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‘灵武长枣’果实发育过程中果肉质地与解剖结构的变化
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引用本文:院 钦,杨四钰,乔 帅,任玉锋,周 军,张 欣,陈卫军,万仲武,魏天军,徐文娣,王惠冉.‘灵武长枣’果实发育过程中果肉质地与解剖结构的变化[J].西北农业学报,2024,(5):851~861
DOI:10.7606/j.issn.1004-1389.2024.05.008
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院 钦,杨四钰,乔 帅,任玉锋,周 军,张 欣,陈卫军,万仲武,魏天军,徐文娣,王惠冉 (1.北方民族大学 生物科学与工程学院银川 7500212.上海师范大学 生命科学学院上海 2002343.宁夏经济林遗传改良创新团队北方民族大学银川 7500214.灵武市自然资源局宁夏灵武 7504005.灵武市大泉林场,宁夏灵武 7504006.宁夏农林科学院 园艺研究所银川 750002) 
基金项目:宁夏农科院农业高质量发展与生态保护科技创新示范项目(NGSB-2021-1-02);宁夏回族自治区经济林遗传改良创新团队基金(2022QCXTD04)。
中文摘要:为探究‘灵武长枣’发育过程中枣果质地与解剖结构的变化特征及两者间关系。以国家地理标志品种‘灵武长枣’为试验材料,利用质地剖面分析法(TPA)和石蜡切片法,分析测定果实7项质地品质指标、10项显微结构指标,并对果实基本性状进行测定。结果表明,‘灵武长枣’果实成熟过程中,以硬核期为转折点,硬核期到半红期枣果实品质发生了显著变化,如硬核期到膨大前期单果质量增幅412.3%、体积增幅403.7% ,且果实解剖结构与大部分质地参数显著相关。即随着果实成熟,果实的单果质量、纵横径,体积均增加;果实硬度、脆度和胶粘性先增大后减小,弹性、咀嚼性和粘附性呈上升趋势,内聚性变化不显著。果皮变薄,表皮细胞和薄壁细胞、维管束和空腔面积增大,细胞排列变疏松,成熟期口感变酥脆。角质层加厚,果实抗损伤性加强。此外,枣果表皮细胞中的质体也发生很大变化,幼果期到半红期,由叶绿体逐渐转变为有色体。进一步相关性分析表明,果实硬度、弹性、咀嚼性和粘附性同枣果细胞形态参数存在不同程度的相关性,粘附性与大部分果实细胞形态参数达极显著水平,如粘附性与空腔面积呈极显著正相关(r=0.979)。‘灵武长枣’果实发育过程中,其果实品质发生显著变化,其中果实细胞形态的动态变化显著影响其质地品质(硬度、弹性、咀嚼性、粘附性)。
中文关键词:灵武长枣  果肉质地  解剖结构  细胞动态
 
Changes in Pulp Texture and Anatomical Structure of ‘Lingwuchangzao’ (Ziziphus jujuba ) during Fruit Development
Abstract:The objective of this study was to explore the changes in fruit texture and anatomical structure and establish the correlation between them during the developmental stages of ‘Lingwuchangzao’,nationally recognized geographical indication product,was selected as the experimental material.Seven texture quality indexes and ten microstructure indexes of its fruit were analyzed and determined by using texture profile analysis (TPA) and paraffin section method. The fundamental fruit characters were also assessed. The results showed that throughout the ripening process of ‘Lingwuchangzao’,with the hard core stage as the turning point,there was a significant change in fruit quality from the hard core stage to the semi-red stage during the early stage of expansion,the single fruit mass increased by 412.3%,and the volume increased by 403.7%. The anatomical structure of the fruit showed significant correlations with most of the texture parameters.With the fruit ripening,the single fruit mass,vertical and horizontal diameter,and volume increased. The fruit hardness,fracture and gumminess increased at first and then decreased,springiness,chewiness and adhesiveness showed an upward trend,and the change of cohesiveness was not significant. The pericarp becomed thinner,the area of epidermal cells and parenchyma cells,vascular bundles and cavities increased,the arrangement of cells became more relaxed,and the taste became crisp at maturity. The stratum corneum was thickened and the fruit was more resistant to traumas. In addition,plastids in the epidermal cells of the fruit also changed greatly from chloroplasts to colored bodies during young fruit stage to semi-red stage. Further correlation analysis showed that fruit hardness,springiness,chewiness and adhesiveness were correlated with cell morphological parameters of the fruit in varying degrees,and the adhesiveness and most of the morphological parameters of the fruit cells reached a very significant level.For instance,there was a significantly positive correlation between adhesiveness and cavity area (r=0.979 ). The fruit quality of ‘Lingwuchangzao’ changed significantly during fruit development,in which the dynamic changes of fruit cell morphology significantly affected its texture quality (hardness,springiness,chewiness and adhesiveness).
keywords:Ziziphus jujuba  Pulp texture  Anatomical structure  Cell morphology
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