枣主栽品种酸组分含量动态变化与相关基因表达分析

doi:10.14088/j.cnki.issn0439-8114.2021.09.030

湖北农业科学 ›› 2021, Vol. 60 ›› Issue (9): 147-151.doi: 10.14088/j.cnki.issn0439-8114.2021.09.030

枣主栽品种酸组分含量动态变化与相关基因表达分析

童盼盼¹, 张亚若¹, 梁丰志¹, 吴翠云^1,2, 王江波^1,2

1.塔里木大学植物科学学院/南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室,新疆阿拉尔 843300;
2.新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔 843300

收稿日期:2020-09-30 发布日期:2021-05-14
通讯作者: 王江波（1979-）,女,副教授,主要从事果树育种与生物技术研究及教学工作,（电话）13319977997（电子信箱）wjbok@126.com。
作者简介:童盼盼（1999-）,男,四川达州人,在读硕士研究生,研究方向为果树育种与生物技术,（电话）15770000417（电子信箱）1529674923@qq.com。
基金资助:
兵团南疆重点产业支撑计划项目（2017DB006-2）

Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba

TONG Pan-pan¹, ZHANG Ya-ruo¹, LIANG Feng-zhi¹, WU Cui-yun^1,2, WANG Jiang-bo^1,2

1. College of Plant Science, Tarim University/State and Local Joint Engineering Laboratory for Efficient and High-quality Cultivation and Deep Processing of Characteristic Fruit Trees in Southern Xinjiang, Alar 843300, Xinjiang,China;
2. Key Laboratory of Biological Resources Protection and Utilization of Tarim Basin, Xinjiang Production and Construction Corps, Alar 843300, Xinjiang,China

Received:2020-09-30 Published:2021-05-14

摘要/Abstract

摘要： 以冬枣、灰枣和骏枣3个枣（Ziziphus jujuba Mill）主栽品种为试材,采用高效液相色谱检测其果实发育过程中主要酸组分含量变化,并对发育过程中酸代谢相关基因表达进行分析。结果表明,3个枣主栽品种成熟果实中苹果酸含量最高,表明苹果酸是引起其果实酸味的主要成分。3个枣主栽品种果实发育过程中苹果酸、柠檬酸和奎宁酸含量变化趋势基本一致,均呈现先升高后下降的趋势,但脆熟期之后冬枣的3种酸组分含量持续下降,灰枣、骏枣酸含量在完熟期时均略有回升。3个枣主栽品种果实发育前期均以柠檬酸积累为主,从白熟期结束进入脆熟期苹果酸开始迅速积累并占主导地位。枣果实发育过程中ZjACO1、ZjACO2和ZjCS3基因与苹果酸、柠檬酸和奎宁酸的积累密切相关,而ZjCS2和ZjMDH12基因对其酸组分的降解起到一定的调控作用。

关键词: 枣（Ziziphus jujuba Mill）, 主栽品种, 酸组分, 基因表达

Abstract: The contents of main acid components in the fruits of three main Jujube Cultivars （Ziziphus jujuba Mill）, Dongzao, Huizao and Junzao, were detected by high performance liquid chromatography （HPLC）, and the expression of acid metabolism related genes during the fruit development was analyzed. The results showed that the content of malic acid was the highest in the ripe fruits of the three jujube cultivars, indicating that malic acid was the main component causing the sour taste of the fruits. The contents of malic acid, citric acid and quinic acid of the three main cultivars of jujube showed the same trend during the fruit development, and all showed the trend of first increasing and then decreasing, but the contents of three acid components of Winter jujube continued to decrease after the brittle ripening stage, and the contents of lime jujube and Junjujube acid increased slightly at the full ripening stage. In the early stage of fruit development, citric acid accumulation was dominant in the three main cultivars of jujube, and malic acid rapidly accumulated and dominated from the end of white ripening stage to crisp ripening stage. ZjACO1, ZjACO2 and ZjCS3 genes were closely related to the accumulation of malic acid, citric acid and quinic acid, while ZjCS2 and ZjMDH12 genes played a certain regulatory role in the degradation of acid components in jujube fruit.

Key words: Ziziphus jujuba Mill, main cultivars, acid composition, gene expression

中图分类号:

S665.1

童盼盼, 张亚若, 梁丰志, 吴翠云, 王江波. 枣主栽品种酸组分含量动态变化与相关基因表达分析[J]. 湖北农业科学, 2021, 60(9): 147-151.

TONG Pan-pan, ZHANG Ya-ruo, LIANG Feng-zhi, WU Cui-yun, WANG Jiang-bo. Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(9): 147-151.

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枣主栽品种酸组分含量动态变化与相关基因表达分析

Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba

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