甜樱桃芽酚类物质含量及相关酶活性变化与自然休眠的关系

园艺学报 ›› 2005, Vol. 32 ›› Issue (02): 197-201.

甜樱桃芽酚类物质含量及相关酶活性变化与自然休眠的关系

魏海蓉;高东升;李宪利

(山东农业大学园艺科学与工程学院, 泰安271018)

收稿日期:2004-07-13 修回日期:2004-09-13 出版日期:2005-04-25 发布日期:2005-04-25
通讯作者: 高东升

The Changes of Phenolics and Related Enzymes Activity in Sweet CherryBuds during Endo-dormancy Period

Wei Hairong;Gao Dongsheng;Li Xianli

( Institute of Horticulture Science and Engineering, Shandong Agricultural University, Tai'n 271018, China)

Received:2004-07-13 Revised:2004-09-13 Online:2005-04-25 Published:2005-04-25
Contact: Gao Dongsheng

摘要/Abstract

摘要： 以7年生甜樱桃‘红灯’和‘早红宝石’为试材, 研究了酚类物质含量及相关酶活性在自然休眠期间的动态变化, 探讨了温度对酚类物质含量的影响。结果表明, 甜樱桃芽酚类物质在自然休眠期间持续缓慢增加, 随休眠的结束, 含量急剧下降, 不同品种之间有差异, 自然休眠结束后总酚含量降至最低。花芽中的酚类物质含量略高于叶芽, 多酚氧化酶( PPO) 、苯丙氨酸解氨酶( PAL) 活性差别不大; 不同需冷量的品种之间差异明显。芽中PAL活性与总酚含量的变化趋势呈正相关。而PPO活性在自然休眠期间逐渐升高。低温(5℃) 促进酚类物质的积累, 中期使其提前达到高峰并进入下降阶段, 后期加速其降低;高温(20℃) 效果相反, 变温(5℃/20℃) 效果不明显。

关键词: 甜樱桃, 芽, 自然休眠, 酚类物质, 酶活性

Abstract: The changes of phenolics and relate enzymes activity in sweet cherry buds and the effects of temperature on the content of phenolics were investigated during dormancy on 7-year-old sweet cherries ( Prunus avium L.‘Hongdeng’and P. avium L.‘Zaohongbaoshi’) trees. The result showed that the content of phenolics rose steadily in primary stage and dropp ing quickly in later stage. The time which the content of phenolics dropped was different in different cultivars. The content of phenlics in flower buds was higher than that of vegetative buds. PPO activity and PAL activity of flower buds were similar to that of vegetative buds in the same cultivar, but differentiate notably in different cultivars. The trend of PAL activity was positively related with the trend of the content of total phenolics. PPO activity rose steadily during endo-dormancy period. Low temperature (5℃) promoted the accumulation of the phenolics in primary stage , and made the phenolics content dropped earlier than that of controlled in middle stage, and p romoted the drop of phenolics
content. The effect of high temperature (20℃) was contrary to that of low temperature (5℃) . The effect of variable temperature (5℃/20℃) was less remarkable.

Key words: Sweet cherry, Bud, Endo-dormancy, Phenolics, Enzymes activity

中图分类号:

S662.5

魏海蓉;高东升;李宪利. 甜樱桃芽酚类物质含量及相关酶活性变化与自然休眠的关系[J]. 园艺学报, 2005, 32(02): 197-201.

Wei Hairong;Gao Dongsheng;Li Xianli. The Changes of Phenolics and Related Enzymes Activity in Sweet CherryBuds during Endo-dormancy Period[J]. ACTA HORTICULTURAE SINICA, 2005, 32(02): 197-201.

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