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中国农学通报

中国农学通报 ›› 2016, Vol. 32 ›› Issue (31): 51-56.doi: 10.11924/j.issn.1000-6850.casb16030151

所属专题： 生物技术； 园艺

• 林学 园艺 园林 • 上一篇    下一篇

2种甜度差异型甜瓜果实糖分积累 及其相关酶代谢特征研究

马慧,白立华,闫文芝,杜瑞霞,李浩然,,刘艳   

  1. 内蒙古农业大学农学院,内蒙古巴彦淖尔市农牧业科学研究院,内蒙古巴彦淖尔市农牧业科学研究院,内蒙古巴彦淖尔市农牧业科学研究院,内蒙古农业大学农学院,,内蒙古农业大学农学院
  • 收稿日期:2016-03-19 修回日期:2016-10-12 接受日期:2016-04-14 出版日期:2016-11-10 发布日期:2016-11-10
  • 通讯作者: 刘艳
  • 基金资助:
    内蒙古自然科学基金“与河套蜜瓜糖分积累相关的蔗糖合成酶活性调节机制”(2014MS0337)。

Sugar Accumulation and Enzymes Metabolic Characteristics of Two Kinds of Muskmelon with Different Sweetness

白立华,闫文芝,杜瑞霞,李浩然, and 刘艳   

  • Received:2016-03-19 Revised:2016-10-12 Accepted:2016-04-14 Online:2016-11-10 Published:2016-11-10

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摘要： 为研究不同甜度甜瓜果实糖代谢的酶学机制，以具有甜度差异的2 种甜瓜‘河套蜜瓜’和‘楼兰王’为试验材料，测定果实发育时期果实糖含量、淀粉含量以及蔗糖代谢相关酶活性变化。结果显示，2种甜瓜果实均呈现单S型动态生长，‘楼兰王’果实膨大期生长速率显著高于‘河套密瓜’。2 种甜瓜果实发育期间糖分积累动态基本一致，前期以葡萄糖的积累为主，且‘河套密瓜’葡萄糖积累量显著高于‘楼兰王’；进入转色期后葡萄糖含量下降，蔗糖含量增加，‘河套密瓜’蔗糖含量远高于‘楼兰王’。甜瓜果实糖分积累由蔗糖代谢相关酶协同调控，认为‘河套密瓜’转色期后蔗糖磷酸合成酶和蔗糖合成酶合成方向活性升高，是其蔗糖含量增加的主要原因，成熟期蔗糖磷酸合成酶活性升高是‘楼兰王’果实中蔗糖积累的主要原因。

关键词: 陇南, 陇南, 交换性镁, 烟叶中镁

Abstract: In order to study the enzymology metabolism in different sweetness melons, the content of sugar, starch and the activities of sucrose-metabolizing enzymes were tested by taking Cucumis melo‘Hetao’and Cucumis melo‘Loulanwang’in growth stage as the materials. The results showed that: both of the two varieties presented a single sigmoid pattern of growth, the growth rate during fruit swelling of‘Loulanwang’was higher than that of‘Hetao’significantly. These two muskmelon varieties had a similar sugar accumulation trend during fruit development, the glucose accumulation was mainly in early stages, and the glucose accumulation in‘Hetao’was significantly higher than that in‘Loulanwang’. In veraison, the glucose content declined and sucrose content increased, the sucrose content of‘Hetao’was higher than that of‘Loulanwang’. The sucrosemetabolizing enzymes co- regulated sugar accumulation. After the veraison of‘Hetao’, the activity of the synthetic direction of sucrose phosphate synthase and sucrose synthase rose, which could be the major reason for sucrose content increase, and the increased activity of sucrose phosphate synthase during the maturation stage was the main reason for sucrose content in the fruit of‘Loulanwang’.