不同基因型梨木质素代谢对石细胞含量和果实口感的影响

摘要

以五种基因型梨果实为材料,对石细胞团的大小、分布进行解剖学观察,并测定石细胞、木质素含量和木质素相关合成酶PAL、POD、PPO活性,探讨不同基因型梨果实木质素代谢对石细胞含量及口感的影响.结果表明,不同基因型梨木质素含量高时,石细胞含量也高,石细胞团相对较大,分布较密集,口感差.各基因型的梨木质素、石细胞含量和大小为:砀山酥梨＞贡梨＞丰水梨＞库尔勒香梨＞苹果梨,口感为砀山酥梨＜贡梨＜丰水梨＜库尔勒香梨＜苹果梨.同一基因型梨,木质素合成相关酶PAL、PPO、POD活性高的部位,木质素和石细胞含量也高；PAL、POD、PPO三种酶活性、木质素含量、石细胞含量和石细胞团大小均表现为近果心部位高于中层果肉部位.%Five pear genotypes (Pyrus bretschneideri cv.、Pyrus Ninomiyahaku sPyrus Pingguo、Pyrus Gong、Pyrus Korla 's Xiang) were used as materials to anatomically observe the size and distribution of stone cell groups, and the activities of relative enzymes ( POD、 PPO、 PAL) and the content of stone cells and lignin were measured to study the effects of lignin metabolism on the content of stone cells and taste. The results showed that in different pear genotypes, when the content of lignin was high, the content of stone cells was also high, and the size of stone cell groups was bigger and the distribution of stone cell groups was more intensive, but the taste was bad. Among five pear genotypes, the content of lignin and stone cells and the size of stone cell groups were: Pyrus bretschneideri cv. > Pyrus Gong > Pyrus Ninomiyahaku >Pyrus Korla' s Xiang > Pyrus Pingguo, while the taste were: Pyrus bretschneideri cv. < Pyrus Gong < Pyrus Ninomiyahaku < Pyrus Korla' s Xiang < Pyrus Pingguo. In same pear genotype, when the activities of POD、 PPO 、 PAL were high, the content of lignin and stone cells were high, too, and the activities of PAL, POD, PPO, the contect of lignin and stone cells, and the size of stone cell groups in the inner pulp were higher than those in the middle pulp.