不同酸度欧李果皮与果肉有机酸积累特性与相关代谢酶活性分析

doi:10.16420/j.issn.0513-353x.2025-0927

摘要/Abstract

摘要：

以酸度不同的两个欧李优系的果实为试验材料，对果皮与果肉在发育过程中有机酸组分及酸代谢相关酶活性进行测定分析。结果表明，果实发育前期果皮与果肉中有机酸均以奎尼酸和草酸为主，后期均以苹果酸为主；苹果酸、乙酸、柠檬酸和总酸含量均呈先上升后下降的趋势，于着色膨大期或硬熟期达到峰值；奎宁酸、草酸和乳酸含量则随果实发育持续下降。欧李果皮中的苹果酸、奎宁酸、草酸和总酸含量完熟期均高于果肉，其中苹果酸为占比最高的有机酸，占比均达50%以上，是造成组织间酸度差异的主要因素，其他组分影响较小；高酸欧李和低酸欧李间的酸度差异是由苹果酸与奎宁酸含量共同差异导致的。欧李果皮与果肉中苹果酸，由苹果酸脱氢酶（NAD-MDH）和NADP-苹果酸酶（NADP-ME）的活性共同决定，其活性在两种类型欧李果皮与果肉中均存在显著差异。欧李果皮和果肉中NAD-MDH和PEPC促进苹果酸的积累，NADP-ME促进苹果酸的分解。在本研究中，NAD-MDH活性的差异是影响欧李果皮与果肉间苹果酸含量差异的关键酶，NADP-ME活性大小是决定两种类型欧李优系酸度差异的关键因素。

关键词: 欧李, 果皮, 果肉, 有机酸代谢

Abstract:

Fruits of two Cerasus humilis with varying acidity levels were used to investigate the dynamics of organic acid composition and the activity of related metabolic enzymes in the pericarp and pulp during development. The results showed that in both cultivars quinic and oxalic acids were the predominant organic acids in both tissues at early developmental stages，which subsequently shifted to malic acid dominance. The contents of malic，acetic，and citric acids，as well as total acidity，increased initially，peaking during the coloring/enlargement or hard ripening stages，before declining. In contrast，the levels of quinic，oxalic，and lactic acids decreased continuously throughout fruit development. At maturity，the pericarp contained higher concentrations of malic acid，quinic acid，oxalic acid，and total acid than the pulp. Malic acid was the most abundant organic acid，accounting for over 50% of the total acidity in both tissues and constituting the primary factor responsible for the acidity difference between pericarp and pulp. The overall acidity difference between high- and low-acid cultivars was attributed to variations in the contents of both malic acid and quinic acid. The malic acid content in C. humilis was regulated by the activities of NAD-malate dehydrogenase（NAD-MDH）and NADP-malic enzyme（NADP-ME）. Significant differences in the activities of these enzymes were observed between the pericarp and pulp，as well as between high- and low-acid types. NAD-MDH and PEPC promoted malic acid accumulation，whereas NADP-ME facilitated its degradation. In this study，the difference in NAD-MDH activity was identified as the key enzymatic factor affecting the disparity in malic acid content between the pericarp and pulp，while the level of NADP-ME activity was the primary factor determining the difference in acidity between the two types of superior C. humilis strains.

Key words: Cerasus humilis, fruit pericarp, fruit pulp, organic acid metabolism

中图分类号:

S662.5

郭炳成, 张飞, 张莉, 郭金丽. 不同酸度欧李果皮与果肉有机酸积累特性与相关代谢酶活性分析[J]. 园艺学报, 2026, 53(9): 2693-2707.

GUO Bingcheng, ZHANG Fei, ZHANG Li, GUO Jinli. Analysis of Organic Acid Accumulation Characteristics and Associated Metabolic Enzyme Activities in the Pericarp and Pulp of two Cerasus humilis Cultivars with Different Acidity Levels[J]. Acta Horticulturae Sinica, 2026, 53(9): 2693-2707.

图/表 8

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发育时期 Development stage	苹果酸 Malic acid		奎尼酸 Quinic acid		草酸 Oxalic acid		乳酸 Lactic acid		乙酸 Acetic acid		柠檬酸 Citric acid		总酸 Total acid
发育时期 Development stage	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19
幼果期 Young fruit stage	1.06	0.60	1.27	1.80	5.65	4.44	0.02	0.02	0.26	0.02	1.48	1.27	1.63	1.99
硬核期 Stone hardening stage	0.40	0.88	1.53	1.29	4.12	3.30	1.51	0.12	7.62	3.57	1.46	2.19	1.58	1.57
着色膨大期 Coloring- expanding stage	1.27	1.37	4.69	3.45	16.88	18.86	1.90	1.94	9.35	7.48	8.70	2.20	2.42	2.26
硬熟期 Hard-ripening stage	1.41	1.75	2.85	3.85	26.70	5.72	1.79	2.07	2.98	3.11	2.69	1.50	1.82	2.26
完熟期 Full-ripening stage	1.45	1.52	2.98	6.34	11.44	6.26	1.89	1.93	2.41	4.88	1.74	1.15	1.92	2.02

