| 摘要: |
| 为阐明葡萄果实成熟过程中质地与解剖结构的变化特征及二者之间关系，本研究利用质地多面分析法(TPA)和石蜡切片法，对‘玫瑰香’葡萄果实成熟过程中的质地参数(硬度、内聚性、弹性和咀嚼性)和细胞的显微结构进行了研究，并对果实基本性状进行了分析。结果表明:葡萄果实成熟过程中，果皮(表皮和亚表皮)厚度减少、面积增加，果肉细胞面积、周长和纵径增大，且均在幼果期至转色期变化幅度最大，幼果期到转色期，果实硬度和咀嚼性呈显著下降趋势、内聚性和弹性呈显著上升趋势；进一步相关分析表明，果实硬度和咀嚼性与果皮厚度呈极显著正相关，与果皮细胞面积及果肉细胞面积、周长、纵径、横径和纵横比呈极显著负相关；果实内聚性和弹性与果实解剖形态相关性同硬度和咀嚼性变化规律相反；表皮细胞厚度和果实细胞纵径与果实质地相关系数较高。综上，本研究可为解析葡萄果实成熟过程中质地变化的细胞学基础提供一定参考。 |
| 关键词: 葡萄 果实 质地 细胞形态 |
| DOI：10.11841/j.issn.1007-4333.2022.02.08 |
| 投稿时间：2021-05-28 |
| 基金项目:河北省农林科学院创新工程青年项目(2021020101)；河北省自然科学基金项目(C2021301036)；河北省自然科学基金项目(C2019301115)；河北省科技厅重点研发项目(20326813D) |
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| Changes in fruit texture and anatomical structure of ‘Muscat Hamburg' grapevines during ripening |
|
JIA Nan,YIN Yonggang,LI Minmin,LIU Changjiang,HAN Bin,SUN Yan,ZHAO Shengjian,GUO Zijuan
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| (Changli Research Institute of Pomology, Hebei Academy of Agricultural and Forestry Sciences, Changli 066600, China) |
| Abstract: |
| The aims of this study were to clarify the change characteristics of fruit texture and anatomical structure and the relationship between them during the ripening of ‘Muscat Hamburg' grapevines. The characters of fruit texture and anatomical structure were analyzed by texture profile analysis(TPA)(including firmness, cohesiveness, springiness, chewiness)and paraffin section method, respectively. The basic fruit characters were also measured. The results indicated that during fruit ripening, the thickness of pericarp(epidermis and sub-epidermis)cells decreased, the areas of pericarp cells increased, flesh cells size parameters(area, vertical diameter, horizontal diameter)also increased in varying degrees. The greatest changes were in veraison: The texture of the fruit was also changing dramatically, the fruit firmness and chewiness decreased significantly, the fruit cohesiveness and springiness increased significantly. Further correlation analysis showed that fruit firmness and chewiness had significant positive correlations with the thickness of pericarp and significant negative correlations with the area of pericarp cell and morphological parameters(area, perimeter, vertical diameter, horizontal diameter, aspect)of flesh cells at 0. 01 level. Fruit cohesiveness and springiness were significantly negatively correlated with the thickness of pericarp at 0. 01 level and significantly positively correlated with morphological parameters of flesh cells. The correlation coefficients between fruit texture and epidermal cell thickness and the vertical diameter of the flesh cells were higher. In conclusion, this study provided references for analyses on the cytological basis of texture changes during grape ripening. |
| Key words: grapevines fruit texture cell morphology |
