温度和pH值对柑橘汁胞柠檬酸含量及相关基因表达的影响
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国家自然科学基金项目(31672098);现代农业产业技术体系建设专项(CARS-26)


Effects of temperature and pH on citric acid content and related gene expression in citrus juice sacs
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    摘要:

    以膨大期国庆1号温州蜜柑(Citrus unshiu Marc. cv. Guoqing No.1)果实汁胞为材料,采用汁胞离体培养系统,研究温度处理(4、25和35℃)和pH处理(pH 4.8、pH 5.8和pH 6.8)对柠檬酸含量及柠檬酸积累相关基因表达的影响。结果显示:低温处理显著提高了汁胞中的柠檬酸含量,降低了ACOs和ACLβ1的表达水平;高温处理对柠檬酸含量没有显著影响,但是显著提高了CSs和ACLβ1的表达水平,降低了ACO1、ACO2、ACLα1和CsPH8的表达水平;低pH处理对柠檬酸含量没有显著影响,但显著提高了CSs、ACOs和ACLs表达水平;而高pH处理显著提高了汁胞中柠檬酸的含量和CSs的表达水平,同时显著降低了ACLα2的表达水平。研究表明,汁胞离体培养系统中温度和pH对柠檬酸含量的影响主要与柠檬酸的合成和降解相关基因表达水平变化有关。

    Abstract:

    The present study investigated the effects of different temperatures (4℃,25℃ and 35℃) and pH (4.8,5.8 and 6.8) on citric acid content and related gene expression in satsuma mandarin (Citrus unshiu cv. Guoqing No.1) juice sacs under in vitro. The results showed that low-temperature increased the citric acid content in citrus juice sacs and decreased the expression of ACOs and ACLβ1. High-temperature had no significant influence on citric acid content,but increased the expression of CSs and ACLβ1,and decreased the expression of ACO1,ACO2,ACLα1,and CsPH8. Low pH had no significant effect on citric acid content but increased the expression of CSs,ACOs, and ACLs,while high pH treatment increased the citric acid content and CSs expression in citrus juice sacs,and decreased the expression of ACLα2. It is indicated that the effects of temperatures and pH on citric acid content in the in vitro culture system of citrus juice sacs is mainly related to the changes in the expression levels of genes for the synthesis and degradation of citric acid.

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罗丽娟,郭玲霞,刘永忠.温度和pH值对柑橘汁胞柠檬酸含量及相关基因表达的影响[J].华中农业大学学报,2020,39(1):18-23

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  • 在线发布日期: 2020-01-07
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