[1]熊振豪,张春红,李维林*,等.不同硬度黑莓果实发育成熟进程中的解剖构造[J].南京林业大学学报(自然科学版),2019,43(01):149-153.[doi:10.3969/j.issn.1000-2006.201805007]
 XIONG Zhenhao,ZHANG Chunhong,LI Weilin*,et al.Anatomical structure characteristics of blackberry fruits with differential firmness during ripening[J].Journal of Nanjing Forestry University(Natural Science Edition),2019,43(01):149-153.[doi:10.3969/j.issn.1000-2006.201805007]
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不同硬度黑莓果实发育成熟进程中的解剖构造
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《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

卷:
43
期数:
2019年01期
页码:
149-153
栏目:
专题报道
出版日期:
2019-01-28

文章信息/Info

Title:
Anatomical structure characteristics of blackberry fruits with differential firmness during ripening
文章编号:
1000-2006(2019)01-0149-05
作者:
熊振豪1张春红1李维林12*吴文龙1*
1.江苏省中国科学院植物研究所,江苏 南京 210014; 2. 南京林业大学林学院,江苏 南京 210037
Author(s):
XIONG Zhenhao1 ZHANG Chunhong1 LI Weilin12* WU Wenlong1*
1. Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014,China; 2. College of Forestry, Nanjing Forestry University, Nanjing 210037,China
关键词:
黑莓 果实硬度 显微结构 细胞壁裂解
Keywords:
blackberry(Rubus L.) fruit firmness microstructure cell wall lysis
分类号:
S663.2
DOI:
10.3969/j.issn.1000-2006.201805007
文献标志码:
A
摘要:
【目的】揭示黑莓果实发育成熟过程中与硬度相关的细胞形态结构特征。【方法】以生育期相似但硬度差异显著的黑莓品种‘Arapaho’和‘Boysen’为研究材料,采用石蜡切片法观察比较果实各发育阶段的细胞构造。【结果】两个品种果实开始着色时,外果皮和中果皮细胞排列整齐紧密,细胞结构清晰完整; 果实着色至果面大部分变红过程中,‘Arapaho’中果皮细胞明显伸长变大,多呈卵圆形,细胞壁开始变薄但依然完整; 果实完全变红过程中,两个品种果肉细胞均不断变大,至花后33 d局部果肉细胞的细胞壁裂解明显,细胞分界模糊; 至果实完全变黑成熟时,‘Boysen’ 外果皮细胞及相邻一层中果皮细胞相对完整,而内部果肉细胞的细胞壁近乎完全裂解,‘Arapaho’ 果肉细胞细胞壁裂解程度明显低于‘Boysen’。【结论】两个不同硬度黑莓品种果实发育成熟前果肉细胞动态变化类似,成熟时中果皮细胞细胞壁裂解差异明显,与其果实硬度一致,表明黑莓成熟果实硬度主要由中果皮细胞的细胞壁裂解程度决定。
Abstract:
【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.

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备注/Memo

备注/Memo:
收稿日期:2018-05-02 修回日期:2018-12-03基金项目:国家自然科学基金项目(31600553); 江苏省农业科技自主创新资金项目[CX(17)1004,CX(18)2018]; 江苏省现代农业产业技术体系建设项目(JATS[2018]317)。 第一作者:熊振豪(xiong12138@163.com)。*通信作者:李维林(wlli@njfu.edu.cn),研究员,负责实验设计指导,ORCID(0000-0002-7216-2776)。吴文龙(1964wwl@163.com),研究员,负责实验过程技术指导,ORCID(0000-0002-7630-6255)。引文格式:熊振豪,张春红,李维林,等. 不同硬度黑莓果实发育成熟进程中的解剖构造[J]. 南京林业大学学报(自然科学版),2019,43(1):149-153.
更新日期/Last Update: 2019-01-28