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Effects of water stress on quality and sugar metabolism in ‘Gala’ apple fruit
Horticultural Plant Journal ( IF 5.7 ) Pub Date : 2022-03-20 , DOI: 10.1016/j.hpj.2022.03.008
Hongxia Tao 1 , Hanqing Sun 1 , Yufei Wang 1 , Xin Wang 1 , Yanping Guo 1
Affiliation  

Sugar plays an important role in apple fruit development, appearance and quality as well as contributing to a plant's water stress response. Trehalose and the trehalose biosynthetic metabolic pathways are part of the sugar signaling system in plants, which are important regulator of water stress response in apple. The effect of water stress treatments applied to apple trees and the corresponding effects of ABA on developmental fruit quality were examined for indicators of fruit quality during fruit development. The results indicated that the severe water stress treatment (W2) occurring after the last stage of fruit cell division caused a decrease in the color and size of fruit. The moderate water stress (W1) occurring after the last stage of fruit cell enlargement (S2) caused an increase in the content of fructose and sorbitol while the apple fruit shape was not affected. These changes in sugar are related to the activity of sugar metabolic enzymes. While the enzymatic activity of vacuolar acid invertase (vAINV) was higher, that of sucrose-phosphate synthase (SPS) was lower in water stress treated fruit throughout the developmental period. This indicates that enhanced sucrose degradation and reduced sucrose synthesis leads to an overall reduced sucrose content during times of drought. Thus, water stress reduced sucrose content. Whereas the content of endogenous trehalose and ABA were the highest in water stress treated fruit. A moderate water stress (W1) imposed on apple trees via water restriction (60%–65% of field capacity) after the fruit cell enlargement phase of fruit development yielded sweeter fruit of higher economic value.



中文翻译:

水分胁迫对‘嘎拉’苹果果实品质及糖代谢的影响

糖在苹果果实的发育、外观和品质以及促进植物的水分胁迫反应方面起着重要作用。海藻糖及海藻糖生物合成代谢途径是植物糖信号系统的组成部分,是苹果水分胁迫响应的重要调控因子。在果实发育过程中,研究了水分胁迫处理对苹果树的影响以及 ABA 对发育果实品质的相应影响,作为果实品质指标。结果表明,在果实细胞分裂的最后阶段之后发生的严重水分胁迫处理(W2)导致果实颜色和大小下降。果实细胞膨大末期(S2)后的中度水分胁迫(W1)导致果糖和山梨糖醇含量增加,而苹果果实形状不受影响。糖的这些变化与糖代谢酶的活性有关。液泡酸转化酶 (vAINV) 的酶活性较高,而蔗糖磷酸合酶 (SPS) 的酶活性在整个发育期间水分胁迫处理的果实中较低。这表明蔗糖降解增强和蔗糖合成减少导致干旱时期蔗糖含量总体降低。因此,水分胁迫降低了蔗糖含量。而内源海藻糖和ABA的含量在水分胁迫处理的果实中最高。

更新日期:2022-03-20
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