Localization of sugar content in watermelon fruit treated with shoot heating

芽加热处理西瓜果实糖含量的定位

• 批准号: 23658034
• 负责人: KANO Yasutaka
• 金额: $ 2.5万
• 依托单位: Ishikawa Prefectural University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Challenging Exploratory Research
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2012
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-23658034/
• 关键词: シュートヒータ; 果実加温; 果肉温度; 細胞の大きさ; スクロース集積; シュートヒーテイング; 酸性インベルターゼ; ショ糖リン酸合成酵素; スクロース含量

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 ℃ 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. Sucrose phosphate synthase (SPS) activity of the heated fruit was higher than that of control fruit. The mean sucrose and fructose content of the heated fruit was higher than that of the control. 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.

西瓜(Citrullus lanatus MatSumu.)Et Nakai)从开花后5天(DAA)持续加热到夜间最低30℃。上午0点塑料温室内的温度。至早上6点果实表面温度在12.7~17.2℃之间波动，近枝条加热(称为加热果实)的果实表面温度比对照平均高0.8℃，果肉温度比对照高1.0~1.5℃。加热的水果果肉的色素沉着加速。加热处理的果实细胞尺寸小于对照果实。加热处理的果实蔗糖磷酸合成酶(SPS)活性高于对照。加热处理的果实平均蔗糖和果糖含量均高于对照。因此，在果实附近加热结果枝可以加速细胞的膨大和成熟，从而导致果实中SPS活性的增加和蔗糖含量的增加，尤其是果实外部部分。

项目成果

Effects of Heating Bearing Shoot near Fruit on Cell Size, Sucrose Metabolizing Enzymes and Sugar Accumulation in Watermelon Fruit

• DOI: 10.2503/jjshs1.81.171
• 发表时间: 2012-04
• 期刊: Journal of The Japanese Society for Horticultural Science
• 作者: Y. Kano;Jun Matsumoto;Yu-suke Aoki;Tatsuya Madachi

メロン果実の糖集積に及ぼすシュートヒータの装着個数の影響

芽加热器安装数量对甜瓜果实糖分积累的影响

• 发表时间: 2012
• 作者: 上前知之;川畑球一;高橋正和;大東 肇
• 通讯作者: 大東 肇

スイカ果実の糖含量に及ぼすシュートヒータの装着個数の影響

安装穗加热器数量对西瓜果实含糖量的影响

• 发表时间: 2012
• 作者: 中島育子;佐藤義彦;伊東明子;今井剛;齋藤寿広;森口卓哉;山本俊哉;城戸口達也・市原叡・新宅恵・吉田恭子・加納恭卓
• 通讯作者: 城戸口達也・市原叡・新宅恵・吉田恭子・加納恭卓

Heatingbearing shoots near fruits promotes sugar accumulation in melon fruit.

果实附近的受热枝条促进瓜果糖分积累。

• 发表时间: 2012
• 期刊: Scientia Hortic
• 作者: Jun Matsumoto;Yasutaka Kano;Tatsuya Madachi;Yusuke.
• 通讯作者: Yusuke.

Effects of succinamic acid 2,2-dimethylhydrazide treatment on cell size,acid invertase and sucrose phosphate synthase activities, and sugar content of melon fruit.

琥珀酸2,2-二甲基酰肼处理对甜瓜果实细胞大小、酸性转化酶和蔗糖磷酸合酶活性及糖含量的影响

• 发表时间: 2012
• 期刊: J.Japan.Soc.Hort.Sci.
• 作者: Jun Matsumoto;Hideyuki Goto and Yasutaka Kano;Akira Kikuchi;Hideaki Ueda and Yuta Nakatsubo.
• 通讯作者: Hideaki Ueda and Yuta Nakatsubo.