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    李建国,罗诗,袁炜群. 荔枝果实成熟期间糖积累和糖代谢相关酶活性变化[J]. 华南农业大学学报, 2003, 24(2): 87-88. DOI: 10.7671/j.issn.1001-411X.2003.02.024
    引用本文: 李建国,罗诗,袁炜群. 荔枝果实成熟期间糖积累和糖代谢相关酶活性变化[J]. 华南农业大学学报, 2003, 24(2): 87-88. DOI: 10.7671/j.issn.1001-411X.2003.02.024
    shu
    Changes of Sugar Accumulation and Enzyme Activity Related to Sugar Metabolism During Litchi Fruit Maturation[J]. Journal of South China Agricultural University, 2003, 24(2): 87-88. DOI: 10.7671/j.issn.1001-411X.2003.02.024
    Citation: Changes of Sugar Accumulation and Enzyme Activity Related to Sugar Metabolism During Litchi Fruit Maturation[J]. Journal of South China Agricultural University, 2003, 24(2): 87-88. DOI: 10.7671/j.issn.1001-411X.2003.02.024
    shu

    荔枝果实成熟期间糖积累和糖代谢相关酶活性变化

    Changes of Sugar Accumulation and Enzyme Activity Related to Sugar Metabolism During Litchi Fruit Maturation

      摘要
    • 摘要: ‘糯米糍’和‘淮枝’果实成熟期间假种皮中糖积累和糖代谢相关酶活性的变化规律表明，假种皮中的总糖、葡萄糖和果糖的含量，随成熟进程上升，蔗糖的变化是先升后降再回升；蔗糖合成酶(SS)和酸性转化酶(AI)的活性，表现为花后60d活性最高，随后下降，至采前1周维持在较低水平；‘糯米糍’中糖含量以及SS和AI活性均较明显大于‘淮枝’．据此推测，荔枝假种皮中AI和SS的活性高，蔗糖积累减少，单糖积累多，总糖含量因此提高．

       

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