不同钙处理对脐橙裂果及其细胞壁酶活性的影响
CHEN Jiqun, LIU Lizhen, CHEN Jiezhong, ZHANG Hailan. Effects of various calcium treatments on fruit cracking and cell wall enzyme activities in navel orange[J]. Journal of South China Agricultural University, 2014, 35(6): 29-32. DOI: 10.7671/j.issn.1001-411X.2014.06.006
Citation: CHEN Jiqun, LIU Lizhen, CHEN Jiezhong, ZHANG Hailan. Effects of various calcium treatments on fruit cracking and cell wall enzyme activities in navel orange[J]. Journal of South China Agricultural University, 2014, 35(6): 29-32. DOI: 10.7671/j.issn.1001-411X.2014.06.006
不同钙处理对脐橙裂果及其细胞壁酶活性的影响
1 华南农业大学 园艺学院,
2 广州丽恒科技开发有限公司,
基金项目: 广东省科技计划项目（2012B020304001）
计量 文章访问数: 01808 HTML全文浏览量: 0 PDF下载量: 01096 出版历程 收稿日期: 2013-08-28 刊出日期: 2014-11-09Effects of various calcium treatments on fruit cracking and cell wall enzyme activities in navel orange
1 College of Horticulture, South China Agricultural University,
2 Guangzhou Li-heng Limited Company of Science and Technology Exploitation,
摘要
摘要: 【目的】揭示钙对脐橙裂果的作用机理.【方法】以抗裂果的‘纽荷尔’Citrus sinensis cv. Newhall和易裂果的‘朋娜’Citrus sinensis cv. Skagg’s Bonanza 为试材，进行外源补钙和钙吸收抑制剂处理，在不同时期记录果实裂果率，测定果皮钙含量和纤维素酶（CX）、多聚半乳糖醛酸酶（PG）、果胶甲酯酶(PE)的酶活性.【结果和结论】抗裂的‘纽荷尔’的果皮钙含量高于易裂的‘朋娜’，同一品种正常果的果皮钙含量高于裂果；花后150 d，质量分数为 2%Ca(OH)2 的处理可以显著提高果皮钙含量，提高果皮硬度，降低裂果率；质量分数为 2%Ca(OH)2 处理与 CX 酶活性呈负相关关系；钙能通过影响细胞壁酶活性影响裂果，其中对‘朋娜’影响显著，对‘纽荷尔’作用不明显.
关键词: 钙 / 脐橙 / 细胞壁酶 / 裂果Abstract: 【Objective】 The objective of the study was to find the relationships among calcium contents, cell wall enzyme activities and fruit cracking. 【Method】 Two naval orange (Citrus sinensis) cultivars, ‘Skagg’s Bonanza’ and ‘Newhall’ were treated with exogenous calcium or calcium uptake inhibitor. The contents of calcium, the rate of fruit cracking and the activities of polygalacturonase (PG), cellulase (CX), and pectinmethylesterase （PE） were investigated in different periods.【Result and conclusion】 The contents of calcium in ‘Newhall’ was higher than that in ‘Skagg’s Bonanza’. The content of calcium in the normal fruits was higher than that in cracked fruits in the same cultivar. The mass fraction 2% Ca(OH)2 treatment increased significantly the calcium content in the pericarp and fruit firmness, reducing the rate of fruit cracking 150 days after anthesis. The mass fraction 2% Ca(OH)2 treatment reduced the activities of cellulase (CX). Calcium affected the incidence of fruit cracking through its effect on the activities of cell wall enzymes. Its effect was significant in ‘Skagg’s Bonanza’ but not in ‘Newhall’.
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