期刊论文

A comparative analysis of the differences in starch degradation and soluble sugar accumulation between‘Zhongjiao No. 9'and‘Baxijiao'during fruit ripening

中文

果树学报

1009-9980

2019

36

11

1524-1539

10.13925/j.cnki.gsxb.20190005

2018FYD1000205:国家重点研发计划 2015A030310459:广东省自然科学基金 201803XX:广东省农业科学院新兴学科团队建设项目 2016B020233002:广东省科技计划 2017A030303044:广东省科技计划 201707010154:广州市科技计划 201903010010:广州市科技计划 31772267:国家自然科学基金

本校为第一机构

【目的】从淀粉降解和可溶性糖积累的角度解析‘中蕉9号’及‘巴西蕉’果实的口感和风味存在较大差异原因。【方法】比较分析‘中蕉9号’和‘巴西蕉’果实中淀粉含量、可溶性糖含量和糖代谢相关基因的表达和酶活性。【结果】‘中蕉9号’果实的可溶性固形物、直链淀粉、果糖和葡萄糖含量较高,而‘巴西蕉’果实硬度和蔗糖含量较高‘。中蕉9号’果实中6个淀粉降解相关基因和5个可溶性糖代谢相关基因的表达量显著高于‘巴西蕉’。此外,α-淀粉酶、酸性转化酶和蔗糖合成酶在‘中蕉9号’果实中的活性更高。【结论】糖代谢相关基因在2个香蕉品种中的差异表达,使得‘中蕉9号’果实中果糖和葡萄糖含量较高...

【Objective】‘Zhongjiao No. 9’is a new cavendish banana variety bred by the Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences. The genetic relationship between ‘Zhongjiao No. 9’and‘Baxijiao’is close. Both are AAA genotypes and have similar fruit shape and ripening process. However, there are significant differences in the taste and sweetness between them, which makes them excellent materials for studying starch degradation and soluble sugar accumulation. In this study, the differences in fruit quality and sugar ...