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不同施钾水平对无花果糖积累及相关酶活性的影响

郭傲 林绪坚 高欢欢 郑雪莲 陈默 郑国华

郭傲,林绪坚,高欢欢,等. 不同施钾水平对无花果糖积累及相关酶活性的影响 [J]. 福建农业学报,2019,34(12):1388−1396. doi: 10.19303/j.issn.1008-0384.2019.12.005
引用本文: 郭傲,林绪坚,高欢欢,等. 不同施钾水平对无花果糖积累及相关酶活性的影响 [J]. 福建农业学报,2019,34(12):1388−1396. doi: 10.19303/j.issn.1008-0384.2019.12.005
GUO A, LIN X J, GAO H H, et al. Effects of Potassium Fertilization on Sugar Metabolism and Related Enzymatic Activities in Ficus carica [J]. Fujian Journal of Agricultural Sciences,2019,34(12):1388−1396. doi: 10.19303/j.issn.1008-0384.2019.12.005
Citation: GUO A, LIN X J, GAO H H, et al. Effects of Potassium Fertilization on Sugar Metabolism and Related Enzymatic Activities in Ficus carica [J]. Fujian Journal of Agricultural Sciences,2019,34(12):1388−1396. doi: 10.19303/j.issn.1008-0384.2019.12.005

不同施钾水平对无花果糖积累及相关酶活性的影响

doi: 10.19303/j.issn.1008-0384.2019.12.005
基金项目: 福建农林大学科技创新专项(KFA17115A)
详细信息
    作者简介:

    郭傲(1996−),男,硕士,研究方向:园艺(E-mail:940956339@qq.com

    通讯作者:

    郑国华(1965−),男,博士,教授,研究方向:果树生理生化及分子生物(E-mail:fafuzgh@126.com

  • 中图分类号: S 663.3

Effects of Potassium Fertilization on Sugar Metabolism and Related Enzymatic Activities in Ficus carica

  • 摘要:   目的  通过研究不同施钾水平对无花果果实糖代谢的内在调控机制,为无花果合理施肥,提高无花果果实品质和产量提供理论依据。  方法  以2年生的‘波姬红’无花果为试材,在常规栽培管理前提下,增施4个水平的K2SO4,施钾量分别为:CK(0 g·株−1)、K1(125 g·株−1)、K2(250 g·株−1)、K3(375 g·株−1),进行对照试验。测定各个施钾水平下无花果果实的可溶性糖、淀粉含量及糖代谢相关酶活性等各项指标,并分析不同指标之间的相关性。  结果  (1)果糖与葡萄糖是无花果中主要的可溶性糖,其含量随着果实的发育逐渐上升。淀粉含量与可溶性糖含量的变化趋势相反,整体呈下降趋势;(2)与对照相比,增施钾肥能显著提高无花果果实中可溶性糖及各糖组分含量,降低果实发育中后期淀粉含量。施钾量在250 g·株−1(K2)时可溶性糖含量增幅最大,为最适用量;(3)适量施钾显著提高了无花果果实发育早期和末期AI和SS(分解方向)的活性,对NI影响较小,但极显著地提高了NI在果实发育成熟期的活性,促进了果实中果糖和葡萄糖含量的积累。适量施钾使α-淀粉酶和β-淀粉酶活性逐渐上升,且一直保持在较高水平,促进了淀粉向可溶性糖的转化。适量施钾提高了无花果发育各个时期的SPS活性,但对SS(合成方向)的影响较小,促进了蔗糖的积累。  结论  适量施钾可以提高糖代谢相关酶活性,促进果实中淀粉的分解和可溶性糖的积累。
  • 图  1  不同施钾水平对无花果不同生长期可溶性总糖含量的影响

    Figure  1.  Effect of K applications on total soluble sugars in figs at different growth stages

    图  2  不同施钾水平对无花果果实可溶性糖组分及淀粉含量的影响

    Figure  2.  Effect of K applications on soluble sugar composition and starch content of figs

    图  3  不同施钾水平对无花果果实转化酶活性的影响

    Figure  3.  Effect of K applications on Invertase activity in figs

    图  4  不同施钾水平对无花果果实蔗糖合酶(分解方向)活性的影响

    Figure  4.  Effect of K applications on sucrose synthase (decomposition direction) activity in figs

