梨有机酸组分及含量变化与遗传鉴定
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摘要
有机酸是梨果实品质构成的关键指标之一。多年来,国内外关于果实有机酸积累已有不少研究,但有关梨果实有机酸积累的研究报导较少。我国梨的栽培面积较广,品种也极为丰富,不同品种间生长结果习性各不相同,对梨品种间有机酸积累差异及调控方法缺乏系统研究。为此,我们开展了梨果实有机酸积累特性、有机酸代谢酶变化、有机酸遗传、有机酸含量的影响因素和梨高酸性状的分子标记等方面研究,主要结果如下：
1.检测了秋子梨、白梨、砂梨和西洋梨40个品种果实内10种有机酸含量。大多数品种果实中可以检测到8-9种有机酸,果实有机酸总量分布范围分别是秋子梨3.04-9.13mg-g-1FW、白梨1.74-4.88mg·g-1FW.砂梨1.84-3.46mg·g-1FW、西洋梨0.86-3.51mg·g-1FW,梨果实中有机酸以苹果酸和柠檬酸为主,大多数品种果实中苹果酸含量高；40个梨品种果实的10种有机酸和有机酸总量之间,苹果酸、柠檬酸、奎尼酸和有机酸总量呈极显著正相关；10种有机酸之间,苹果酸、柠檬酸都和奎尼酸呈极显著正相关,乙酸和乳酸、琥珀酸和富马酸,都呈极显著负相关,苹果酸和柠檬酸、奎尼酸和莽草酸,都呈显著正相关；40个梨品种果实的10种有机酸和有机酸总量的差异都达到极显著水平。10种有机酸之间,苹果酸、柠檬酸和奎尼酸三者差异极显著。
2.测定了‘新苹梨’果实和叶片发育过程中主要有机酸含量变化。结果表明：果实发育过程中,有机酸总量从7.67mg·g-1下降到5.03mg·g-1,柠檬酸、苹果酸和乳酸含量分别增加了2.75mg·g-1、0.5mg·g-1和0.001mg·g-1,而奎尼酸、草酸、莽草酸、乙酸和琥珀酸含量分别减少了4.19mg·g-1、0.002mg·g-1、0.29mg·g-1、0.09mg·g-1和0.052mg·g-1；叶片发育过程中,有机酸总量从6.18mg.g-1下降到5.36mg·g-1,柠檬酸、奎尼酸、草酸和乳酸含量分别增加了1.34mg·g-1、1.09mg·g-1、0.43mg·g-1和0.01mg·g-1,而苹果酸、莽草酸和琥珀酸含量分别减少了1.61mg·g-1、0.26mg·g-1和1.82mg·g-1。果实和叶片之间的柠檬酸含量变化呈极显著正相关,乙酸含量变化呈显著正相关。
3.测定‘新苹梨’了果实和叶片发育过程中有机酸代谢相关酶的活性。果实发育过程中,柠檬酸和苹果酸含量总体呈增加趋势；柠檬酸合成酶(CS)、NAD-异柠檬酸脱氢酶(NAD-IDH)和NAD-苹果酸脱氢酶(NAD-MDH)活性呈缓慢增加趋势,细胞质乌头酸酶(Cyt-ACO).磷酸烯醇式丙酮酸羧化酶(PEPC)和NADP-苹果酸酶(NADP-ME)活性呈缓慢降低趋势。叶片发育过程中,CS、Cyt-ACO、NAD-IDH、PEPC、NAD-MDH和NADP-ME活性都呈缓慢降低趋势。
4.以‘新苹梨’和‘南果梨’为试材,在树体生长季节,进行叶面喷施氮肥、磷钾复合肥、钾肥和钙肥、果实套袋、主枝环剥、留果量、花序留双果、光照、矮化砧木、不同树龄和不同环境处理试验,结果表明上述因子对果实和叶片有机酸含量及其相关酶活性都存在一定的影响。
5.测定了‘新苹梨’ב94-08’杂交组合的亲本和67株F1代的成熟果实内7种主要有机酸的含量,对数据进行了遗传分析。结果表明,F1代果实中7种有机酸含量都呈连续分布。柠檬酸分布范围最大,其次是苹果酸、奎尼酸、草酸、乙酸和莽草酸,乳酸最小；Fl代果实各种有机酸含量的平均值、极差和标准差变化趋势与亲中值一致,亲中值高的有机酸在F1代中的平均值、极差和标准差也大；杂种优势率有正有负；变异系数都较大；F1代果实有机酸中,奎尼酸与草酸、莽草酸呈极显著正相关；乙酸与乳酸呈极显著负相关；柠檬酸与乙酸,莽草酸与乳酸呈显著正相关；F1代果实有机酸中,柠檬酸、苹果酸、奎尼酸和草酸间差异极显著；本实验67株杂种F1代大多数柠檬酸含量高于苹果酸,为柠檬酸优势型。
6.以‘新苹梨’ב94-08’杂交组合的67株F1代实生树为试材,采用扩增片段长度多态性技术和集群分类法筛选与酸/低酸基因连锁的分子标记。结果表明：通过64对AFLP标记引物在亲本和分离群体中的筛选和验证,获得与梨酸/低酸基因紧密连锁标记1个,即E-AGG/M-CAG.它们与酸/低酸基因的遗传距离为10.6cM。
Organic acid is one of the key indicators of fruit quality. A lot of research has been carried out in fruit organic acid accumulation, but this study in pear is limited. Pear is cultivated in China with great area and rich varieties, and the growth and bearing habit among cultivars are quite different. However, the differences of organic acid accumulation and its regulation in different species need to be studied systemly. Therefore, in this study, we have studied the fruit organic acid accumulation, changes in fruit organic acid metabolism enzymes, organic acid inheritance and regulation, and to explore the molecule markers on the high acid character of pear fruit. The main purpose of this study was to provide the theoretical basis of organic acid accumulation and its regulation for the production of the high quality pear fruit. Main results as following:
