[1]李欢,张舒怡,张钟,等. 鲜食枣与制干枣的成熟软化机理差异研究[J].西北林学院学报,2017,32(5):137-143.[doi:10.3969/j.issn.1001-7461.2017.05.24]
　LI Huan,ZHANG Shu-yi,ZHANG Zhong,et al. Differences in Ripening and Softening Mechanism between Fresh-eating and Dried Jujube Fruit[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2017,32(5):137-143.[doi:10.3969/j.issn.1001-7461.2017.05.24]
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 鲜食枣与制干枣的成熟软化机理差异研究()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第32卷
期数:
2017年第5期
页码:
137-143
栏目:
出版日期:
2017-09-30

文章信息/Info

Title:
 Differences in Ripening and Softening Mechanism between Fresh-eating and Dried Jujube Fruit
文章编号:
1001-7461(2017)05-0137-07
作者:
 李欢; 张舒怡; 张钟; 张春梅; 李新岗*
 （西北农林科技大学 林学院 国家林业局枣工程技术研究中心，陕西 杨陵 712100）
Author(s):
 LI Huan; ZHANG Shu-yi; ZHANG Zhong; ZHANG Chun-mei; LI Xin-gang*
 (College of Forestry，Northwest A&F University,National Research Center of Jujube Engineering and Technology, State Forestry Administration, Yangling, Shaanxi 712100, China)
关键词:
 ; 枣; 果实; 成熟软化; 细胞壁物质; 果胶; 纤维素
Keywords:
 ; jujube (Ziziphus jujuba);  fruit;  ripening and softening;  cell wall material;  pectin;  cellulose
分类号:
S759.8
DOI:
10.3969/j.issn.1001-7461.2017.05.24
文献标志码:
A
摘要:
 为探讨鲜食枣和制干枣果实成熟软化过程中细胞壁组成物质及相关酶类活性变化，通过鲜食枣冬枣和制干枣骏枣转录组测序，筛选了枣果实不同发育阶段细胞壁代谢相关的差异基因；以冬枣和制干枣木枣为材料，测定了果实7个发育时期和采后30 d内的硬度、含水量、细胞壁物质含量及相关酶类活性变化。结果表明，枣果实成熟过程与果胶酶、纤维素酶和半纤维素酶基因等的调控相关。木枣成熟期果实硬度和含水量变化具有一致性。冬枣和木枣果实成熟软化过程中果胶显著降解，多聚半乳糖醛酸酶（PG）和果胶酯酶（PE）作用显著，但对冬枣采后软化作用不大。冬枣和木枣果实中纤维素分别积累至脆熟期和完熟期后发生降解，纤维素酶（Cx）在木枣完熟期的作用显著。这说明冬枣和木枣果实质地和成熟软化机制是不同的，该研究也为鲜食枣和制干枣果实的成熟采收和贮藏保鲜提供了依据。
Abstract:
 The available online transcriptomic sequencing data of typical fresh-eating jujube Dongzao and dry jujube Junzao were downloaded and used for the identification of differential expressed genes on cell wall metabolism and for the analysis of expression levels during ripening. The typical fresh-eating jujube Dongzao and dried jujube Muzao during seven developmental stages and 30-day-long storage were used as materials to measure the indices, such as the firmness, water content, content of cell wall materials and the activity of related enzymes. The results showed that the selected genes were related to the metabolism of pectin, cellulose, hemicellulose and regulating enzymes. The mature stages of Dongzao and Muzao were crispy mature and ripening stages respectively. The firmness and water content changed consistently in ripening Muzao. The degradations of pectin in mature Dongzao and Muzao were both active and were effected by the high activities of PG and PE markedly, but the softening of harvest Dongzao was rarely related to PE. The cellulose in two kinds of jujubes accumulated until half-red stage of Dongzao and mid-ripening stage of Muzao, then degraded, and the ripening and softening of Muzao were effected by Cx-cellulase more markedly than that in mature Dongzao. These findings suggested the difference of fruit ripening mechanisms between fresh-eating and dry jujubes, and gave evidence of the importance for further study on the ripening regulation and postharvest preservation in jujube fruit.

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备注/Memo

备注/Memo:
 收稿日期：2017-01-17修回日期：2017-03-03
基金项目：国家“十二五”科技支撑课题（2013BAD14B03）；陕西省科技统筹课题（2013KTZB03-03）。
作者简介：李欢，女，硕士，研究方向：经济林培育。E-mail:aliceli2011@yeah.net
*通信作者：李新岗，男，教授，博士生导师，研究方向：红枣产业技术。E-mail:xingangle@nwsuaf.edu.cn
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