本文選題：棗 + 成熟　； 參考：《西北農(nóng)林科技大學》2017年碩士論文

【摘要】：棗(Ziziphus jujuba Mill.)是原產(chǎn)于中國的傳統(tǒng)果樹,根據(jù)用途主要分為制干棗和鮮食棗兩個類型,二者的成熟過程存在差異,研究其果實成熟軟化過程中的質(zhì)地變化、細胞壁代謝及其基因表達特性具有重要意義。本研究以鮮食棗‘冬棗’、制干棗‘木棗’和‘駿棗’為材料,測定了果實成熟和軟化7個時期及采后常溫條件下30d內(nèi)的硬度、含水量、細胞壁物質(zhì)(果膠和纖維素)含量及相關酶類(多聚半乳糖醛酸酶PG、果膠酯酶PE和纖維素酶Cx)活性;利用冬棗和駿棗基因組和轉(zhuǎn)錄組數(shù)據(jù),篩選了不同成熟時期與細胞壁代謝相關的差異基因;并基于基因注釋選擇15個細胞壁代謝基因以實時熒光定量PCR驗證其在棗果實各個發(fā)育時期的表達量。主要取得以下研究結果:(1)鮮食棗冬棗在成熟過程中,硬度和含水量無顯著變化,PG、PE與果膠的降解和果實成熟相關性較強,PG和Cx酶對冬棗采后的非自然軟化具有顯著影響。木棗和駿棗作為制干棗,脆熟期之后具有一個自然軟化的完熟過程。與冬棗相比,木棗在成熟過程中果膠(包含原果膠和可溶性果膠)和纖維素降解特性與冬棗不同,果膠和纖維素降解發(fā)生在完熟期(冬棗在脆熟期)。PG和PE對于木棗和冬棗各自成熟關鍵期作用顯著,PE對于木棗的軟化具有前導作用,Cx對木棗成熟期作用比冬棗更顯著,對冬棗采后軟化作用比木棗更顯著。(2)篩選出與棗果實細胞壁物質(zhì)和酶類代謝的差異表達基因共107個,包含果膠酶、纖維素酶和半纖維素酶類等3大類、11個基因家族,其中1個PG基因、6個PE基因、7個纖維素相關酶基因和8個半纖維素相關酶基因的表達水平與酶活性變化具有一致性。通過基因表達研究,駿棗果實細胞壁代謝物質(zhì)與相關酶類及基因表達水平間具有較大相關性;PG基因為軟化非關鍵因子,PE基因具有軟化前導作用,纖維素酶各基因聯(lián)合調(diào)控果實成熟軟化,其中β-葡萄糖苷酶基因β-Glu40對于棗果實成熟后期的軟化具有關鍵調(diào)控作用。本研究深化了對棗果實成熟和軟化期細胞壁代謝機制的理解,揭示了鮮食棗與制干棗成熟過程的細胞壁物質(zhì)及酶類生理和分子調(diào)控的不同機制,為深入探究棗果實成熟調(diào)控提供了理論基礎,也為鮮食棗的成熟采收與保鮮、制干棗的成熟采收及其干制處理提供了理論依據(jù)。
[Abstract]:Ziziphus jujuba Mill. It is a traditional fruit tree native to China. According to its use, it can be divided into dry jujube and fresh jujube. There are differences in maturation process between them. The texture changes in the process of fruit ripening and softening are studied. Cell wall metabolism and its gene expression are of great significance. Using fresh jujube 'Dongzao', dried jujube 'Muzao' and 'Jun jujube' as materials, the hardness and water content of fruit in 7 periods of ripening and softening and 30 days after harvest were measured. Cell wall substances (pectin and cellulose) and the activities of related enzymes (polygalacturonase PGPE and cellulase CX); using genomic and transcriptional data of Dongzao and Junzao. Different genes related to cell wall metabolism in different maturation stages were screened, and 15 cell wall metabolic genes were selected based on gene annotation to verify their expression in jujube fruit at different stages of development by real-time fluorescent quantitative PCR. The main results were as follows: (1) there was no significant change in hardness and water content during the ripening of fresh jujube. PGPE had a strong correlation with pectin degradation and fruit ripening. PG and Cx enzymes had significant effects on the unnatural softening of winter jujube after harvest. Jujube and Jun jujube as dry jujube have a natural softening ripening process after brittleness. Compared with winter jujube, the degradation characteristics of pectin (including protopectin and soluble pectin) and cellulose were different from those of winter jujube. The degradation of pectin and cellulose occurred at the mature stage (winter jujube at brittle ripening stage) .PG and PE played a significant role in the critical maturation stage of wood jujube and winter jujube respectively. Pe had a leading effect on the softening of wood jujube and CX had more significant effect on the mature stage of wood jujube than that of winter jujube. (2) 107 differentially expressed genes including pectinase, cellulase and hemicellulase, and 11 gene families were screened out. The expression level of PG gene, 6 PE gene, 7 cellulose related enzyme gene and 8 hemicellulose related enzyme gene were consistent with the change of enzyme activity. Through the gene expression study, the metabolites of cell wall of Junzao fruit have a significant correlation with the related enzymes and gene expression level because the softening of non-key factor Pe gene has a leading role in softening, and there is a significant correlation between the metabolites and the related enzymes and gene expression level in jujube fruit. The 尾 -Glu40 gene of 尾 -glucosidase plays a key role in the softening of jujube fruit after maturation. This study deepened the understanding of cell wall metabolism mechanism of jujube fruit maturation and softening stage, and revealed the different mechanisms of cell wall substance, enzyme physiology and molecular regulation of fresh jujube and dried jujube maturation. It provides a theoretical basis for further study on the regulation of jujube fruit ripening, as well as for the mature harvesting and preservation of fresh jujube, the mature harvest of dried jujube and its dry treatment.
【學位授予單位】：西北農(nóng)林科技大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：S665.1

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