1. The ripe fruit of40varieties of four major pear cultivars, Pyrus ussuriensis, Pyrus bretschneideri, Pyrus pyrifolia, and Pyrus communis, were collected as study samples. The contents of10organic acids in the fruit were examined using HPLC. The results showed that8-9organic acids were detected in the fruits of most examined varieties. The total content of the organic acids in the fruits ranged between3.04and9.13mg·g-1FW in P. ussuriensis,1.74and4.88mg·g-1FW in P. bretschneideri,1.84and3.46mg·g-1FW in P. pyrifolia, and0.86and3.51mg·g-1FW in P. communis. The major components of organic acids present in the pear fruit were malic acid and citric acid. A high level of malic acid was found in the fruit of most varieties. Malic acid, citric acid, and quinic acid exhibited significant and strong positive correlation with the total organic acid content,oxalic acid, acetic acid, shikimic acid, and succinic acid contents were also positively correlated with the total organic acid content. Among the ten organic acids examined, both malic acid and citric acid exhibited highly significant positive correlation with quinic acid, whereas extremely significant negative correlation was observed between acetic acid and lactic acid, and between succinic acid and fumaric acid. Furthermore, significant positive correlation was observed between malic acid and citric acid, and between quinic acid and shikimic acid, whereas significant negative correlation was found between quinic acid and tartaric acid. The differences in the contents of the10individual organic acids and the total organic acid content in the fruit reached a significant and strong level among the40pear varieties. Malic acid, citric acid, and quinic acid displayed extremely significant differences.
2. The contents of organic acids of'Xinping'pear in developing fruit and leaf were examined using HPLC(High Performance Liquid Chromatography). The results showed that the contents of the total organic acid in fruit decrease from7.67mg·g-1to5.03mg·g-1, the contents of citric acid, malic acid and lactic acid increase2.75mg·g-1,0.5mg·g-1and0.001mg·g-1, respectively; while the contents of quinic acid, oxalic acid, shikimic acid, acetic acid and succinic acid decrease4.19mg·g-1,0.002mg·g-1,0.29mg·g-1,0.09mg·g-1and0.052mg·g-1, respectively. The contents of the total organic acid in leaf decrease from6.18mg·g-1to5.36mg·g-1; the contents of citric acid, quinic acid, oxalic acid and lactic acid increase1.34mg·g-1,1.09mg·g-1,0.43mg·g-1and0.01mg·g-1respectively; while the contents of malic acid, shikimic acid and succinic acid decrease1.61mg·g-1,0.26mg·g-1and1.82mg·g-1respectively. The content of citric acid in fruit exhibited significant and strong positive correlation with the content of it in leaf, the content of acetic acid exhibited significant positive correlation with the content of it in leaf.
