬度可以作为衡量杏果实采后品质较为直观的的重要指标之一，晚熟品种硬度高于早熟品种，说明其耐贮性较好。贮期果实糖、酸、Vc和蛋白质等风味物质和营养物质消耗量较大，品质下降，应针对如何较好的保持杏果实贮期品质开展采后保鲜技术的研究。
8、杏属于呼吸跃变型果实，是导致其不耐贮的主要原因，贮期呼吸峰值出现时间与细胞膜透性增大及有害物质含量迅速升高的时间吻合，相关保护酶类变化规律与有害物质含量变化规律相符，晚熟品种的有害物质积累量低于早熟品种，细胞膜稳定性高于早熟品种，进一步说明其耐贮性。
9、果实贮期细胞壁含量下降，果胶酶和纤维素酶活性升高，促进了原果胶和纤维素的降解，纤维素、半纤维素和共价结合型果胶含量下降，细胞壁水溶性果胶和离子型果胶含量明显上升，最终导致果实的软化。早熟品种巴都玉吕克含细胞壁量最低，差异显著（p＜0.05），是否可以将杏果实细胞壁含量做为耐贮性的评价指标之一，值得探讨。
10、纤维素含量的下降速度和细胞膜透性的增大可能是杏果实硬度在贮期下降的主要影响因素。
11、果实不耐贮主要原因可能是由于采后果实有呼吸峰值出现，该峰值出现后硬度及营养物质含量明显下降，细胞膜透性升高，细胞壁水解酶活性升高，细胞壁物质降解，果实品质迅速下降。晚熟品种耐贮性高于早熟品种。
Six Xinjiang apricot cultivars:early varieties (Baduyulvke and Kumaiti)、 medium varieties (Daguohuanna and Luntaixiaobaixi) and later medium varieties (Jianali and Hongdaike) were used as materials, physiological and biochemical characteristics changes in apricot fruit during maturation and postharvest stage were researched.These results provided the theoretical studies to the apricot fruits' ripening and aging physiological mechanisms. The results showed as follows:
1.Development period:early maturing varieties was52d,middle maturing varieties was70d,late-maturing varieties was77d.The development period showed "fast-slow-fast" growth trend, the second duration was longer. To maturity, fruit shape index reduced from1.2to1.1;the firmness fell to0.23～0.28kg/cm2, late-maturing varieties was slightly higher than that of early maturing varieties; Soluble solids、Vc protein and total sugar content were growth, late-maturing varieties>early maturing varieties; The total acid content decreased50%, late-maturing varieties was less than early ones.Apricot fruit's fresh and dried ratio increased,dry matter content of late-maturing varieties was significantly higher than the early ones, significant differences (P<0.05).
2. Apricot fruit has not breathing phenomenon during development period,membrane permeability increased, early maturing varieties was largest. Changes of SOD, POD and CAT activity was different, SOD is the most important, which had a sharp decline when cell membrane permeability had a sharp increased. SOD activity:late-maturing varieties> early maturing varieties.
3. During fruit developmental, cell wall content decreased, soluble and ionic pectin content increased, to ripening period, baduyulvke contained the highest soluble pectin, was13.26mg/g; covalently bound pectin content increased first, to maturity showed downward trend; cellulose and hemicellulose showed downward trend, to ripening period, cellulose content decreased to1/3of the original; cellulase activity entirety rosed3times;pectinase activity:late-maturing varieties>medium maturing variety> early maturing varieties.
4. Firmness with the content of the cell wall and pectin (soluble pectin and ionic pectin) showed a significant positive and negative correlation.
5. The pulp cell volume is one of the main factors to determine the apricot fruit size. During development, pulp cell's ultra-microscopic structure changes:fruit set period, the middle lamella has high electron density, showed bright-dark-bright structure, organelles complete, to mature, the mesoglea obvious degradation, chloroplast rupture, cell wall loose. Pulp cells cell walls in late-maturing varieties showed lower degradation of organelles, the mesoglea degradation rate was less than early maturing varieties,further to explain its storability better from the cell structure angle.
6. Transcriptome of analysis for mature apricot fruit,the assembly results contigs sequence compared with Nr/Nt,could be inferred apricot fruits protein gene was higher similarity with peach fruit,mainly in ethylene synthesis process and softening related enzymes,similarity with Prunus armeniaca's β-amylase、 protein kinase and lipoxygenase,similarity with complete mitochondrial genome of the Golden Delicious apple.Predicted similar to grape's protein synthesis and metabolic processes related enzymes. pectinase of peach fruit and cellulase gene sequence of pear fruit downloaded from NCBI,similarity were97%and87%,pectinase play an important role in the apricot fruit ripening and softening.
7. The postharvest apricot fruit had higher degree of softening, firmness can be used as an important indicator to measure quality of postharvest apricot fruit, late-maturing varieties higher than early ones, showed better storability. Flavor and nutrients (sugar, acid, Vc and protein)content consumptioned larger during storage time, quality declined, post-harvest preservation technology research should focus on how to better maintain the quality of apricot fruit during storage
8. Apricot was respiratory fruit, the main reason about its not storability, during storage, respiratory peak time,membrane permeability increased rapidly and the content of harmful substances incriesed time consistent, protective enzymes variation with the variation of the content of harmful substances in line, Accumulation of harmful substances of late-maturing varieties is less than early maturing varieties, the cell membrane stability higher than the early ones, further illustrate its storability.
9. During postharvest storage,pectinase and cellulase activity increased,to promote the degradation of pectin and cellulose.Cellulose,hemicellulose,and covalent binding content decreased, water-soluble and ionic pectin content were increased, Baduyulvke had the lowest content of cell wal,significant difference (p <0.05),It's worth for exploring whether cell wall content as a storability evaluation index of apricot fruit.
10. the rate of decline of the cellulose content and the increases of cell membrane permeability were the main factors which caused the decline of apricot fruits firmness during storage.
11. The apricot fruit was not storability, mainly due to postharvest respiratory peak, after the peak appeared, the hardness and nutrient content decreased, cell membrane permeability increased, cell wall hydrolase activity increased, cell wall material degradation, The fruit quality rapid declined. The Storability of Late-maturing varieties were better than early varieties.
引文
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