外源蔗糖和ABA对草莓生物活性物质及抗氧化能力的影响
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摘要
蔗糖和脱落酸是能有效促进草莓果实成熟的两种物质。本研究以"红颜"草莓为研究材料,分别用外源蔗糖、脱落酸和二者的混合液喷施浅绿期的草莓果实,拟探讨其在缩短草莓果实生长期的前提下,对草莓果实生长发育过程中主要生物活性物质含量和抗氧化能力的影响。结果表明,外施蔗糖、脱落酸及二者的混合液会显著加速草莓果实发育过程中花青素和类胡萝卜素的积累以及总酚、黄酮和抗氧化能力的下降,但不会影响成熟草莓果实的花青素、总酚含量和抗氧化能力。然而,蔗糖和混合处理以及蔗糖和ABA处理却能分别提高成熟草莓果实中的类胡萝卜素和抗坏血酸含量。综上所述,外施蔗糖、ABA及二者的混合液在有效缩短草莓果实的成熟期的前提下不会影响成熟草莓果实的主要生物活性物质含量和抗氧化能力。同时,对成熟草莓果实的类胡萝卜素和抗坏血酸含量的提高有积极作用。
Sucrose and abscisic acid are the main two substances that can effectively promote the ripening of strawberry fruit. ‘Bebihoppe'strawberry was used as materials, with sucrose, abscisic acid and equal volume mixture of sucrose and abscisic acid spraying off the light green developmental stage's strawberry fruit. This study explored its impact on the main bioactive substances and antioxidant capacity during the growth and development of strawberry fruit under the premise of shortening the growing period of strawberry fruit. The results showed that the application of sucrose, abscisic acid and the mixture of the two liquids could significantly accelerate the accumulation of anthocyanin and carotenoid, as well as the decrease of total phenolic, flavonoid and antioxidant capacity in the process of strawberry fruit development, but did not affect the anthocyanins, total phenolic content and antioxidant capacity of full red fruit.However, sucrose and mixed treatments as well as sucrose and ABA treatments, respectively, increased carotenoid and ascorbate levels in ripe strawberry fruits. In summary, the exogenous treatments of sucrose, ABA and a mixture of the two would not affect the main bioactive substances and antioxidant capacity of ripening strawberry fruit, under the premise of effectively shortening the ripening period of strawberry fruit. At the same time, they might have a positive effect on the increase of carotenoid and ascorbic acid in ripening strawberry fruits.
Sucrose and abscisic acid are the main two substances that can effectively promote the ripening of strawberry fruit. ‘Bebihoppe'strawberry was used as materials, with sucrose, abscisic acid and equal volume mixture of sucrose and abscisic acid spraying off the light green developmental stage's strawberry fruit. This study explored its impact on the main bioactive substances and antioxidant capacity during the growth and development of strawberry fruit under the premise of shortening the growing period of strawberry fruit. The results showed that the application of sucrose, abscisic acid and the mixture of the two liquids could significantly accelerate the accumulation of anthocyanin and carotenoid, as well as the decrease of total phenolic, flavonoid and antioxidant capacity in the process of strawberry fruit development, but did not affect the anthocyanins, total phenolic content and antioxidant capacity of full red fruit.However, sucrose and mixed treatments as well as sucrose and ABA treatments, respectively, increased carotenoid and ascorbate levels in ripe strawberry fruits. In summary, the exogenous treatments of sucrose, ABA and a mixture of the two would not affect the main bioactive substances and antioxidant capacity of ripening strawberry fruit, under the premise of effectively shortening the ripening period of strawberry fruit. At the same time, they might have a positive effect on the increase of carotenoid and ascorbic acid in ripening strawberry fruits.