3. Changes in the activities of enzymes involved in the metabolism of the organic acids were examined during the process of fruit and leaf development in'Xinping'pear. The activities of CS, NAD-IDH and NAD-MDH showed an overall increasing trend and the activities of Cyt-ACO, PEPC and NADP-ME exhibited an overall decreasing trend in developing fruit. During the leaves'developmental processes, the activities of CS, Cyt-ACO, NAD-IDH, PEPC, NAD-MDH, and NADP-ME decreased gradually.
4. Changes in the content of organic acid and the activities of enzymes involved in the metabolism were examined after the regulations of foliar application of N, P, K, Ca or RE (rare earth) fertilizer, bagging, girdling, yield, double fruits in one inflorescence, light, dwarf rootstock, tree age, environment during the tree growing season in 'Xinping' pear and 'Nanguo' pear. We observed they affected the total organic acid content and the activities of the enzymes.
5. The contents of7kinds of main organic acids in the pear fruits of parents and67lines of F1generation of 'Xinpingli'×'94-08' were determined by HPLC, and the genetic, correlation and diversity of the organic acids contents were analyzed. The results showed that:The content of7kinds main organic acids in67lines of Fi generation fruits displayed continuous distribution, closing to normal distribution. The order of the distribution range of the7organic acids contents from big to small was citric acid, malic acid, quinic acid, oxalic acid, acetic acid, shikimic acid and lactic acid; The variation tendency of the mean value, range and standard deviation of the7kinds of main organic acids in67lines of F1generation fruits were in consistent with the mean value of the parents. In the relations among different organic acids contents in the F1generation, there was a highly significant positive correlation between quinic acid and oxalic acid, shikimic acid; Both of citric acid and acetic acid, shikimic acid and lactic acid showed significant positive correlation;but acetic acid and lactic acid showed significant negative correlation. In the F1generation fruits, among the contents of citric acid, malic acid, quinic acid and oxalic acid showed highly significant difference each other. Moreover, most of the67lines of F1generation were citric acid dominant type.
6.The inheritance of the fruit acid trait of mature fruit was analyzed using the F1segregation population (total of67seedlings) derived from the cross'Xinpingli'(Pyrus bretshneider R.)×'94-08'(Pyrus bretshneider R.), markers linked to pear acid gene were screened by amplified fragment length polymorphism (AFLP) technique combined with bulked segregant analysis (BSA) method. One molecular marker which linked to pear acid gene had been identified from64pairs of AFLP primer, named as E-AGG/M-CAG. The genetic distance to pear acid gene were10.6cM.
1.检测了秋子梨、白梨、砂梨和西洋梨40个品种果实内10种有机酸含量。大多数品种果实中可以检测到8-9种有机酸,果实有机酸总量分布范围分别是秋子梨3.04-9.13mg-g-1FW、白梨1.74-4.88mg·g-1FW.砂梨1.84-3.46mg·g-1FW、西洋梨0.86-3.51mg·g-1FW,梨果实中有机酸以苹果酸和柠檬酸为主,大多数品种果实中苹果酸含量高；40个梨品种果实的10种有机酸和有机酸总量之间,苹果酸、柠檬酸、奎尼酸和有机酸总量呈极显著正相关；10种有机酸之间,苹果酸、柠檬酸都和奎尼酸呈极显著正相关,乙酸和乳酸、琥珀酸和富马酸,都呈极显著负相关,苹果酸和柠檬酸、奎尼酸和莽草酸,都呈显著正相关；40个梨品种果实的10种有机酸和有机酸总量的差异都达到极显著水平。10种有机酸之间,苹果酸、柠檬酸和奎尼酸三者差异极显著。
2.测定了‘新苹梨’果实和叶片发育过程中主要有机酸含量变化。结果表明：果实发育过程中,有机酸总量从7.67mg·g-1下降到5.03mg·g-1,柠檬酸、苹果酸和乳酸含量分别增加了2.75mg·g-1、0.5mg·g-1和0.001mg·g-1,而奎尼酸、草酸、莽草酸、乙酸和琥珀酸含量分别减少了4.19mg·g-1、0.002mg·g-1、0.29mg·g-1、0.09mg·g-1和0.052mg·g-1；叶片发育过程中,有机酸总量从6.18mg.g-1下降到5.36mg·g-1,柠檬酸、奎尼酸、草酸和乳酸含量分别增加了1.34mg·g-1、1.09mg·g-1、0.43mg·g-1和0.01mg·g-1,而苹果酸、莽草酸和琥珀酸含量分别减少了1.61mg·g-1、0.26mg·g-1和1.82mg·g-1。果实和叶片之间的柠檬酸含量变化呈极显著正相关,乙酸含量变化呈显著正相关。