发育时期 Development stage	苹果酸 Malic acid		奎尼酸 Quinic acid		草酸 Oxalic acid		乳酸 Lactic acid		乙酸 Acetic acid		柠檬酸 Citric acid		总酸 Total acid
发育时期 Development stage	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19	MY-23	MY-19
幼果期 Young fruit stage	1.06	0.60	1.27	1.80	5.65	4.44	0.02	0.02	0.26	0.02	1.48	1.27	1.63	1.99
硬核期 Stone hardening stage	0.40	0.88	1.53	1.29	4.12	3.30	1.51	0.12	7.62	3.57	1.46	2.19	1.58	1.57
着色膨大期 Coloring- expanding stage	1.27	1.37	4.69	3.45	16.88	18.86	1.90	1.94	9.35	7.48	8.70	2.20	2.42	2.26
硬熟期 Hard-ripening stage	1.41	1.75	2.85	3.85	26.70	5.72	1.79	2.07	2.98	3.11	2.69	1.50	1.82	2.26
完熟期 Full-ripening stage	1.45	1.52	2.98	6.34	11.44	6.26	1.89	1.93	2.41	4.88	1.74	1.15	1.92	2.02

材料 Material	果肉酸组分 Fruit pulp acid components	果皮酸组分 Fruit pericarp acid components
材料 Material	果肉酸组分 Fruit pulp acid components	苹果酸 Malic acid	奎尼酸 Quinic acid	草酸 Oxalic acid	乳酸 Lactic acid	乙酸 Acetic acid	柠檬酸 Citric acid	总酸 Total acid
MY-23	苹果酸 Malic acid	0.986^**	-0.882^**	-0.839^**	-0.071	0.628*	0.000	0.353
	奎尼酸 Quinic acid	-0.914^**	0.884^**	0.722^**	0.115	-0.790^**	-0.108	-0.436
	草酸 Oxalic acid	-0.947^**	0.849^**	0.799^**	-0.019	-0.754^**	-0.052	-0.478
	乳酸 Lactic acid	-0.486	0.627^*	0.158	0.673^**	-0.730^**	-0.513	-0.253
	乙酸 Acetic acid	0.806^**	-0.808^**	-0.461	-0.494	0.687^**	0.274	0.296
	柠檬酸 Citric acid	-0.532^*	0.281	0.436	-0.064	-0.609*	-0.486	-0.746^**
	总酸 Total acid	0.196	-0.099	-0.181	-0.192	-0.284	-0.125	-0.235
MY-19	苹果酸 Malic acid	0.926^**	-0.804^**	-0.657^**	0.654^**	0.763^**	0.542*	0.180
	奎尼酸 Quinic acid	-0.934^**	0.881^**	0.877^**	-0.532^*	-0.604^*	-0.270	0.082
	草酸 Oxalic acid	-0.860^**	0.627^*	0.816^**	-0.536^*	-0.603^*	0.006	-0.047
	乳酸 Lactic acid	-0.628^*	0.673^**	0.537^*	-0.434	-0.490	-0.502	-0.094
	乙酸 Acetic acid	0.863^**	-0.501	-0.435	0.819^**	0.912^**	0.612^*	0.524^*
	柠檬酸 Citric acid	-0.151	0.179	0.439	0.248	0.221	0.543^*	0.491
	总酸 Total acid	-0.274	0.370	0.585^*	0.112	0.136	0.368	0.535^*

材料 Material	果肉酸组分 Fruit pulp acid components	果皮酸组分 Fruit pericarp acid components
材料 Material	果肉酸组分 Fruit pulp acid components	苹果酸 Malic acid	奎尼酸 Quinic acid	草酸 Oxalic acid	乳酸 Lactic acid	乙酸 Acetic acid	柠檬酸 Citric acid	总酸 Total acid
MY-23	苹果酸 Malic acid	0.986^**	-0.882^**	-0.839^**	-0.071	0.628*	0.000	0.353
	奎尼酸 Quinic acid	-0.914^**	0.884^**	0.722^**	0.115	-0.790^**	-0.108	-0.436
	草酸 Oxalic acid	-0.947^**	0.849^**	0.799^**	-0.019	-0.754^**	-0.052	-0.478
	乳酸 Lactic acid	-0.486	0.627^*	0.158	0.673^**	-0.730^**	-0.513	-0.253
	乙酸 Acetic acid	0.806^**	-0.808^**	-0.461	-0.494	0.687^**	0.274	0.296
	柠檬酸 Citric acid	-0.532^*	0.281	0.436	-0.064	-0.609*	-0.486	-0.746^**
	总酸 Total acid	0.196	-0.099	-0.181	-0.192	-0.284	-0.125	-0.235
MY-19	苹果酸 Malic acid	0.926^**	-0.804^**	-0.657^**	0.654^**	0.763^**	0.542*	0.180
	奎尼酸 Quinic acid	-0.934^**	0.881^**	0.877^**	-0.532^*	-0.604^*	-0.270	0.082
	草酸 Oxalic acid	-0.860^**	0.627^*	0.816^**	-0.536^*	-0.603^*	0.006	-0.047
	乳酸 Lactic acid	-0.628^*	0.673^**	0.537^*	-0.434	-0.490	-0.502	-0.094
	乙酸 Acetic acid	0.863^**	-0.501	-0.435	0.819^**	0.912^**	0.612^*	0.524^*
	柠檬酸 Citric acid	-0.151	0.179	0.439	0.248	0.221	0.543^*	0.491
	总酸 Total acid	-0.274	0.370	0.585^*	0.112	0.136	0.368	0.535^*