Nardozza Simona, Hallett Ian C, McCartney Rosannah, Richardson Annette C, MacRae Elspeth A, Costa Guglielmo, Clearwater Michael J
The New Zealand Institute for Plant & Food Research Limited, Mount Albert Research Centre, Private Bag 92169, Auckland, New Zealand.
The New Zealand Institute for Plant & Food Research Limited, Te Puke Research Centre, 412 No. 1 Road, Road 2, Te Puke, New Zealand.
Funct Plant Biol. 2010 Jan;38(1):63-74. doi: 10.1071/FP10158.
The role of anatomical traits in carbohydrate accumulation was investigated in fruit of Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson (kiwifruit) var. deliciosa by comparing high and low dry matter (DM) accumulating genotypes. DM was shown previously to be correlated with starch concentration in these fruit. Volume proportions of the three fruit tissues (outer pericarp, inner pericarp and central core) did not vary significantly between genotypes or contribute to variation in total fruit DM. The outer pericarp of the kiwifruit berry contains both small and large cells: the size of these cells was not correlated with final fruit size. In high DM genotypes, the relative volume of outer pericarp tissue occupied by small cells (50%) was significantly greater than that in low DM genotypes (43%). Small cells have a higher starch concentration than large cells: the larger proportion of small cells in the outer pericarp of fruit from high DM genotypes accounted for approximately +25% of the measured differences in fruit starch concentration between high and low DM genotypes. We conclude that, although anatomical traits contribute to variation in fruit starch concentration between kiwifruit genotypes, differences in starch content per small cell are important and worthy of further investigation. This is the first time anatomical investigations have been used to examine differences in fruit carbohydrate accumulation in kiwifruit.
通过比较高干物质（DM）积累基因型和低干物质积累基因型，研究了美味猕猴桃（Actinidia deliciosa (A. Chev.) C. F. Liang et A. R. Ferguson）（猕猴桃）变种美味猕猴桃果实中解剖学特征在碳水化合物积累中的作用。先前已证明，这些果实中的干物质与淀粉浓度相关。三种果实组织（外果皮、内果皮和中央果心）的体积比例在不同基因型之间没有显著差异，也不是导致果实总干物质变化的原因。猕猴桃浆果的外果皮包含小细胞和大细胞：这些细胞的大小与最终果实大小无关。在高干物质基因型中，小细胞占据的外果皮组织相对体积（50%）显著大于低干物质基因型（43%）。小细胞的淀粉浓度高于大细胞：高干物质基因型果实外果皮中小细胞的比例较高，约占高、低干物质基因型果实淀粉浓度实测差异的+25%。我们得出结论，虽然解剖学特征导致了猕猴桃不同基因型果实淀粉浓度的差异，但每个小细胞淀粉含量的差异很重要，值得进一步研究。这是首次利用解剖学研究来检测猕猴桃果实碳水化合物积累的差异。