3.测定‘新苹梨’了果实和叶片发育过程中有机酸代谢相关酶的活性。果实发育过程中,柠檬酸和苹果酸含量总体呈增加趋势；柠檬酸合成酶(CS)、NAD-异柠檬酸脱氢酶(NAD-IDH)和NAD-苹果酸脱氢酶(NAD-MDH)活性呈缓慢增加趋势,细胞质乌头酸酶(Cyt-ACO).磷酸烯醇式丙酮酸羧化酶(PEPC)和NADP-苹果酸酶(NADP-ME)活性呈缓慢降低趋势。叶片发育过程中,CS、Cyt-ACO、NAD-IDH、PEPC、NAD-MDH和NADP-ME活性都呈缓慢降低趋势。
4.以‘新苹梨’和‘南果梨’为试材,在树体生长季节,进行叶面喷施氮肥、磷钾复合肥、钾肥和钙肥、果实套袋、主枝环剥、留果量、花序留双果、光照、矮化砧木、不同树龄和不同环境处理试验,结果表明上述因子对果实和叶片有机酸含量及其相关酶活性都存在一定的影响。
5.测定了‘新苹梨’ב94-08’杂交组合的亲本和67株F1代的成熟果实内7种主要有机酸的含量,对数据进行了遗传分析。结果表明,F1代果实中7种有机酸含量都呈连续分布。柠檬酸分布范围最大,其次是苹果酸、奎尼酸、草酸、乙酸和莽草酸,乳酸最小；Fl代果实各种有机酸含量的平均值、极差和标准差变化趋势与亲中值一致,亲中值高的有机酸在F1代中的平均值、极差和标准差也大；杂种优势率有正有负；变异系数都较大；F1代果实有机酸中,奎尼酸与草酸、莽草酸呈极显著正相关；乙酸与乳酸呈极显著负相关；柠檬酸与乙酸,莽草酸与乳酸呈显著正相关；F1代果实有机酸中,柠檬酸、苹果酸、奎尼酸和草酸间差异极显著；本实验67株杂种F1代大多数柠檬酸含量高于苹果酸,为柠檬酸优势型。
6.以‘新苹梨’ב94-08’杂交组合的67株F1代实生树为试材,采用扩增片段长度多态性技术和集群分类法筛选与酸/低酸基因连锁的分子标记。结果表明：通过64对AFLP标记引物在亲本和分离群体中的筛选和验证,获得与梨酸/低酸基因紧密连锁标记1个,即E-AGG/M-CAG.它们与酸/低酸基因的遗传距离为10.6cM。
Organic acid is one of the key indicators of fruit quality. A lot of research has been carried out in fruit organic acid accumulation, but this study in pear is limited. Pear is cultivated in China with great area and rich varieties, and the growth and bearing habit among cultivars are quite different. However, the differences of organic acid accumulation and its regulation in different species need to be studied systemly. Therefore, in this study, we have studied the fruit organic acid accumulation, changes in fruit organic acid metabolism enzymes, organic acid inheritance and regulation, and to explore the molecule markers on the high acid character of pear fruit. The main purpose of this study was to provide the theoretical basis of organic acid accumulation and its regulation for the production of the high quality pear fruit. Main results as following:
1. The ripe fruit of40varieties of four major pear cultivars, Pyrus ussuriensis, Pyrus bretschneideri, Pyrus pyrifolia, and Pyrus communis, were collected as study samples. The contents of10organic acids in the fruit were examined using HPLC. The results showed that8-9organic acids were detected in the fruits of most examined varieties. The total content of the organic acids in the fruits ranged between3.04and9.13mg·g-1FW in P. ussuriensis,1.74and4.88mg·g-1FW in P. bretschneideri,1.84and3.46mg·g-1FW in P. pyrifolia, and0.86and3.51mg·g-1FW in P. communis. The major components of organic acids present in the pear fruit were malic acid and citric acid. A high level of malic acid was found in the fruit of most varieties. Malic acid, citric acid, and quinic acid exhibited significant and strong positive correlation with the total organic acid content,oxalic acid, acetic acid, shikimic acid, and succinic acid contents were also positively correlated with the total organic acid content. Among the ten organic acids examined, both malic acid and citric acid exhibited highly significant positive correlation with quinic acid, whereas extremely significant negative correlation was observed between acetic acid and lactic acid, and between succinic acid and fumaric acid. Furthermore, significant positive correlation was observed between malic acid and citric acid, and between quinic acid and shikimic acid, whereas significant negative correlation was found between quinic acid and tartaric acid. The differences in the contents of the10individual organic acids and the total organic acid content in the fruit reached a significant and strong level among the40pear varieties. Malic acid, citric acid, and quinic acid displayed extremely significant differences.
