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不同水分下桃果实细胞内糖酸分布特征分析

DOI: 10.7668/hbnxb.2014.06.031, PP. 183-188

Keywords: 可溶性糖,有机酸,果肉细胞,土壤水分,,分布规律

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Abstract:

为研究不同水分对桃果实细胞内糖酸分布的影响,以成熟白凤桃果实为试验材料,研究了2个土壤水分水平(W1:田间持水量的60%~70%,W2:田间持水量的75%~85%)对果肉细胞内可溶性糖(蔗糖、葡萄糖、果糖和山梨醇)和有机酸(苹果酸、柠檬酸、奎宁酸和莽草酸)在液泡、细胞质与细胞间隙中含量的影响。结果表明,W1处理桃果实液泡、细胞质和细胞间隙中可溶性糖分别为39.47,16.73,13.03mg/g,有机酸分别为4.38,3.15,0.69mg/g,而在W2处理中可溶性糖分别为35.63,16.11,13.33mg/g,有机酸分别为4.00,3.27,0.65mg/g,表明增加水分供应可降低液泡中可溶性糖与有机酸含量。各种糖、酸组分透过细胞膜的渗透速率均高于液泡膜,随着土壤水分含量升高果实中糖、酸通过细胞膜与液泡膜的渗透速率有所降低。

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