Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit
Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit
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DOI：
10.2503/jjshs1.81.171
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发表时间：
2012-04
影响因子：
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通讯作者：
Y. Kano;Jun Matsumoto;Yu-suke Aoki;Tatsuya Madachi
中科院分区：
文献类型：
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作者：
Y. Kano;Jun Matsumoto;Yu-suke Aoki;Tatsuya Madachi
西瓜（Citrullus lanatus Matsumu.）et Nakai）在夜间从开花后5天（DAA）连续加热至最低30°C。上午0时至6时，塑料温室内的温度在12.7-17.2°C之间波动，果实表面的温度，其附近的枝条被加热在这些小时期间，（指定为加热的水果）的温度比对照的温度平均高0.8°C，果肉温度比对照高1.0-1.5 ℃。加热的果实的果肉的着色加速。加热果实的细胞大小小于对照果实。较高的蔗糖磷酸合成酶（SPS）活性的加热果实导致较高的平均蔗糖和果糖含量的加热果实。因此，有理由认为，在果实附近加热结果枝可加速细胞的扩大和成熟，从而引起SPS活性的增加和果实中蔗糖含量的增加，尤其是果实的外部。
Shoots near fruits of watermelon (Citrullus lanatus Matsumu. et Nakai) were continuously heated from 5 days after anthesis (DAA) to a minimum of 30°C during night. Temperatures in a plastic greenhouse during 0 a.m. to 6 a.m. fluctuated between 12.7–17.2°C, and the temperature of the surface of the fruit, whose near shoots were heated (designated as a heated fruit) during these hours, was higher by 0.8°C on the average than that of the control, and also the temperature of the flesh of the heated fruit was 1.0–1.5°C higher than that of the control fruit. Pigmentation of the flesh of the heated fruit was accelerated. Cell size of the heated fruit was smaller than that of the control fruit. Higher sucrose phosphate synthase (SPS) activity of the heated fruit resulted in the higher mean sucrose and fructose content of the heated fruit. Therefore, it is reasonable to consider that heating bearing shoots near fruits can accelerate the rate at which cells enlarge and mature, which causes an increase in SPS activity and an increase in the sucrose content in the fruit, especially the outer portions of the fruit.