《植物生理学报》 2018, 54(2): 273-281

套袋对‘秋雪’桃果实品质及花青素合成相关基因表达的影响

何平, 李林光^*, 王海波, 常源升

山东省果树研究所, 山东泰安271000

通信作者：李林光；E-mail: llg6536@163.com

摘　要：

为了探讨套袋对桃(Prunus persica)果实品质及花青素合成相关基因表达的影响, 以‘秋雪’桃为试材, 研究了套袋处理与未套袋组间果实生长发育过程中果皮花青苷含量、果实大小、果肉糖含量及花青素合成相关基因表达变化规律, 同时比较了采收前两类果实的香气物质差异。结果表明: 套袋果皮的花青苷含量取袋前显著低于未套袋组, 取袋后迅速上升, 采收时与未套袋组相当; 套袋不同程度地降低了果实可溶性总糖和还原糖含量, 取袋后有所上升, 但始终低于未套袋组; 对花青苷代谢途径中的关键基因表达分析发现, 套袋处理的果实中各基因的表达与未套袋组相比均表现下调趋势, 而套袋果在取袋后各基因的表达迅速上升, 其中F3H、LDOX、DFR、ANR和CHI基因采收前与未套袋组表达水平相当, 而UFGT基因的表达水平超出未套袋组3倍以上; 供试桃共检测到71种香气物质, 套袋处理的香气物质成分总含量低于未套袋组, 套袋提高了果实中醛类和醇类物质含量, 增加了酸类物质含量, 但降低了酯类物质含量。研究表明, 套袋可以提高果实外观品质, 但同时对果实风味有一定负面影响。

关键词：桃; 套袋; 果实品质; 基因表达

收稿：2017-06-26   修定：2017-11-13

资助：山东省农业重大应用技术创新课题(2014-38)和山东省农业科学院农业科技创新工程项目(CXGC2016A03)。

Effect of bagging on fruit quality and anthocyanin synthesis-related gene expression of ‘Qiuxue’ peach

HE Ping, LI Lin-Guang^*, WANG Hai-Bo, CHANG Yuan-Sheng

Shandong Institute of Pomology, Taian, Shangdong 271000, China

Corresponding author: LI Lin-Guang; E-mail: llg6536@163.com

Abstract:

The experiment was proceeded with ‘Qiuxue’ peach (Prunus persica) as material to investigate the effect of bagging on fruit quality and anthocyanin synthesis-related gene expression. The contents of anthocyanin and flesh sugar, fruit size and related gene expression were measured, and aroma components were investigated after debagging. The content of peel anthocyanin was notably less than that of control, but increased quickly after bags removed and was the same as control before harvest. The total soluble and reducing sugar decreased for the bagged ones, sucrose content was increased immediately after debagging, which was declined later. The expression of related key genes in anthocyanin biosynthesis pathway was down-regulation than that of control, but increased quickly after debagging and was the same as control before harvest for F3H, LDOX, DFR, CHS and CHI, more than three times for UFGT. A total of 71 different volatile compounds were detected in ‘Qiuxue’ peach fruits. Compared to controls, total content of aroma substance was reduced in bagged fruit. Bagging improved aldehydes and alcohol contents and increased acid contents in peach fruits, but decreased the contents of esters. In conclusion, bagging was beneficial for ‘Qiuxue’ peach fruit, but the fruit quality was affected since the total sugar was declined partially.

Key words: peach; bagging; fruit quality; gene expression