Sugar Accumulation Characteristics and Sucrose Metabolism Enzyme Activities of Peanut During Seed Development

doi:10.11924/j.issn.1000-6850.casb2021-0578

Abstract

Abstract:

The sugar content of peanut seed is closely related to its edible quality and processing characteristics. In order to clarify the characteristics of sugar accumulation and the relationship between sucrose content and sucrose metabolism related enzyme activities during seed development, three peanut varieties with different sucrose contents were used as the materials, the contents of total soluble sugar, sucrose, fructose, glucose and the activities of key enzymes in sucrose metabolism, such as sucrose phosphate synthase (SPS), sucrose synthase (SS), neutral invertase (NI) and acid invertase (SAI), were compared at different stages of seed development. The results showed that the changes of sugar component content and enzyme activity in different varieties during seed development were similar. SS activity value was the highest in both synthetic direction and decomposition direction. The correlation analysis showed that the sucrose content at the late development stage was significantly negatively correlated with NI and significantly positively correlated with SPS. It is speculated that the sucrose content can be increased by regulating the activities of NI and SPS during the seed maturing period.

Key words: peanut, seed development, sugar accumulation characteristics, sucrose metabolism enzyme

CLC Number:

S565.2

LIU Yonghui, SHEN Yi, SHEN Yue, LIANG Man, CHEN Zhide. Sugar Accumulation Characteristics and Sucrose Metabolism Enzyme Activities of Peanut During Seed Development[J]. Chinese Agricultural Science Bulletin, 2022, 38(30): 29-34.

Figures/Tables 4

References 21

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名称	发育阶段	可溶性总糖/(mg/g)	蔗糖/(mg/g)	果糖/(mg/g)	葡萄糖/(mg/g)
冀甜	初期	212.69±4.02Aa	97.01±0.63Aa	3.81±0.04Aa	3.28±0.04Aa
	中期	142.70±4.38Cc	71.69±1.44Dd	2.11±0.04Dd	1.56±0.03Dd
	后期	92.74±2.70Ef	63.03±0.79Ee	1.88±0.03Ee	1.44±0.07Ee
临花	初期	179.66±2.59Bb	94.17±0.98Bb	3.31±0.05Bb	2.81±0.05Bb
	中期	114.97±4.43De	71.97±0.53Dd	1.62±0.03Gg	1.32±0.04Ff
	后期	79.55±3.68Fg	57.18±0.23Ff	1.33±0.04Hh	0.85±0.05Gg
苏花	初期	138.56±2.98Cd	73.43±0.51Cc	2.73±0.05Cc	2.30±0.15Cc
	中期	77.33±2.54Fg	31.10±0.21Gg	1.71±0.02Ff	0.81±0.03Gg
	后期	55.87±1.53Gh	18.14±0.31Hh	0.77±0.02Ii	0.39±0.03Hh

名称	发育阶段	可溶性总糖/(mg/g)	蔗糖/(mg/g)	果糖/(mg/g)	葡萄糖/(mg/g)
冀甜	初期	212.69±4.02Aa	97.01±0.63Aa	3.81±0.04Aa	3.28±0.04Aa
	中期	142.70±4.38Cc	71.69±1.44Dd	2.11±0.04Dd	1.56±0.03Dd
	后期	92.74±2.70Ef	63.03±0.79Ee	1.88±0.03Ee	1.44±0.07Ee
临花	初期	179.66±2.59Bb	94.17±0.98Bb	3.31±0.05Bb	2.81±0.05Bb
	中期	114.97±4.43De	71.97±0.53Dd	1.62±0.03Gg	1.32±0.04Ff
	后期	79.55±3.68Fg	57.18±0.23Ff	1.33±0.04Hh	0.85±0.05Gg
苏花	初期	138.56±2.98Cd	73.43±0.51Cc	2.73±0.05Cc	2.30±0.15Cc
	中期	77.33±2.54Fg	31.10±0.21Gg	1.71±0.02Ff	0.81±0.03Gg
	后期	55.87±1.53Gh	18.14±0.31Hh	0.77±0.02Ii	0.39±0.03Hh

酶活性	不同品种蔗糖含量			不同发育阶段蔗糖含量
酶活性	冀甜	临花	苏花	初期	中期	后期
SPS	0.988^**	0.977^**	0.972^**	0.904^**	0.418	0.778^*
SSⅡ	0.882^**	0.990^**	0.991^**	0.860^**	0.764^*	0.525
SAI	-0.638	-0.846^**	-0.734^*	0.232	0.586	0.726^*
NI	-0.986^**	-0.937^**	-0.994^**	-0.476	-0.643	-0.945^**
SSⅠ	-0.855^**	-0.968^**	-0.937^**	0.830^**	-0.636	0.433
SPS+SSⅡ	0.920^**	0.994^**	0.994^**	0.901^**	0.743^*	0.622
SAI+ NI+ SSⅠ	-0.867^**	-0.971^**	-0.950^**	0.839^**	-0.633	0.337

酶活性	不同品种蔗糖含量			不同发育阶段蔗糖含量
酶活性	冀甜	临花	苏花	初期	中期	后期
SPS	0.988^**	0.977^**	0.972^**	0.904^**	0.418	0.778^*
SSⅡ	0.882^**	0.990^**	0.991^**	0.860^**	0.764^*	0.525
SAI	-0.638	-0.846^**	-0.734^*	0.232	0.586	0.726^*
NI	-0.986^**	-0.937^**	-0.994^**	-0.476	-0.643	-0.945^**
SSⅠ	-0.855^**	-0.968^**	-0.937^**	0.830^**	-0.636	0.433
SPS+SSⅡ	0.920^**	0.994^**	0.994^**	0.901^**	0.743^*	0.622
SAI+ NI+ SSⅠ	-0.867^**	-0.971^**	-0.950^**	0.839^**	-0.633	0.337