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Comprehensive evaluation of five blackberry hybrid strains by analytic hierarchy process(AHP) HUANG Zhengjin, WEI Yunli, ZHANG Chunhong, LYU Lianfei, LI Weilin, WU Wenlong JOURNAL OF NANJING FORESTRY UNIVERSITY    2019, 43 (01): 135-140.   DOI: 10.3969/j.issn.1000-2006.201805006 Abstract （2205）      PDF（pc） （1398639KB）（1763）       Knowledge map    Save 【Objective】This study was performed in order to provide scientific data for blackberry breeding by a comprehensive evaluation of hybrid strains. 【Methods】 For the five blackberry hybrid strains(5-8-2, 6-6-3, 7-7-4, 7-10-2 and 7-10-6)and their parental cultivars(‘Hull’, ‘Chester’, ‘Triple Crown’, ‘Arapaho’ and ‘Kiowa’), the biological characters(fruit ripening period, thorn trait, SPAD value and growth trait)and economic characters(fruit cluster number, fruit weight, fruit quality and yield)were overall investigated and statistically analyzed, and the comprehensive evaluation value and rank were determined by the analytic hierarchy process(AHP)method. 【Results】Fruit yield and quality were decided as core indicators by comprehensive evaluation for blackberry breeding. The comprehensive evaluation rank of hybrid strain 6-6-3 was class Ⅰ, strain 5-8-2 and cultivar ‘Kiowa’ were class Ⅱ, strains 7-7-4, 7-10-6 and cultivars ‘Hull’, ‘Chester’, ‘Triple Crown’, ‘Arapaho’ were class Ⅲ, strain 7-10-2 was calculated as class Ⅳ. Strain 6-6-3 and 5-8-2 showed outstanding performance of growth and fruiting in Nanjing. 【Conclusion】 Strains 5-8-2 and 6-6-3 are promising candidate of new excellent blackberry cultivar because of their high comprehensive evaluation value and heterobeltiosis, the strains 7-7-4 and 7-10-6 are not clear, strain 7-10-2 should be eliminated in subsequent breeding program due to its low evaluation value. Reference | Related Articles | Metrics | Comments（0）

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CAD enzyme activity and gene expression in connection with lignin synthesis during fruit development and ripening process of blackberry ZHANG Chunhong, XIONG Zhenhao, WU Wenlong, LI Weilin JOURNAL OF NANJING FORESTRY UNIVERSITY    2019, 43 (01): 141-148.   DOI: 10.3969/j.issn.1000-2006.201805004 Abstract （2255）      PDF（pc） （2581613KB）（1977）       Knowledge map    Save 【Objective】 This study aimed to investigate the relationships among the expression profiles of cinnamyl alcohol dehydrogenase(CAD)genes, CAD enzyme activity, and total lignin content in fruit flesh from the fruit-setting to the mature stage of blackberry(Rubus spp.)cv. ‘Arapaho’ and ‘Boysen’, which had relatively high and low firmness, respectively. 【Method】 Expression profiles of RuCAD genes in the fruit flesh of the two blackberry cultivars during the stages from coloring to maturity were detected using semi-quantitative RT-PCR. The changes in CAD enzyme activity and the lignin contents in fruit flesh were determined by colorimetric and titration methods, respectively. 【Result】 During fruit development of the two cultivars, eight RuCAD genes exhibited high expression level in the early and middle stages. RuCAD16 was only detected in the early and middle stages in ‘Boysen’ fruit flesh and not found in ‘Arapaho’ during any developmental stage. CAD enzyme activitly level in ‘Arapaho’ and ‘Boysen’ fruits was higher before coloring, specifically 9 DAF(days after flowering)and 21 DAF, and both declined after coloring. Total lignin content in the fruit flesh of both cultivars increased to relatively high level at 24 DAF and 27 DAF, respectively. 【Conclusion】After fruit coloring, expression level of RuCAD genes exhibited various patterns, and the relationships among the fruit firmness, CAD enzyme activity and lignin content showed differences in fruits of ‘Arapaho’ and ‘Boysen’. At late developmental stages, the fruit flesh of ‘Arapaho’ and ‘Boysen’ both showed similar declines in the expression level of RuCAD genes, CAD enzyme activity, and total lignin contents, which was consistent with the decline in blackberry fruit firmness at maturity, implying a relationship between lignin synthesis and firmness in ripe fruits. Reference | Related Articles | Metrics | Comments（0）

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Anatomical structure characteristics of blackberry fruits with differential firmness during ripening XIONG Zhenhao, ZHANG Chunhong, LI Weilin, WU Wenlong JOURNAL OF NANJING FORESTRY UNIVERSITY    2019, 43 (01): 149-153.   DOI: 10.3969/j.issn.1000-2006.201805007 Abstract （2144）      PDF（pc） （3602061KB）（1943）       Knowledge map    Save 【Objective】This study aimed to reveal the characteristics of morphology and structure of blackberry fruit related to firmness during fruit development and ripening.【Methods】Soft-fruited(‘Boysen’)and firm-fruited(‘Arapaho’)blackberry cultivars which had similar growth periods but significant hardness differences as research materials were used to comparatively investigate the mesocarp cell structure characteristics of fruits at different developmental stages by paraffin section.【Result】At the initial phase of fruit coloring, the exocarp and mesocarp cells of the both cultivars were arranged neatly and tightly and the cell structures were clear and intact. During the stage of fruit coloring into majority red, pericarp cells of ‘Arapaho’ fruits quickly elongated and became large as ovoid shapes, cell wall became thinner, but the cell morphology remained intact. During the process of fruit coloring into complete red, pulp cells of the both cultivars expanded continuously, cell walls of partial pulp cells dissociated obviously and the cell boundary exhibited ambiguity after 33 days after flowering. At the time of fruit ripening with full black, only exocarp cells and one layer of adjacent mesocarp cells were intact in ‘Boysen’ fruits, and the other cells inside were almost completely lysed, the cell wall lysis extent in ‘Arapaho’ fruit was really lower than that in ‘Boysen’.【Conclusion】The changing dynamics of the pulp cells during fruit development in two blackberry cultivars with differential firmness were similar before ripening. At ripening stages, cell wall lysis degree of mesocarp cells of them demonstrated an obvious difference, which was coincided with the fruit firmness, implying a vital role of cell wall lysis degree of mesocarp cells in fruit firmness determination. Reference | Related Articles | Metrics | Comments（0）