摘要： 研究了一个甜椒品系405和一个辣椒品系伏地尖果实在生育期内主要糖含量和蔗糖代谢关键酶活性的变化。结果表明:在绿熟期和转色期甜椒品系405的可溶性总糖、蔗糖含量都明显高于辣椒品系伏地尖,绿熟期甜椒品系405的可溶性总糖含量为213.3mg/g,而辣椒品系伏地尖则为97.6mg/g,但红熟期两者相差不大;与辣椒品系相比甜椒品系蔗糖和淀粉含量在绿熟期后有一个升高又降低的过程;两品系蔗糖代谢关键酶活性变化趋势差异不大,酸性转化酶与中性转化酶活性在果实快速生长期和成熟期较高,而在绿熟期较低;蔗糖磷酸合成酶活性在绿熟期较高,而在快速生长期和成熟期较低。虽然甜椒品系与辣椒品系之间糖含量存在显著差异,但两者蔗糖代谢酶活性差异并不明显,推测是由于对蔗糖利用的不同引起的。

关键词: 辣椒, 果实, 糖含量, 蔗糖代谢酶

Abstract: Sugar contents and activit ies of sucrose-metabolizing enzymes in the fruits were studied during the fruitdevelopment of a sweet pepper material( 405) and a hot pepper material ( Fudijian) . The results showed that , during thegreen ripen stage and turning stage, the sucrose and total soluble sugar contents of the sweet pepper were much higherthan the hot pepper, for example, the total soluble sugar contents of the sweet pepper during green ripen stage was 213. 3mg/ g,while the contents of hot pepper was 9716 mg/ g.The contents of sucrose and starch had a fluctuation after greenripen stage in 405 compared with Fudijian throughout the growth. There was no noted difference on the trend of sucrosemetabolizingenzyme activities among the two materials. The acid invertase and neutral invertase activity was high in thefast growth stage and ripening stage, but low in green ripen stage. The sucrose phosphate synthase activity was high ingreen ripen stage, and low in the fast growth stage and ripening stage.Although the content of sugars were different betweenthe sweet pepper 405 and hot pepper Fudijian, there were no remarkable differences between the sucrose-metabolizingenzyme activities of two pepper materials,which indicate there might exist different way in sucrose using between thetwo types of pepper.

Key words: Pepper, Fruit, Sugar content, Sucrose-metabolizing enzyme

中图分类号: 

• S641.3