Study on the development of bitterness in the fruit of cv. Kagafutokyuri

栽培品种果实苦味形成的研究。

基本信息

批准号：
07660047
负责人：
KANO Yasutaka
金额：
$ 1.41万
依托单位：
Ishikawa Agricultural college
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1995
资助国家：
日本
起止时间：
1995 至 1997
项目状态：
已结题

项目摘要

The development of bitterness in the leaf and fruit of cv. Kagafutokyuri was investigated.Results in 1995(1). Bitter fruits were borne on the first lateral shoot, but not on the secondary lateral one.(2). The bitterness was strong in young leaf and fruit, but it decreased with age.(3). The total leaf nitrogen content of the bitter line was equal to that of the non-bitter line but the leaf nitrate ion content of the former was less than half of the latter.Results in 1996(1). A larger number of bitter fruit was observed in the bitter line than in the non-bitter line(2). The content of total nitrogen and amino acid-nitrogen in the leaf were higher in the bitter line than in the non-bitter line.(3). The content of total nitrogen and amino acid-nitrogen was higher in the upper leaf (or the bitter fruit) than in the lower(or non-bitter) one.Results in 1997(1). The occurrence of bitter fruit was high in the early growth stage, as compared with the late growth stage. The content of total nitrogen, nitrate ions and amino acid nitrogen was higher in the early growth stage than in the late growth stage.(2). The occurrence of bitter fruit was high in the early planting, as compared with the late planting. The content of total nitrogen, nitrate ions and amino acid nitrogen was higher in the early planting than in the late planting.From these results, it can be considered that the higher content of amino acid-nitrogen in the leaf of the bitter line, of bitter leaf, or of the bitter fruit results in a large quantity of protein production, which causes active synthesis of enzymes related to the synthetic pathway of cucurbitacin C,causing intense bitterness.

cv.的叶子和果实中苦味的发展。对Kagafutokyuri进行了调查。结果1995年(1)。第一侧枝结苦果，次生侧枝不结苦果。(2)．苦味在幼叶和果实中较强，但随着年龄的增长而减弱。(3)．苦味品系叶片总氮含量与非苦味品系相当，但叶片硝酸根离子含量不到后者的一半。结果1996年（1）。在苦味品系中观察到的苦果数量比在非苦味品系中的多(2)。苦味系叶片中全氮和氨基酸态氮含量均高于非苦味系。(3)．上部叶(或苦果)的总氮和氨基酸氮含量高于下部叶(或非苦果)。结果1997年(1)。苦果在生育前期的发生率高于生育后期。生育前期全氮、硝酸根离子和氨基酸态氮含量均高于生育后期。(2)．种植前期苦果发生率较种植后期高。定植初期全氮、硝酸根离子和氨基酸态氮含量均高于定植后期。从这些结果可以认为，苦味系叶片中氨基酸态氮含量较高，苦叶或苦果的蛋白质大量产生，引起葫芦素C合成途径相关酶的活跃合成，产生强烈的苦味。