引文
Ahn Y.O.,Kim S.H.,Kim C.Y.,Lee J.S.,Kwak S.S.,and Lee H.S.,2010,Exogenous sucrose utilization and starch biosynthesis among sweetpotato cultivars,Carbohydr.Res.,345(1):55-60
Cao Y.Y.,Yang M.T.,Chen S.Y.,Zhou Z.Q.,Li X.,Wang X.J.,and Bai J.G.,2015,Exogenous sucrose influences antioxidant enzyme activities and reduces lipid peroxidation in water-stressed cucumber leaves,Biologia Plantarum,59(1):147-153
Chang C.C.,Yang M.H.,Wen H.M.,and Chern J.C.,2002,Estimation of total flavonoid content in propolis by two complementary colorimetric methods,Journal of Food and Drug Analysis,10(3):178-182
Loreti E.,Povero G.,Novi G.,Solfanelli C.,Alpi A.,and Perata P.,2008,Gibberellins,jasmonate and abscisic acid modulate the sucrose-induced expression of anthocyanin biosynthetic genes in Arabidopsis,New Phytol.,179(4):1004-1016
Fan W.J.,Li Y.,Han L.J.,and Jin T.Y.,2012,Effects of different drying methods on physicochemical and sensory characteristics of raw eating Rubus coreanus,Shipin Keji(Food Science and Technology),37(11):62-66(范雯谡,李影,韩立杰,金铁岩,2012,干燥方法对山草莓生食的理化和感官特性的影响,食品科技,37(11):62-66)
Ferreyra R.M.,Vina S.Z.,Mugridge A.,and Chaves A.R.,2007,Growth and ripening season effects on antioxidant capacity of strawberry cultivar selva,Scientia Horticulturae,112(1):27-32
Gambetta G.A.,Matthews M.A.,Shaghasi T.H.,McElrone A.J.,and Castellarin S.D.,2010,Sugar and abscisic acid signaling orthologs are activated at the onset of ripening in grape,Planta,232(1):219-234
Guo C.J.,Yang J.J.,Li Y.F.,Xu J.,Wei J.Y.,and Jiang Y.G.,2003,Antioxidant capacity of different parts of fruits determined by FRAP assay,Zhongguo Gonggong Weisheng(Chinese Journal of Public Health),19(7):841-843(郭长江,杨继军,李云峰,徐静,韦京豫,蒋与刚,2003,FRAP法测定水果不同部分抗氧化活性,中国公共卫生,19(7):841-843)
Han Y.S.,1999,Advances of the function of beta-carotene and carotenoid,Zhongguo Nongye Daxue Xuebao(Journal of China Agricultural University),4(1):5-9(韩雅珊,1999,类胡萝卜素的功能研究进展,中国农业大学学报,4(1):5-9)
Jia H.F.,2013,Roles and mechanmisms of sucrose and jasmonic acid signals in the regulation of strawberry fruit development,Dissertation for Ph.D.,College of Agronomy and Biotechnology,Supervisor:Jia W.S.,pp.31-56(贾海峰,2013,蔗糖及茉莉酸信号在草莓果实发育中的作用及其机理分析,博士学位论文,中国农业大学,导师:贾文锁,pp.31-56)
Jia H.F.,Chai Y.M.,Li C.L.,Lu D.,Luo J.J.,Qin L.,and Shen Y.Y.,2011,Abscisic acid plays an important role in the regulation of strawberry fruit ripening,Plant Physiol.,157(1):188-199
Jia H.F.,Jiu S.T.,Zhang C.,Wang C.,Tariq P.,Liu Z.J.,Wang B.J.,Cui L.W.,and Fang J.G.,2016,Abscisic acid and sucrose regulate tomato and strawberry fruit ripening through the abscisic acid-stress-ripening transcription factor,Plant Biotechnol.J.,14(10):2045-2065
Jia H.F.,Wang Y.H.,Sun M.Z.,Li B.B.,Han Y.,Zhao Y.X.,Li X.L.,Ding N.,Li C.,Ji W.L.,and Jia W.S.,2013,Sucrose functions as a signal involved in the regulation of strawberry fruit development and ripening,New Phytol.,198(2):453-465
