硼处理对杨梅果实采后贮藏期间蔗糖代谢及花色苷合成的影响

以"乌种"杨梅果实为试材,研究了硼(四硼酸钾)处理对采后杨梅果实在1℃贮藏期间品质、蔗糖代谢及花色苷合成的影响。结果显示:10 g/L为杨梅果实最大有效硼处理浓度,采用10 g/L硼处理可有效降低杨梅果实贮藏期间腐烂率并维持果实品质;10 g/L硼处理可显著抑制果实贮藏期间AI、SPS以及SS2(蔗糖合酶合成方向)活性的上升并提高SS1(蔗糖合酶分解方向)活性;同时,经硼处理的杨梅果实中葡萄糖和蔗糖含量明显低于对照果实,而果糖、总花色苷和矢车菊-3-葡萄糖苷含量却高于对照水平。由此推测,硼元素可通过直接调控杨梅果实采后贮藏期间蔗糖代谢酶活性来积累杨梅花色苷前体UDPG,从而为杨梅果实花色苷的合成提供底物,最终起到促进果实花色苷合成和改善贮藏品质的作用。

Effect of Boron Treatment on Sucrose Metabolism and Anthocyanin Synthesis in Postharvest Chinese Bayberries

The effect of the boron(potassium tetraborate) treatment on quality,sucrose metabolism and anthocyanin synthesis in harvested Chinese bayberries 'Wumei' storaged at 1°C was investigate.The results exhibited that the 1 %(w/v) was the maximum concentration of boron and it remarkably lowered the decay incidence and maintained fruit quality in Chinese bayberries during the storage.Furthermore,it could significantly inhibit the activities of AI,SPS and SS2(SS synthetic direction) and increase the SS1(SS cleavage direction) activity.Meanwhile,the boron-treated bayberries showed the lower contents of glucose and sucrose as well as higher contents of fructose,total anthocyanin and cyanidin-3-glucoside compared to the controls.Thus,it is suggested that the boron element regulates the enzymes activities for sucrose metabolism by accumulating anthocyanin precursor UDPG,and provided the substrate for anthocyanin synthesis to promote anthocyanin synthesis and improve the storage quality of Chinese bayberries.