2. The contents of organic acids of'Xinping'pear in developing fruit and leaf were examined using HPLC(High Performance Liquid Chromatography). The results showed that the contents of the total organic acid in fruit decrease from7.67mg·g-1to5.03mg·g-1, the contents of citric acid, malic acid and lactic acid increase2.75mg·g-1,0.5mg·g-1and0.001mg·g-1, respectively; while the contents of quinic acid, oxalic acid, shikimic acid, acetic acid and succinic acid decrease4.19mg·g-1,0.002mg·g-1,0.29mg·g-1,0.09mg·g-1and0.052mg·g-1, respectively. The contents of the total organic acid in leaf decrease from6.18mg·g-1to5.36mg·g-1; the contents of citric acid, quinic acid, oxalic acid and lactic acid increase1.34mg·g-1,1.09mg·g-1,0.43mg·g-1and0.01mg·g-1respectively; while the contents of malic acid, shikimic acid and succinic acid decrease1.61mg·g-1,0.26mg·g-1and1.82mg·g-1respectively. The content of citric acid in fruit exhibited significant and strong positive correlation with the content of it in leaf, the content of acetic acid exhibited significant positive correlation with the content of it in leaf.
3. Changes in the activities of enzymes involved in the metabolism of the organic acids were examined during the process of fruit and leaf development in'Xinping'pear. The activities of CS, NAD-IDH and NAD-MDH showed an overall increasing trend and the activities of Cyt-ACO, PEPC and NADP-ME exhibited an overall decreasing trend in developing fruit. During the leaves'developmental processes, the activities of CS, Cyt-ACO, NAD-IDH, PEPC, NAD-MDH, and NADP-ME decreased gradually.
4. Changes in the content of organic acid and the activities of enzymes involved in the metabolism were examined after the regulations of foliar application of N, P, K, Ca or RE (rare earth) fertilizer, bagging, girdling, yield, double fruits in one inflorescence, light, dwarf rootstock, tree age, environment during the tree growing season in 'Xinping' pear and 'Nanguo' pear. We observed they affected the total organic acid content and the activities of the enzymes.
5. The contents of7kinds of main organic acids in the pear fruits of parents and67lines of F1generation of 'Xinpingli'×'94-08' were determined by HPLC, and the genetic, correlation and diversity of the organic acids contents were analyzed. The results showed that:The content of7kinds main organic acids in67lines of Fi generation fruits displayed continuous distribution, closing to normal distribution. The order of the distribution range of the7organic acids contents from big to small was citric acid, malic acid, quinic acid, oxalic acid, acetic acid, shikimic acid and lactic acid; The variation tendency of the mean value, range and standard deviation of the7kinds of main organic acids in67lines of F1generation fruits were in consistent with the mean value of the parents. In the relations among different organic acids contents in the F1generation, there was a highly significant positive correlation between quinic acid and oxalic acid, shikimic acid; Both of citric acid and acetic acid, shikimic acid and lactic acid showed significant positive correlation;but acetic acid and lactic acid showed significant negative correlation. In the F1generation fruits, among the contents of citric acid, malic acid, quinic acid and oxalic acid showed highly significant difference each other. Moreover, most of the67lines of F1generation were citric acid dominant type.
6.The inheritance of the fruit acid trait of mature fruit was analyzed using the F1segregation population (total of67seedlings) derived from the cross'Xinpingli'(Pyrus bretshneider R.)×'94-08'(Pyrus bretshneider R.), markers linked to pear acid gene were screened by amplified fragment length polymorphism (AFLP) technique combined with bulked segregant analysis (BSA) method. One molecular marker which linked to pear acid gene had been identified from64pairs of AFLP primer, named as E-AGG/M-CAG. The genetic distance to pear acid gene were10.6cM.
引文
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