Studies on translocation of photoassimilates from leaves into fruits, and it's metabolism in horticultural plants

a.在成熟果实中，山梨醇在可溶性糖中所占比例以富士和仙树较高，陆津和乔纳森较低。但在“津轻”中，它因季节而异。为探讨果实糖转运物质的来源，对4个品种的果柄糖组分进行了分析。所有品种的可溶性糖主要成分均为山梨醇，但本试验中山梨醇在可溶性糖中所占比例较低，且因品种而异。山梨醇在茎中的比例高于果柄。由于苹果果距丛枝维管束排列的形态学观察困难，对叶序简单的葡萄新梢茎部的丛枝排列进行了观察。从叶柄到茎，茎基部有2 ~ 3个丛枝束，顶端茎从叶柄到茎的丛枝束数目减少。同一节位上，花序梗至茎的丛枝数少于叶柄的丛枝数。与丛同侧叶片的丛状维管束在茎中紧密相连，但不相连。在梨果实成熟过程中，果肉硬度下降快的品种果肉中水溶性固形物、盐酸可溶性固形物和壬酸含量均低于硬度下降慢的品种。在'La France'梨中，5 ℃成熟的果肉中80%醇溶固形物和盐酸可溶固形物含量低于15 ℃成熟的，而水溶性固形物含量的增加量不高于15 ℃成熟的。

a. In ripe apple fruits, sorbitol ratio in soluble sugars was higher in 'Fuji' and 'Senshu', and lower in 'Mutsu' and 'Jonathan'. But in 'Tsugaru' it differed by seasons.b. For the investigation on the translocation substances, sugar composition of fruit stalk of 4 cultivars were analyzed. Main conponent was sorbitol in all cultivars as reported before, but the sorbitol ratio in the soluble sugars in this experiment were lower compared with the results reported before, and it was variedy with cultivars. In the stem sorbitol ratio was higher than that in fruit stalk.c. As the morphological observation on the arrangement of the buscular bundle in the apple fruit-bearing spur was very difficult, the buscular arrangement in the stem of grape shoot, which has simple phyllotaxis, was observed. From the petiole of the leaf to the stem two or three buscular bundles was found in the basal part of the shoot, and the number of the buscular bundle from petiole to the stem decreased in the apical shoot. Number of the buscular bundle from peduncle to the stem was fewer than from the petiol of the leaf on the same node with the cluster. The buscular bundle from the leaf on the same side with the cluster were closed in the stem but not conected with each other.d. In the ripening of pear fruit, in the flesh of the cultivar with rapid decrease in the flesh firmness water soluble and hydrochloric acid soluble solids and unonic acid contents were lower compared with the flesh of the cultivar with slow decrease in the flesh firmness. In 'La France' pear fruits, 80%-alcohol soluble and hydrochloric acid soluble solids in the flesh ripened at 5ﾟC was lower, and the increase of water soluble solid was not higher, than in that ripened at 15ﾟC Changes in the soluble solid (cell wall substances) contents during ripening could be concerned with the differences in the flesh texture by the ripening temperature.