Cell wall polysaccharide metabolism during fruit development in sweet cherry 'Satohnishiki' as affected by gibberellic acid
Cell wall polysaccharide metabolism during fruit development in sweet cherry 'Satohnishiki' as affected by gibberellic acid
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DOI：
10.2503/jjshs.70.178
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发表时间：
2001-03-01
影响因子：
--
通讯作者：
Danjo, C
中科院分区：
文献类型：
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作者：
Kondo, S;Danjo, C
研究了“Satohnishiki”甜樱桃（Prunus avium L.）果实发育过程中的细胞壁多糖代谢以及赤霉酸（GA）处理对果实的影响。果实硬度急剧下降，盛花后30-36天（DAFB）糖浓度迅速增加，同时脱落酸（ABA）和水溶性果胶物质（WSP）含量增加，六偏磷酸钠可溶性果胶物质（HMP）含量、HCl可溶性果胶物质（HP）含量和细胞壁结合中性糖含量减少。因此，30至36 DAFB期间被认为是果实成熟的开始时间。果胶酯酶（PE）活性从 30 DAFB 降低至 42 DAFB；未检测到内切多聚半乳糖醛酸酶（PG）活性。相反，随着果实成熟，细胞壁结合的中性糖大大减少，这表明甜樱桃的软化可能导致的不是高半乳糖醛酸的溶解，而是细胞壁结合的中性糖的减少，通过中性糖区域的裂解导致分子量降低。在 23 DAFB 时将 0.289 mM (100 ppm) GA(3) 溶液应用于整个树枝可抑制多糖的溶解直至 56 DAFB 以及花青素在皮肤中的积累。还检测了 GA(3) 处理对内源 ABA 浓度的影响，内源 ABA 浓度在樱桃果实成熟中起着重要作用。尽管GA(3)处理的果实中的ABA浓度低于未处理的对照果实36 DAFB中的ABA浓度，但其浓度相反地在56 DAFB中较高。这些结果表明，GA(3) 处理通过阻断 ABA 活性来延迟果实成熟。
Cell wall polysaccharide metabolism during fruit development in 'Satohnishiki' sweet cherries (Prunus avium L.) and the effect of gibberellic acid (GA) treatment on the fruit were investigated. Fruit firmness decreased dramatically, and sugar concentration increased rapidly from 30 to 36 days after full bloom (DAFB), accompanied by increases in abscisic acid (ABA) and water-soluble pectic substances (WSP) fraction and decreases in sodium hexametaphosphate-soluble pectic substances (HMP) fraction, HCl-soluble pectic substances (HP) fraction, and cell wall bound neutral sugars. Therefore, the period from 30 to 36 DAFB is considered the onset of fruit ripening. Pectinesterase (PE) activity decreased from 30 to 42 DAFB; endo-polygalacturonase (PG) activity was not detectable. Contrarily, cell wall bound neutral sugars decreased greatly as fruit ripened which demonstrates that the softening of sweet cherries may cause, not a dissolution of homogalacturonan, but a decrease of cell wall bound neutral sugars, leading to lower molecular weight by the cleavage of the neutral sugar region. An application of 0.289 mM (100 ppm) GA(3) solution to whole branches at 23 DAFB inhibited the solubilization of polysaccharides until 56 DAFB and the accumulation of anthocyanins in the skin. The effect of GA(3) treatment on endogenous ABA concentration which plays an important role in the cherry fruit ripening was also examined. Although ABA concentration in GA(3)-treated fruit was lower than that in untreated control fruit 36 DAFB, its concentration was, contrarily, higher at 56 DAFB. These results suggest that GA(3) treatment delayed fruit ripening by blocking ABA activity.