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Physiological Mechanism on the Difference of Sugar Accumulation in Four Citrus Varieties

Agricultural Sciences in China 2003年第12期2卷 1369-1375页

作者： ZHAOZhi-zhong[ ZHANGShang-long LIUShuan-tao CHENJun-wei TAOJun DepartmentofHorticulture ZhejiangUniversityHangzhou310029P.R.China VegetableResearchInstituteofShandongAcademyofAgriculturalSciences Jinan250100P.R.China horticultureresearchinstituteofzhejiangacademyofagriculturalsciences Hangzhou310029P.R.China

The concentration of sucrose, glucose, fructose, titratable acid, ABA and the activity of acid invertase (AI) were measured in juice sacs of Bendizao mandarin (Citrus succosa Hort), Ponkan (Citrus reticulata Blanco), Miyagawa wase (Citrus unshiu Marc) and Meyer lemon (Citrus meyeri Y). The acid hydrolysis of sucrose in vitro was also studied. The results showed that the sugar content, the ratio of different sugars, titratable acidity, ABA content and the activity of AI were obviously different in four citrus varieties. The sugar content in juice sacs of citrus fruit was related to that of ABA at the late stage of fruit development. The result suggested that ABA played an important role in sugar accumulation in juice sacs of citrus fruit. Bendizao mandarin and Miyagawa wase mainly accumulated sucrose in juice sacs of citrus fruit. Meyer lemon accumulated hexose, and Ponkan citrus was the sucrose-hexose accumulating type variety. In Meyer lemon with high acid degree, the composition of sugar in juice sacs was determined by acid-hydrolysis of sucrose. In Bendizao mandarin, Ponkan citrus and Miyagawa wase with low acid degree, the composition of sugars at the late stage of fruit development was obviously affected by the AI activity.

关键词： Citrus Varieties Sugar accumulation Physiological mechanism

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