Characteristics of Carbohydrate Assimilation and Distribution in Walnut (Juglans regia L.)
Characteristics of Carbohydrate Assimilation and Distribution in Walnut (Juglans regia L.)
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DOI：
10.7235/hort.20210014
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发表时间：
2021-04
影响因子：
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通讯作者：
Shiwei Wang;C. Pan;Cuifang Zhang;Hong Chen
中科院分区：
文献类型：
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作者：
Shiwei Wang;C. Pan;Cuifang Zhang;Hong Chen
利用13C同位素示踪技术，研究了核桃环剥结果枝不同生长发育阶段不同器官和不同代谢组分的13C丰度(δ13C)、13C含量(13C含量)和13C新固定百分率(13CPCT)。本研究旨在分析核桃果实不同生长发育阶段碳水化合物的同化、运输和利用的动态特征。结果表明：(1)采食后0h，叶片蔗糖中的δ、13C、13CPCT含量最高，与叶片净光合速率呈正相关(p<；005)：(2)采食后24h，果柄蔗糖中的δ、13C、13CPCT达到峰值；(3)在快速生长期投喂后48h，果皮蔗糖中的δ、13C和13CPCT均低于己糖，但在油脂转化阶段，果皮蔗糖中的δ13C、13Cmount和13CPCT均在48h达到最高水平；(4)籽粒中各碳水化合物的δ13C、13Cmount和13CPCT在投喂后48h均达到最高，其中蔗糖中的CPCT、13C和13CPCT最高。这些结果表明，蔗糖是核桃果实碳水化合物吸收和运输的主要形式，果皮和果仁中积累了大量的蔗糖，也是油脂转化的基础。附加关键词：13C同位素、果柄、果实发育、光合作用、季节变化
Based on 13 C isotope tracer technology, we investigated the 13 C abundance (δ 13 C), 13 C content ( 13 Camount), and new fixed 13 C percentage ( 13 CPCT) in different organs and different metabolic components in girdled fruit-bearing shoots at different stages of fruit growth and development in walnut. Our aim was to analyze the dynamic characteristics of carbohydrate assimilation, transportation, and utilization in different stages of walnut fruit growth and development. The results showed that (1) at 0 h after the feeding, δ 13 C, 13 Camount, and 13 CPCT in sucrose from the leaves were the highest and positively correlated with net photosynthetic rate of leaves (p < 0.05); (2) at 24 h after the feeding, δ 13 C, 13 Camount, and 13 CPCT in sucrose from the carpopodium reached their peak values; (3) δ 13 C, 13 Camount, and 13 CPCT in sucrose from the peel were lower than those of hexose at 48 h after feeding in the fast-growing stage, but they all reached maximum levels in peel sucrose at 48 h after feeding in the oil conversion stage; and (4) the highest δ 13 C, 13 Camount, and 13 CPCT were recorded in all carbohydrates from the seed kernel 48 h after feeding, among which the highest δ 13 C, 13 Camount, and 13 CPCT were recorded in sucrose. These results suggested that sucrose was the main form of carbohydrate assimilation and transportation in walnut fruit, and large amounts of sucrose are accumulated in the peel and in the kernel, where it is also the base for the transformation of oil. Additional key words: 13 C isotope, carpopodium, fruit development, photosynthesis, seasonal changes