Analysis of apoplast pH as a factor for regulating fruit development and maturation of persimmon.

质外体 pH 值调控柿果实发育成熟的因素分析

基本信息

批准号：
08660029
负责人：
YONEMORI Keizo
金额：
$ 1.41万
依托单位：
KYOTO UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1996
资助国家：
日本
起止时间：
1996 至 1997
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08660029/
关键词：
persimmon apoplast sugar composition pH fruit development invertase 果実発育

项目摘要

The degradation of imported sucrose to hexoses(glucose and fructose)by acid invertase at apoplast of the fruit is an important factor for development and maturation of the fruit during growth stage III of persimmon. The activity of acid invertase at apoplast of the fruit seems to be regulated by several factors, especially pH and sugar concentration in the apoplast. We attempted in this project to make clear the sugar composition and pH of apoplast in the fruit and to characterise the properties of acid invertase at the apoplast as a factor for regulating fruit development and maturation.1. The apoplast fluid could obtain by pressure dehydration techniques by removing the first obtained 40mul sample, which seemed to be contaminated by phloem fluid.2. Sugar of apoplast was occupied mainly by hexoses(glucose and fructose), not by sucrose, despite sugar-accumulating types of the fruit. Both sucrose-and hexose-accumulating cultivars showed to have only hexoses in their apoplast.3. Calyx lobe removal of the fruit remarkably inhibited development and maturation of the fruit during growth stage III.Coincident with this inhibition, the fruit did not show the increase of hexose concentration and activities of acid invertase in apoplast. These results showed an important role of sugar metabolism in apoplast on fruit development and maturation.4. The pH of apoplast showed around 6.5 which was not the optimum pH for acid invertase activity. The optimum pH of invertase activity were around 4.5. Although this result seems to indicate that pH of apoplast is not a regulating factor of invertase activity at apoplast, there is a possibility that the pH is not uniform in apoplast. We should investigate this point in more detail.

在水果的凋亡中，酸转化酶进口蔗糖降解是己糖（葡萄糖和果糖），是柿子生长期III期间果实发展和成熟的重要因素。酸转化酶在果实的凋亡中的活性似乎受几种因素的调节，尤其是凋亡中的pH和糖浓度。我们试图在该项目中清除果实中凋亡的糖成分和pH值，并将酸转化酶在凋亡中的特性表征为调节果实发育和成熟的因素。1。通过去除第一个获得的40mul样品，可以通过压力脱水技术获得凋亡流体，这似乎被韧皮部流体污染。2。尽管有糖累积的水果类型，但主要是由己糖（葡萄糖和果糖）占据的，主要是由糖果糖（葡萄糖和果糖）占据的。两个蔗糖和己糖蓄积的品种都显示出凋亡中只有己糖。3。在生长期III期间，果实的花萼叶去除明显抑制了果实的发育和成熟。与这种抑制作用相关，果实并未表明己糖浓度的升高和酸转化酶在phoplast中的活性。这些结果表明，糖代谢在凋亡中的重要作用在果实发育和成熟方面。4。凋亡的pH值约为6.5，这不是酸转化酶活性的最佳pH值。转化酶活性的最佳pH值约为4.5。尽管该结果似乎表明凋亡的pH并不是凋亡中转化酶活性的调节因子，但pH有可能在凋亡中不均匀。我们应该更详细地研究这一点。