POSSIBLE CAUSE OF ASTRINGENT PEACH FRUIT AND BIOSYNTHESIS OF PEHNOLIC COMPOUNDS

桃果涩的可能原因及酚类化合物的生物合成

基本信息

批准号：
08456021
负责人：
KUBOTA Naohiro
金额：
$ 1.66万
依托单位：
OKAYAMA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1998
项目状态：
已结题

项目摘要

The total phenolic contents in the mature 'Hakuto' peach fruits varied widely among the orchards while significant difference among trees in the same orchard was not observed. Phenolic content ded not correlate with the contents of tatal solublee solids, fruit weight, and tree age. The larger the total phenolic contents, the higher was the EC of soil, but the relationship between total phenolic contents and soil pH was not observed.Regardless of orchard, phenolic contents in fruit decreased towards the end of Stage 1 of fruit growth, after which it increased rapidly and reached a maximum in the middle of Stage 2. Phenolic contents rapidly decreased to a lower level during Stage 3. Throughout fruit growth, total phenolic contents were larger in the fruits from orchard which phenolic content in the mature fruits was high than in the fruits from orchard which it was low, especially during Stage 2. The relationships between phenolic contents and the shoot growth and soil moisture were not … More observed. PAL (L-phenylalanine ammonialyase) activity was high during Stage 1 and reached a maximum in the middle of Stage 2, after which no activity detected. Throughout Stage 1 and the first half of Stage 2, the larger the phenolic contents, the higher was the PAL activitiy in fruit. However, no relationship was observed between the PAL activity and the contents of N, Mn, Cu and B which have been related to phenolic metabolism.Total phenolic contents in the mature fruits were the highest in Mishima-hakuto and Golden Peach, followed in Okubo and Hakuto, while it was very low in Kawanakashima-hakuto and nectalin. In almost cultivars, molecular weight of phenolics was large in Stage 1 and was low in Stage 2, after which it increased again during Stage 3. The HPLC analysis showed that six phenolic compounds were present in peach fruit irrespective of cultivar. Content of catechin was larger than in that of chlorogenic acid during Stage 1 and 2, while in stage 3 latter was larger than in the former. Less

成熟'白桃'桃果实中的总酚含量在不同果园内差异较大，而同一果园内的树木之间未观察到酚含量的显着差异，与总可溶性固形物含量、果实重量和树龄不相关。总酚含量越大，土壤EC越高，但未观察到总酚含量与土壤pH之间的关系。无论果园，果实中酚含量均下降果实生长第1阶段末期，此后迅速增加，第2阶段中期达到最大。第3阶段酚类物质含量迅速下降至较低水平。在整个果实生长过程中，果实中总酚含量较高。来自果园的成熟果实中的酚含量高于来自果园的果实中的酚含量，尤其是在第二阶段。未观察到酚含量与芽生长和土壤湿度之间的关系。 (L-苯丙氨酸解氨酶)活性在第1阶段较高，并在第2阶段中期达到最大值，之后在整个第1阶段和第2阶段前半段均未检测到活性，酚类含量越大，酚类含量越高。然而，未观察到PAL活性与与酚类代谢相关的N、Mn、Cu和B含量之间的关系。成熟果实中的总酚含量为三岛白斗和金桃最高，大久保和白斗次之，而川中岛白斗和油桃素很低。几乎所有品种中，酚类物质的分子量在第1阶段较大，在第2阶段较低，之后又下降。在第3阶段再次增加。HPLC分析表明，无论品种如何，桃果实中都存在六种酚类化合物，儿茶素含量均高于桃果实。绿原酸在第1阶段和第2阶段中含量较多，而在第3阶段中含量较前者少。