Li D.D.,Li L.,Luo Z.S.,Mou W.S.,Mao L.C.,and Ying T.J.,2015,Comparative transcriptome analysis reveals the influence of abscisic acid on the metabolism of pigments,ascorbic acid and folic acid during strawberry fruit ripening,PLoS One,10(6):e0130037
Li D.D.,Mou W.S.,Wang Y.S.,Li L.,Mao L.C.,Ying T.J.,and Luo Z.S.,2016,Exogenous sucrose treatment accelerates postharvest tomato fruit ripening through the influence on its metabolism and enhancing ethylene biosynthesis and signaling,Acta Physiologiae Plantarum,38(9):225
Li W.F.,He J.J.,Xie Z.S.,Wang C.H.,Liu A.L.,Zhang C.X.,and Wang S.P.,2012,Effect of exogenous abscisic acid on the coloration and quality of'Ju mei gui'grape,Zhongguo Nanfang Guoshu(South China Fruits),41(1):22-26(李为福,何建军,谢兆森,王成华,刘爱玲,张才喜,王世平,2012,外源脱落酸对巨玫瑰葡萄着色及浆果品质的影响,中国南方果树,41(1):22-26)
Li X.G.,Song Y.P.,Wang J.,Yang F.J.,Wang X.F.,Wei M.,and Shi Q.H.,2011,Effects of exogenous sucrose on growth and antioxidant enzyme activities of cucumber seedlings under NO3-Stress,Shandong Nongye Kexue(Shandong Agricultural Sciences),(7):30-34(李小刚,宋云鹏,王静,杨凤娟,王秀峰,魏珉,史庆华,2011,外源蔗糖对NO3-胁迫下黄瓜幼苗生长及抗氧化酶活性的影响,山东农业科学,(7):30-34)
Li Y.J.,Zhang J.,Li M.,Tan F.,Cong X.L.,and Zai R.F.,2009,Impact of sucrose and different exogenous hormonon American maple color leaf,Guangxi Nongxuebao(Journal of Guangxi Agricultural),24(6):27-28(李玉娟,张健,李敏,谈峰,丛小丽,翟如芳,2009,蔗糖和不同外源激素处理对美国红枫色叶的影响,广西农学报,24(6):27-28)
Liu L.Z.,Shi J.Y.,Zhang M.,Wang H.B.,Wen Y.X.,and Zhang S.H.,2003,The study of the property and distilling condition of the red substance in the natural red yolk of duck eggs,Shipin Keji(Food Science and Technology),2:56-58(刘良忠,石嘉怿,张民,王海滨,文友先,张声华,2003,天然红心鸭蛋中色素物质的萃取研究,食品科技,2:56-58)
Liu R.D.,Zhang M.,and Li X.X.,2008,Comparisons of extraction solvents and quantitative-methods for analysis of anthocyanins in strawberry and blueberry fruits,Yuanyi Xuebao(Acta Horticulturae Sinica),35(5):655-660(刘仁道,张猛,李新贤,2008,草莓和蓝莓果实花青素提取及定量方法的比较,园艺学报,35(5):655-660)
Luo Y.,2014,Polyphenolic compounds and antioxidant activity of fruits from five feijoa varieties,Shipin Kexue(Food Science),35(23):88-91(罗娅,2014,5个费约果品种果实多酚类物质含量及其抗氧化能力比较,食品科学,35(23):88-91)
Luo Y.,Qiu J.,Ling Y.J.,Mo Q.,Ran X.R.F.,and Tang H.R.,2016,The application of cryotherapy in virus elimination of strawberry,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),14(9):2488-2494(罗娅,邱静,凌亚杰,莫琴,冉榭然夫,汤浩茹,2016,超低温疗法在草莓病毒脱除中的应用,分子植物育种,14(9):2488-2494)
Ornelas-Paz J.J.,Yahia E.M.,Ramírez-Bustamante N.,Pérez-Martínez J.D.,Escalante-Minakata M.P.,IbarraJunquera V.,Acosta-Mu觡iz C.,Guerrero-Prieto V.,and Ochoa-Reyes E.,2013,Physical attributes and chemical composition of organic strawberry fruit(fragaria×ananassa,duch,cv.albion)at six stages of ripening,Food Chemistry,138(1):372-381
Peng Y.C.,and Yan M.,2008,Abscisic acid receptors and its signal transduction,Zhiwu Shenglixue Tongxun(Plant Physiology Newsletter),44(2):194-200(彭元成,严敏,2008,脱落酸受体及其信号转导,植物生理学通讯,44(2):194-200)
Qiu Z.B.,Wang Y.F.,Zhu A.J.,Peng F.L.,and Wang L.S.,2014,Exogenous sucrose can enhance tolerance of Arabidopsis thaliana,seedlings to salt stress,Biologia Plantarum,58(4):611-617
