为研究糖代谢及其基因表达与甜瓜果实后熟软化的关系,将甜瓜果实分别在20、2 ℃下直接贮藏、1-MCP处理后在20 ℃下贮藏,测定果实后熟软化过程中硬度、呼吸速率、乙烯释放量、淀粉和可溶性糖含量及相关酶活性,并对其关键酶基因(AM、SPS、SS和AI)进行实时荧光定量PCR分析。结果显示,甜瓜果实采后淀粉快速降解,在此过程中,果实硬度也迅速下降,淀粉酶(amylase, AM)是果实软化初期的关键酶。在果实后熟软化过程中,蔗糖、果糖和葡萄糖含量均有所下降,蔗糖代谢也参与了甜瓜果实后熟软化。此外,低温和1-MCP处理对甜瓜果实糖代谢、淀粉代谢过程中酶活性与相关基因表达均有抑制作用。
This study aims to obtain the relationship between sugar metabolism and gene expression and fruit softening of melon. Fruits were stored under different conditions: 20 ℃, 2 ℃ and 20 ℃ after the treatment of 1-MCP. The firmness, respiration rate, starch and soluble sugar content and related enzymes activities of melon fruits during ripening and softening were determined, and the key enzymes genes (AM, SPS, SS and AI) were analyzed by real-time fluorescence quantitative PCR. The results showed that the starch degraded rapidly during post-harvest, and the fruit firmness quickly decreased in this process. Amylase (AM) was the key enzyme in the early stage of fruit softening. During fruit ripening and softening, the contents of sucrose, fructose and glucose all decreased. In addition, sucrose metabolism also participated in fruit ripening and softening. The sugar metabolism, enzyme activity and related gene expression in melon fruit could be inhibited by low temperature and 1-MCP treatment. This study provides a theoretical basis for improving and optimizing the storage and preservation technology of melon.
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