    图  5  不同施钾水平对无花果果实蔗糖合酶(合成方向)活性的影响

    Figure  5.  Effect of K applications on sucrose synthase (synthesis direction) activity in figs

    图  6  不同施钾水平对无花果果实蔗糖磷酸合酶活性的影响

    Figure  6.  Effect of K applications on sucrose phosphate synthase activity in figs

    图  7  不同施钾水平对无花果淀粉酶活性的影响

    Figure  7.  Effect of K applications on amylase activity in figs

    表  1  不同发育时期施钾水平与无花果果实糖代谢酶的相关性分析

    Table  1.   Correlation between sugar metabolic enzymes in figs and K applications at fruit development stages

    项目
    Item
    指标
    Indices
    日期 Date (M/D)
    5/236/86/237/87/23
    施钾水平
    K application
    AI 0.791** −0.039 0.073 0.583* 0.611*
    NI 0.095 0.504 0.325 0.253 0.954**
    SS分解方向 0.897** 0.788** −0.299 0.876** −0.1
    SS合成方向 0.233 0.163 0.125 0.094 0.517
    SPS 0.599* 0.581* 0.768** 0.815** 0.754**
    α-淀粉酶 0.738** 0.842** 0.622* 0.707* 0.641
    β-淀粉酶 0.338 0.182 0.865** 0.825** 0.922**
    注:***表示相关系数分别在0.05和0.01水平显著。表2同。
    Note: * and * * indicate significant correlation coefficients at 0.05 and 0.01 levels, respectively. The same as Table 2.
    下载: 导出CSV

    表  2  无花果果实中糖含量与糖代谢相关酶的相关性分析

    Table  2.   Correlation between sugar content and enzymes related to sugar metabolism in figs

    项目
    Items
    中性转化酶
    NI
    酸性转化酶
    AI
    蔗糖合酶分解方向
    SS decomposition direction
    蔗糖合酶合成方向
    SS synthesis direction
    蔗糖磷酸合成酶
    SPS
    α-淀粉酶
    α-amylase
    β-淀粉酶
    β-amylase
    CK 果糖 Fructose 0.92** 0.22 0.794** 0.588* 0.41 0.437 −0.07
    葡萄糖 Glucose 0.909** 0.236 0.777** 0.589* 0.401 0.409 −0.09
    蔗糖 Sucrose 0.141 −0.771** −0.146 −0.109 0.482 −0.296 0.391
    淀粉 Starch −0.929** −0.162 −0.786** −0.604* −0.129 −0.33 0.438
    K1 果糖 Fructose 0.913** 0.572* 0.647** 0.811** 0.681** 0.708** 0.566*
    葡萄糖 Glucose 0.897** 0.527* 0.625* 0.813** 0.608* 0.634* 0.532*
    蔗糖 Sucrose 0.701** 0.215 0.32 0.547** 0.148 0.138 0.241
    淀粉 Starch −0.879** −0.482 −0.595* −0.82** −0.738** −0.803** −0.371
    K2 果糖 Fructose 0.867** 0.821** 0.516* 0.732** 0.818** 0.897** 0.882**
    葡萄糖 Glucose 0.852** 0.812** 0.528* 0.746** 0.797** 0.881** 0.823**
    蔗糖 Sucrose 0.439 0.408 0.576* 0.153 −0.308 0.129 −0.026
    淀粉 Starch −0.718** −0.732** −0.340 −0.456 −0.712** −0.925** −0.783**
    K3 果糖 Fructose 0.855** 0.535* −0.108 0.840** 0.705** 0.730** 0.754**
    葡萄糖 Glucose 0.825** 0.456 −0.153 0.783** 0.703** 0.775** 0.782**
    蔗糖 Sucrose 0.457 0.001 −0.054 0.386 −0.353 −0.081 −0.169
    淀粉 Starch −0.842** −0.510 0.247 −0.715** −0.756** −0.750** −0.842**
    下载: 导出CSV
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  • 收稿日期:  2019-10-24
  • 修回日期:  2019-11-15
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