本文選題：無花果 + 韌皮部卸載�。� 參考：《新疆農(nóng)業(yè)大學》2016年博士論文

【摘要】：為了揭示無花果果實發(fā)育過程中同化物韌皮部卸載機制,同時為了研究無花果果實發(fā)育過程中ABA和乙烯含量與果實成熟的關系,以(Masui Dauphine)無花果果實為試材,分別在坐果后的15天(小綠果)、30天(大綠果)、65天(始紅果)、70天(片紅果)、85天(全紅果)采摘果實,利用透射電子顯微鏡結合熒光染料示蹤技術研究同化物韌皮部卸載路徑的變化,同時對果實發(fā)育過程中果實大小及色澤變化及可溶性糖、淀粉含量變化、果實發(fā)育過程中呼吸速率和乙烯釋放量及ABA含量變化進行了研究。果實縱橫徑變化表明無花果果實生長發(fā)育曲線呈典型的雙S型曲線,分為三個時期,第1個快速生長期(時期I)、緩慢生長期(時期II)、第2個快速生長期(時期III),也即果實快速上色和成熟的時期。緩慢生長期和第2個快速生長期之間為果實發(fā)育的轉(zhuǎn)折期“始熟期”。在時期I和時期II,無花果果實內(nèi)的可溶性糖含量很低,進入始熟期后,果實迅速膨大,同時以葡萄糖和果糖為主的可溶性糖含量迅速增加。淀粉含量在始熟期前迅速減少,始熟期后淀粉含量下降趨勢趨緩。透射電子顯微鏡對無花果果實發(fā)育過程中韌皮部超微結構觀察表明,在始熟期前的時期I和時期II,篩管伴胞復合體和周圍薄壁細胞之間存在大量的胞間連絲從而形成共質(zhì)體聯(lián)系,但是始熟期后由共質(zhì)體聯(lián)系變?yōu)楣操|(zhì)體隔離,但在薄壁細胞之間始終存在大量的胞間連絲。熒光染料示蹤結合激光共聚焦掃描顯微鏡觀察表明,熒光染料在始熟期以前從維管束韌皮部中釋放到周圍薄壁細胞中,然而在始熟期后,染料被嚴格限制在韌皮部內(nèi)部沒有卸出到周圍薄壁細胞。無花果果實發(fā)育過程中ABA含量整體呈下降趨勢,乙烯釋放量隨著果實發(fā)育逐漸增加,在始熟期和呼吸速率同步出現(xiàn)一個高峰。以上結果表明無花果果實發(fā)育的始熟期是同化物韌皮部卸載由共質(zhì)體向質(zhì)外體轉(zhuǎn)變的轉(zhuǎn)折期,同時韌皮部后運輸始終為共質(zhì)體途徑。無花果果實是呼吸躍變型果實,乙烯誘導果實發(fā)生一系列生理生化變化,促使無花果果實成熟,另外,ABA可能直接參與了始熟期的調(diào)控。
[Abstract]:In order to reveal the mechanism of assimilate phloem unloading during the development of fig fruit, and to study the relationship between the content of ABA and ethylene during the development of fig fruit and the fruit maturity, Masui Dauphine fig fruit was used as the material.15 days after setting the fruit (30 days for the small green fruit (65 days for the big green fruit), 70 days for the first red fruit and 85 days for the whole red fruit),The change of unloading path of assimilate phloem was studied by means of transmission electron microscope (TEM) and fluorescent dye tracer technique. Meanwhile, the changes of fruit size and color, soluble sugar and starch content during fruit development were studied.The changes of respiration rate, ethylene release and ABA content during fruit development were studied.The variation of vertical and transverse diameter of the fruit indicates that the growth and development curve of the fig fruit is a typical double S-shaped curve, which is divided into three periods.The first rapid growth period (stage I), the period of slow growth (stage II), the second period of rapid growth (stage II), that is, the period of rapid fruit color and maturation.Between the slow growth period and the second fast growing stage, the transition period of fruit development is "the beginning maturity period".In stage I and stage II, the soluble sugar content in fig fruit was very low, and the content of soluble sugar, which was mainly glucose and fructose, increased rapidly after the beginning of ripening.Starch content decreased rapidly before maturing period, and decreased slowly after maturing period.The ultrastructure of phloem during the development of fig fruit was observed by transmission electron microscope.In the prematurity stage I and II, there was a large number of intercellular ligaments between the sieve tube adjunct complex and the peripheral parenchyma cells to form a symplast connection, but after the initial maturation stage, the symplast connection changed from the syncytic connection to the euplasmic isolation.However, there is always a large number of plasmodesmata between parenchyma cells.Fluorescence dye tracing combined with laser confocal scanning microscopy showed that fluorescent dyes were released from the phloem of vascular bundle into peripheral parenchyma before maturation, but after maturation,The dye is strictly confined to the phloem and does not unload the surrounding parenchyma.During the development of fig fruit, the content of ABA decreased, and the ethylene release increased with the development of the fruit, and a peak appeared at the beginning of ripening and the respiration rate.The above results indicated that the initial maturation stage of fig fruit development was the transition period of the unloading of assimilate phloem from the euplasm to the plastid ectoplast and the transport after phloem was always a hypoplast pathway.Fig fruit is a kind of respiration fruit. Ethylene induces a series of physiological and biochemical changes and promotes the fruit ripening. In addition, ABA may be directly involved in the regulation of early ripening stage.
【學位授予單位】：新疆農(nóng)業(yè)大學
【學位級別】：博士
【學位授予年份】：2016
【分類號】：S663.3

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