‘库尔勒香梨’及其芽变品种‘沙01’果实硬度差异的相关因素分析.

【Objective】In order to find out the factors affecting the difference of fruit firmness between ‘Korla fragrant pear’ and its bud mutation ‘Sha 01’, the aim was to provide reference for breeding new varieties of ‘Korla fragrant pear’. 【Method】In mature stage, the fruit characters, the content of cell wall components and enzymes activity in ‘Korla fragrant pear’ and ‘Sha 01’ were measured and correlated with fruit firmness with or without pericarp. 【Result】(i)The fruit firmness with and without pericarp of ‘Sha 01’ were both significantly lower than that of ‘Korla fragrant pear’, and the fruit weight and shape index were very significantly negatively correlated and very significantly positively correlated with fruit firmness.(ii)The SP content was very significantly negatively correlated with fruit firmness in the pericarp. The PP content was very significantly positively correlated with fruit firmness in the pulp, and the hemicellulose content was very significantly negatively correlated with fruit firmness.(iii)The activity of PL, PE, cellulase and xylanase in the pericarp were very significantly negatively correlated with the firmness, and significantly negatively correlated with activity of PG and PAL. The activity of PG and cellulase in the pulp were very significantly negatively correlated with the firmness, and significantly negatively correlated with activity of PE, PAL and xylanase. The activity of PPO was very significantly positively correlated with fruit firmness. 【Conclusion】The SP and hemicellulose content, the activity of PG, PL, cellulase, xylanase and PPO in the pericarp, the PP and hemicellulose content, the activity of PG, cellulase, xylanase and PPO in the pulp, single fruit weight and fruit shape index are the factors that affect the difference in fruit firmness between the two varieties. [ABSTRACT FROM AUTHOR]