Stanner S.A.,Hughes J.,Kelly C.N.,and Buttriss J.,2004,A review of the epidemiological evidence for the'antioxidant hypothesis',Public Health Nutrition,7(3):407-422
Wang H.L.,Feng J.R.,Fan X.M.,and Xu L.,2008,Studies on indexes of antioxidant activity and phenolics content of 17apricot cultivars in Xinjiang area,Guoshu Xuebao(Journal of Fruit Science),25(6):828-831(王华磊,冯建荣,樊新民,徐麟,2008,新疆17个杏品种的抗氧化指标与总酚含量的测定,果树学报,25(6):828-831)
Wang X.H.,Yin W.,Wu J.X.,Chai L.J.,and Yi H.L.,2016,Effects of exogenous abscisic acid on the expression of citrus fruit ripening-related genes and fruit ripening,Scientia Horticulturae,201:175-183
Yang L.N.,and Luo J.F.,2016,Advanced research on bioactivi ties of punicalagin and its relationship with chronic disease,Jilin Daxue Xuebao(Journal of Jilin University),42(4):835-838(杨丽娜,骆静方,2016,安石榴苷的生物活性及其与多种慢性疾病关系的研究进展,吉林大学学报,42(4):835-838)
Zhang Q.,Yang J.,Wang L.,Wang S.K.,Li X.G.,and Zhang S.L.,2013,Correlation between soluble sugar and anthocyanin and effect of exogenous sugar on coloring of'Hongtaiyang'pear,Guoshu Xuebao(Journal of Fruit Science),30(2):248-253(张茜,杨健,王龙,王苏珂,李秀根,张绍铃,2013,'红太阳'梨花青苷与可溶性糖的相关性分析及外源糖的增色作用研究,果树学报,30(2):248-253)
Zhang Y.J.,Wang X.J.,Wu J.X.,Chen S.Y.,Chen H.,Chai L.J.,and Yi H.L.,2014,Comparative transcriptome analyses between a spontaneous late-ripening sweet orange mutant and its wild type suggest the functions of ABA,sucrose and JAduring citrus fruit ripening,PLo S One,9(12):e116056
Zou L.P.,2005,Cloning and regulation of genes involved in tomato ascorbic acid biosyntheses and metabolism,Dissertation for Ph.D.,Huazhong Agricultural University,Supervisor:Ye Z.B.,pp.13-15(邹礼平,2005,番茄抗坏血酸生物合成与代谢途径中相关酶基因的克隆与调控,博士学位论文,华中农业大学,导师:叶志彪,pp.13-15)
Cao Y.Y.,Yang M.T.,Chen S.Y.,Zhou Z.Q.,Li X.,Wang X.J.,and Bai J.G.,2015,Exogenous sucrose influences antioxidant enzyme activities and reduces lipid peroxidation in water-stressed cucumber leaves,Biologia Plantarum,59(1):147-153
Chang C.C.,Yang M.H.,Wen H.M.,and Chern J.C.,2002,Estimation of total flavonoid content in propolis by two complementary colorimetric methods,Journal of Food and Drug Analysis,10(3):178-182
Loreti E.,Povero G.,Novi G.,Solfanelli C.,Alpi A.,and Perata P.,2008,Gibberellins,jasmonate and abscisic acid modulate the sucrose-induced expression of anthocyanin biosynthetic genes in Arabidopsis,New Phytol.,179(4):1004-1016
Fan W.J.,Li Y.,Han L.J.,and Jin T.Y.,2012,Effects of different drying methods on physicochemical and sensory characteristics of raw eating Rubus coreanus,Shipin Keji(Food Science and Technology),37(11):62-66(范雯谡,李影,韩立杰,金铁岩,2012,干燥方法对山草莓生食的理化和感官特性的影响,食品科技,37(11):62-66)
Ferreyra R.M.,Vina S.Z.,Mugridge A.,and Chaves A.R.,2007,Growth and ripening season effects on antioxidant capacity of strawberry cultivar selva,Scientia Horticulturae,112(1):27-32
Gambetta G.A.,Matthews M.A.,Shaghasi T.H.,McElrone A.J.,and Castellarin S.D.,2010,Sugar and abscisic acid signaling orthologs are activated at the onset of ripening in grape,Planta,232(1):219-234
