夜间亚低温对番茄果实糖含量和糖代谢酶活性的影响

摘要

[Objective] The aim was to study the effects of sub-low night temperature on contents of several sugars in tomato fruits and activities of enzymes involved in carbohydrate metabolism. [ Method] The effects of sub-low night temperature at 9 ℃ (15 ℃ as control) on contents of fructose,glucose and sucrose in tomato fruits,and activities of acid invertase (AI) .neutral invertase (NI), sucrose synthase (SS) and sucrose phosphate synthase(SPS). Then the relationship between sugar contents and activities of enzymes involved in carbohydrate metabolism were analyzed. [Result] The results indicated that contents of fructose, glucose, sucrose and activities of AI and NI were lower than control under sub-low night temperature, while SS and SPS activities had no obvious laws. The changes of AI and NI activities in tomato fruits were small relatively during young fruit period,while that was increased rapidly during fruit maturity period. SS activity gradually decreased with fruit development, and was very low during fruit maturity period. SPS activity was always low during test. There were most significant positive correlations among activities of AI, NI and contents of fructose, glucose in tomato fruits, and the correlation of SS activity with sucrose content was also most significant positive. [ Conclusion] The main factors of leading to the contents of sugar in tomato fruits decrease was the activities of invertase under sub-low night temperature.%[目的]研究夜间亚低温对番茄(Lycopersicon esculentum Mill.)果实几种糖含量及糖代谢酶活性的影响.[方法]以15℃夜温为对照,研究了9℃夜间亚低温处理对番茄果实果糖、葡萄糖和蔗糖含量及酸性转化酶(AI)、中性转化酶(NI)、蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)活性的影响,并分析了糖含量与糖代谢酶活性的相关性.[结果]经过夜间亚低温处理后,番茄果实中果糖、葡萄糖和蔗糖含量均小于对照.与对照相比,夜间亚低温处理使番茄果实中AI和NI的活性降低,但SS和SPS活性变化没有明显的规律性.在番茄幼果期,果实中AI和NI活性的变化幅度相对较小,但在果实成熟时转化酶活性急剧升高;SS活性随着果实的发育逐渐降低,在果实成熟期SS活性很低;试验期内,SPS活性一直处于低活性水平.番茄果实中AI和NI活性与葡萄糖和果糖的含量呈极显著正相关,蔗糖合成酶(SS)活性与蔗糖含量呈极显著正相关.[结论]夜间亚低温导致成熟期番茄果实含糖含量下降的主要因素是转化酶活性的变化.