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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (13): 42-51.doi: 10.11924/j.issn.1000-6850.casb2022-0405

• 林学·园艺·园林 • 上一篇    下一篇

黑皮冬瓜果实生长及糖类物质变化规律

焦加斌1(), 李金隆1,2, 常静静1, 李静1, 陈潇1, 宋钊1, 何裕志1, 张白鸽1()   

  1. 1 广东省农业科学院蔬菜研究所/广东省蔬菜新技术研究重点实验室，广州 510640
    2 福建农林大学资源与环境学院国际镁营养研究所，福州 350002
  • 收稿日期:2022-05-19 修回日期:2022-11-14 出版日期:2023-05-05 发布日期:2023-04-27
  • 通讯作者: 张白鸽，女，1983年出生，内蒙古人，研究员，博士，研究方向：植物营养。通信地址：510640 广东省广州市天河区金颖路66号 广东省农业科学院蔬菜研究所，Tel：020-38469583，E-mail：plantgroup@126.com。
  • 作者简介:

    焦加斌，男，1995年出生，陕西安康人，硕士，研究方向：农业资源开发与利用。通信地址：510640 广东省广州市天河区金颖路66号 广东省农业科学院蔬菜研究所，Tel：020-38469583，E-mail：。

  • 基金资助:
    国家自然科学基金项目“镁调控果实同化物运转影响大型冬瓜果形品质的生理机制”(32002137); 广东省重点领域研发计划“优质加工型蔬菜新品种选育”(2020B020220003); 财政部和农业农村部国家现代农业产业技术体系项目(CARS-23-G-48); 佛山市财政专项资金-2022年高水平广东省农业科技示范建设项目; 广东省农业科学院农业优势产业学科团队建设项目(202103TD)

The Growth and Development of Fruit and Change of Carbohydrate in Black Wax Gourd

JIAO Jiabin1(), LI Jinlong1,2, CHANG Jingjing1, LI Jing1, CHEN Xiao1, SONG Zhao1, HE Yuzhi1, ZHANG Baige1()   

  1. 1 Key Laboratory for New Technology Research of Vegetable/ Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640
    2 International Magnesium Nutrition Institute, College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou 350002
  • Received:2022-05-19 Revised:2022-11-14 Online:2023-05-05 Published:2023-04-27

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摘要：

明确冬瓜果实外观形态和糖类物质的变化特点，为冬瓜的优质高产栽培提供理论依据。以大型黑皮冬瓜‘铁柱二号’为供试品种，分别于幼果期、初果期、果实膨大期和成熟期，观测果实的外观形态、果肉细胞结构、糖类物质含量、α-半乳糖苷酶等酶活性的动态变化。冬瓜果实发育过程中，前期（花后前15 d）以细胞分裂为主，后期以细胞膨大为主。果实横纵径随生育期变化呈“S”型曲线，上、中、下部位的横纵径生长存在空间差异。在果实膨大期，中部横径显著小于上部和下部，与此时细胞体积大小密切相关。成熟期果实内主要的糖类物质是果糖和葡萄糖，分别占可溶性总糖的51%和48%。随着果实的生长发育，可溶性总糖浓度持续增加，中性转化酶、蔗糖磷酸合成酶、蔗糖合成酶分解方向的活性也逐渐升高，而可溶性酸性转化酶、细胞壁不溶性转化酶和α-半乳糖苷酶的活性不断降低。全生育期蔗糖分解酶的总活性均大于蔗糖合成酶的总活性。花后20~25 d是冬瓜中部横径生长的关键时期，花后25~35 d是糖类物质积累的关键时期，为提高冬瓜的果形品质和经济价值，在种植过程中，要注意提早供肥、加强管理，建议花后35 d左右及时采收。

关键词: 黑皮冬瓜, 果实生长, 果肉细胞, 可溶性糖, 酶活

Abstract:

The paper aims to clarify the dynamic characteristics of fruit morphology as well as carbohydrate content of wax gourd, and to provide a theoretical basis for its high quality and high yield cultivation. The large black wax gourd ‘Tiezhu No.2’ was used as the material in this study. The fruit appearance, pulp cell structure, content of carbohydrates, and the activities of enzymes like α-galactosidase were observed at fruit setting stage, young fruit stage, fruit enlargement stage and mature stage, respectively. During the development of wax gourd fruit, cell division mainly happened in the early stage (the first 15 days after flowering) and cell expansion dominated the late stage. The transverse and longitudinal diameters changed with the development of fruit and presented as “S” curves, and their spatial differences in the upper, middle and bottom parts of the fruit were observed. In the fruit enlargement stage, the transverse diameter of the middle part was significantly lower than that of the other parts, and was related to the difference of cell volume. The main carbohydrates in fruit were fructose and glucose, accounting for 51% and 48% of the total soluble sugars, respectively. With the development of fruit, the concentration of soluble total sugar continuously increased, and the activities of neutral invertase, sucrose phosphate synthase, and sucrose synthase in the decomposition direction also gradually increased. However, the activities of soluble acid invertase, cell wall insoluble invertase, and α-galactosidase decreased. The total activities of sucrose decomposition enzymes were greater than those of sucrose synthesis enzymes across all growth periods. Therefore, 20-25 days after flowering is the key period for the growth of middle transverse diameter, and 25-35 days after flowering is important for the accumulation of sugar substances in wax gourd fruit. To improve the shape quality and economic value of wax gourd, early fertilization and proper management should be highlighted, and timely harvest at around 35 days after flowering is recommended.

Key words: black wax gourd, fruit growth and development, pulp cells, soluble sugar, enzyme activity