Guo C.J.,Yang J.J.,Li Y.F.,Xu J.,Wei J.Y.,and Jiang Y.G.,2003,Antioxidant capacity of different parts of fruits determined by FRAP assay,Zhongguo Gonggong Weisheng(Chinese Journal of Public Health),19(7):841-843(郭长江,杨继军,李云峰,徐静,韦京豫,蒋与刚,2003,FRAP法测定水果不同部分抗氧化活性,中国公共卫生,19(7):841-843)
Han Y.S.,1999,Advances of the function of beta-carotene and carotenoid,Zhongguo Nongye Daxue Xuebao(Journal of China Agricultural University),4(1):5-9(韩雅珊,1999,类胡萝卜素的功能研究进展,中国农业大学学报,4(1):5-9)
Jia H.F.,2013,Roles and mechanmisms of sucrose and jasmonic acid signals in the regulation of strawberry fruit development,Dissertation for Ph.D.,College of Agronomy and Biotechnology,Supervisor:Jia W.S.,pp.31-56(贾海峰,2013,蔗糖及茉莉酸信号在草莓果实发育中的作用及其机理分析,博士学位论文,中国农业大学,导师:贾文锁,pp.31-56)
Jia H.F.,Chai Y.M.,Li C.L.,Lu D.,Luo J.J.,Qin L.,and Shen Y.Y.,2011,Abscisic acid plays an important role in the regulation of strawberry fruit ripening,Plant Physiol.,157(1):188-199
Jia H.F.,Jiu S.T.,Zhang C.,Wang C.,Tariq P.,Liu Z.J.,Wang B.J.,Cui L.W.,and Fang J.G.,2016,Abscisic acid and sucrose regulate tomato and strawberry fruit ripening through the abscisic acid-stress-ripening transcription factor,Plant Biotechnol.J.,14(10):2045-2065
Jia H.F.,Wang Y.H.,Sun M.Z.,Li B.B.,Han Y.,Zhao Y.X.,Li X.L.,Ding N.,Li C.,Ji W.L.,and Jia W.S.,2013,Sucrose functions as a signal involved in the regulation of strawberry fruit development and ripening,New Phytol.,198(2):453-465
Li D.D.,Li L.,Luo Z.S.,Mou W.S.,Mao L.C.,and Ying T.J.,2015,Comparative transcriptome analysis reveals the influence of abscisic acid on the metabolism of pigments,ascorbic acid and folic acid during strawberry fruit ripening,PLoS One,10(6):e0130037
Li D.D.,Mou W.S.,Wang Y.S.,Li L.,Mao L.C.,Ying T.J.,and Luo Z.S.,2016,Exogenous sucrose treatment accelerates postharvest tomato fruit ripening through the influence on its metabolism and enhancing ethylene biosynthesis and signaling,Acta Physiologiae Plantarum,38(9):225
Li W.F.,He J.J.,Xie Z.S.,Wang C.H.,Liu A.L.,Zhang C.X.,and Wang S.P.,2012,Effect of exogenous abscisic acid on the coloration and quality of'Ju mei gui'grape,Zhongguo Nanfang Guoshu(South China Fruits),41(1):22-26(李为福,何建军,谢兆森,王成华,刘爱玲,张才喜,王世平,2012,外源脱落酸对巨玫瑰葡萄着色及浆果品质的影响,中国南方果树,41(1):22-26)
Li X.G.,Song Y.P.,Wang J.,Yang F.J.,Wang X.F.,Wei M.,and Shi Q.H.,2011,Effects of exogenous sucrose on growth and antioxidant enzyme activities of cucumber seedlings under NO3-Stress,Shandong Nongye Kexue(Shandong Agricultural Sciences),(7):30-34(李小刚,宋云鹏,王静,杨凤娟,王秀峰,魏珉,史庆华,2011,外源蔗糖对NO3-胁迫下黄瓜幼苗生长及抗氧化酶活性的影响,山东农业科学,(7):30-34)
Li Y.J.,Zhang J.,Li M.,Tan F.,Cong X.L.,and Zai R.F.,2009,Impact of sucrose and different exogenous hormonon American maple color leaf,Guangxi Nongxuebao(Journal of Guangxi Agricultural),24(6):27-28(李玉娟,张健,李敏,谈峰,丛小丽,翟如芳,2009,蔗糖和不同外源激素处理对美国红枫色叶的影响,广西农学报,24(6):27-28)
Liu L.Z.,Shi J.Y.,Zhang M.,Wang H.B.,Wen Y.X.,and Zhang S.H.,2003,The study of the property and distilling condition of the red substance in the natural red yolk of duck eggs,Shipin Keji(Food Science and Technology),2:56-58(刘良忠,石嘉怿,张民,王海滨,文友先,张声华,2003,天然红心鸭蛋中色素物质的萃取研究,食品科技,2:56-58)
