菠萝蜜果实成熟过程中可溶性糖含量的变化

目的]分析菠萝蜜果实成熟过程中的可溶性糖分积累机制,为菠萝蜜栽培和育种提供理论依据。方法]以4个不同基因型的菠萝蜜种质(12E、148-4、12As、12Cs)为材料,采用蒽酮比色法测定菠萝蜜果实中可溶性总糖含量,采用高效液相色谱法( HPLC)测定果糖、葡萄糖及蔗糖含量。结果]菠萝蜜果实成熟过程中,可溶性糖含量不断增加,其中蔗糖占可溶性总糖含量的比例为43.47%~76．81%；果糖含量与葡萄糖含量之间以及蔗糖含量与可溶性总糖含量之间存在极显著正相关关系；未成熟果实中,果肉果糖含量与葡萄糖含量的比值较低,最高仅为0.6899,当果实完全成熟后,比值接近1.0000。结论]菠萝蜜果实成熟过程中,可溶性糖逐渐积累,可溶性糖以蔗糖为主,成熟果实中的果糖与葡糖糖含量相近。

Changes in Contents of Soluble Sugar during Fruit Ripening of Jackfruit

Objective] The aim was to analyze soluble sugar accumulation mechanism during fruit ripening of jackfruit, and provide theoreti-cal basis for cultivation and breeding of jackfruit. Method] Using 4 genotypes of jackfruit (12E, 148-4, 12As, 12Cs) as materials, contents of total soluble sugar were determined by anthrone colorimetry method and contents of fructose, glucose and sucrose were determined by HPLC. Result] During fruit ripening of jackfruit, contents of soluble sugar increased constantly, and the percentages of sucrose to total solu-ble sugar contents were 43. 47% -76. 81%;an extremely significant positive correlation between changes in contents of glucose and fructose and between changes in contents of sucrose and total soluble sugar contents were observed;the ratios of fructose to glucose content were low in unripe fruits, with the highest value among fruits investigated being 0. 689 9, while the ratios in fully ripe fruits were close to 1. 000 0. Con-clusion] During fruit ripening of jackfruit, total soluble sugar contents, mainly consisted of sucrose, increased constantly and contents of fruc-tose and glucose were similar in fully ripe fruits.