Kim Ho-Youn, Farcuh Macarena, Cohen Yuval, Crisosto Carlos, Sadka Avi, Blumwald Eduardo
Department of Plant Sciences, University of California, Davis, CA 95616, USA.
Department of Fruit Tree Sciences, Institute of Plant Sciences, A.R.O. Volcani Center, PO Box 6, Bet Dagan 50250, Israel.
Plant Sci. 2015 Feb;231:30-9. doi: 10.1016/j.plantsci.2014.11.002. Epub 2014 Nov 20.
During ripening fruits undergo several physiological and biochemical modifications that influence quality-related properties, such as texture, color, aroma and taste. We studied the differences in ethylene and sugar metabolism between two genetically related Japanese plum cultivars with contrasting ripening behaviors. 'Santa Rosa' (SR) behaved as a typical climacteric fruit, while the bud sport mutant 'Sweet Miriam' (SM) displayed a non-climacteric ripening pattern. SM fruit displayed a delayed ripening that lasted 120 days longer than that of the climacteric fruit. At the full-ripe stage, both cultivars reached similar final size and weight but the non-climacteric fruits were firmer than the climacteric fruits. Fully ripe non-climacteric plum fruits, showed an accumulation of sorbitol that was 2.5 times higher than that of climacteric fruits, and the increase in sorbitol were also paralleled to an increase in sucrose catabolism. These changes were highly correlated with decreased activity and expression of NAD(+)-dependent sorbitol dehydrogenase and sorbitol oxidase and increased sorbitol-6-phosphate dehydrogenase activity, suggesting an enhanced sorbitol synthesis in non-climacteric fruits.
在果实成熟过程中，会经历多种生理和生化变化，这些变化会影响果实与品质相关的特性，如质地、颜色、香气和味道。我们研究了两个具有不同成熟行为的遗传相关日本李品种在乙烯和糖代谢方面的差异。“圣罗莎”（SR）表现为典型的跃变型果实，而芽变突变体“甜米里亚姆”（SM）则表现出非跃变型成熟模式。SM果实的成熟延迟，比跃变型果实的成熟时间长120天。在完全成熟阶段，两个品种的果实最终大小和重量相似，但非跃变型果实比跃变型果实更硬。完全成熟的非跃变型李果实中，山梨醇的积累量比跃变型果实高2.5倍，山梨醇的增加也与蔗糖分解代谢的增加平行。这些变化与NAD(+)依赖的山梨醇脱氢酶和山梨醇氧化酶的活性及表达降低以及山梨醇-6-磷酸脱氢酶活性增加高度相关，表明非跃变型果实中山梨醇合成增强。