Liu R.D.,Zhang M.,and Li X.X.,2008,Comparisons of extraction solvents and quantitative-methods for analysis of anthocyanins in strawberry and blueberry fruits,Yuanyi Xuebao(Acta Horticulturae Sinica),35(5):655-660(刘仁道,张猛,李新贤,2008,草莓和蓝莓果实花青素提取及定量方法的比较,园艺学报,35(5):655-660)
Luo Y.,2014,Polyphenolic compounds and antioxidant activity of fruits from five feijoa varieties,Shipin Kexue(Food Science),35(23):88-91(罗娅,2014,5个费约果品种果实多酚类物质含量及其抗氧化能力比较,食品科学,35(23):88-91)
Luo Y.,Qiu J.,Ling Y.J.,Mo Q.,Ran X.R.F.,and Tang H.R.,2016,The application of cryotherapy in virus elimination of strawberry,Fenzi Zhiwu Yuzhong(Molecular Plant Breeding),14(9):2488-2494(罗娅,邱静,凌亚杰,莫琴,冉榭然夫,汤浩茹,2016,超低温疗法在草莓病毒脱除中的应用,分子植物育种,14(9):2488-2494)
Ornelas-Paz J.J.,Yahia E.M.,Ramírez-Bustamante N.,Pérez-Martínez J.D.,Escalante-Minakata M.P.,IbarraJunquera V.,Acosta-Mu觡iz C.,Guerrero-Prieto V.,and Ochoa-Reyes E.,2013,Physical attributes and chemical composition of organic strawberry fruit(fragaria×ananassa,duch,cv.albion)at six stages of ripening,Food Chemistry,138(1):372-381
Peng Y.C.,and Yan M.,2008,Abscisic acid receptors and its signal transduction,Zhiwu Shenglixue Tongxun(Plant Physiology Newsletter),44(2):194-200(彭元成,严敏,2008,脱落酸受体及其信号转导,植物生理学通讯,44(2):194-200)
Qiu Z.B.,Wang Y.F.,Zhu A.J.,Peng F.L.,and Wang L.S.,2014,Exogenous sucrose can enhance tolerance of Arabidopsis thaliana,seedlings to salt stress,Biologia Plantarum,58(4):611-617
Stanner S.A.,Hughes J.,Kelly C.N.,and Buttriss J.,2004,A review of the epidemiological evidence for the'antioxidant hypothesis',Public Health Nutrition,7(3):407-422
Wang H.L.,Feng J.R.,Fan X.M.,and Xu L.,2008,Studies on indexes of antioxidant activity and phenolics content of 17apricot cultivars in Xinjiang area,Guoshu Xuebao(Journal of Fruit Science),25(6):828-831(王华磊,冯建荣,樊新民,徐麟,2008,新疆17个杏品种的抗氧化指标与总酚含量的测定,果树学报,25(6):828-831)
Wang X.H.,Yin W.,Wu J.X.,Chai L.J.,and Yi H.L.,2016,Effects of exogenous abscisic acid on the expression of citrus fruit ripening-related genes and fruit ripening,Scientia Horticulturae,201:175-183
Yang L.N.,and Luo J.F.,2016,Advanced research on bioactivi ties of punicalagin and its relationship with chronic disease,Jilin Daxue Xuebao(Journal of Jilin University),42(4):835-838(杨丽娜,骆静方,2016,安石榴苷的生物活性及其与多种慢性疾病关系的研究进展,吉林大学学报,42(4):835-838)
Zhang Q.,Yang J.,Wang L.,Wang S.K.,Li X.G.,and Zhang S.L.,2013,Correlation between soluble sugar and anthocyanin and effect of exogenous sugar on coloring of'Hongtaiyang'pear,Guoshu Xuebao(Journal of Fruit Science),30(2):248-253(张茜,杨健,王龙,王苏珂,李秀根,张绍铃,2013,'红太阳'梨花青苷与可溶性糖的相关性分析及外源糖的增色作用研究,果树学报,30(2):248-253)
Zhang Y.J.,Wang X.J.,Wu J.X.,Chen S.Y.,Chen H.,Chai L.J.,and Yi H.L.,2014,Comparative transcriptome analyses between a spontaneous late-ripening sweet orange mutant and its wild type suggest the functions of ABA,sucrose and JAduring citrus fruit ripening,PLo S One,9(12):e116056
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