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首页> 外文学位 >Water and carbon balance in developing citrus fruit: Water retention in juice sacs and sugar conversions under cyclic water stress.
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Water and carbon balance in developing citrus fruit: Water retention in juice sacs and sugar conversions under cyclic water stress.

机译：发育中的柑橘类水果中的水和碳平衡：在循环水分胁迫下，汁囊中的水分保留和糖转化。

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摘要

Water and carbon budgets were examined in developing fruit of grapefruit (Citrus paradisi Macf.) and calamondin orange (Citrus madurensis Lour.), followed by analyses of water movement, water relations, and sugar conversions under conditions of varied water availability.; Fruit water was conserved markedly by grapefruit (but not calamondin) after initial expansion. Maximal carbon accumulation occurred only after virtual cessation of cell expansion in both fruits. Total respiratory losses during development reduced imported carbon by 36% and 23% in grapefruit and calamondin orange, respectively. Growth of 1 grapefruit was estimated to cost ca 126 g sucrose and 1.3 kg water (1.6 g sucrose and 16 g water g{dollar}sp{lcub}-1{rcub}{dollar} DW).; Water in juice sacs was found to be markedly, but not completely, isolated from the transpiration stream. The halt-time for tritiated water loss from juice sacs ranged from 10 to more than 30 days. Tritiated water exited peel 6-fold more rapidly than juice tissue.; Total water losses via xylem back-flow and transpiration were similar in the system studied here. During a 4-day period, xylem back-flow alone accounted for a 5.4% loss of peel water and a water potential drop of 0.6 MPa. Respective values for juice sacs were only 1% and 0.1 MPa.; Water and sugar parameters appeared to stabilize in fruit after approximately 9 days of water stress. Pre-stress osmotic status was regained 5 days after reirrigation, but lost after only 3 days of additional stress. "Sweeter" fruits produced under mild stress appeared to result from a decrease in fruit size, but sugar conversion occurred.; The most striking observations in alternating stress experiments were dramatic sucrose-hexose conversions in fruit apparently associated with osmotic adjustment. Total reducing sugar content per fruit increased 41% under stress. Sucrose content dropped accordingly, but the conversion increased osmolality by 15% (commercial juice is valued in this manner). The process was partially but rapidly reversed by reirrigation.
机译：审查了葡萄柚（Citrus paradisi Macf。）和卡拉蒙丁橙（Citrus madurensis Lour。）的发育过程中的水和碳收支状况，然后分析了在不同水供应条件下的水运动，水关系和糖转化。初始膨胀后，葡萄柚（而不是calamondin）显着地保护了水果水。最大的碳积累仅在两种果实中的细胞扩张实际上停止后才发生。在发育过程中，总呼吸损失使柚子和南瓜橙的进口碳分别减少了36％和23％。估计生长1个葡萄柚将耗费约126克蔗糖和1.3千克水（1.6克蔗糖和16克水g {dollar} sp {lcub} -1 {rcub} {dollar} DW）。发现汁囊中的水与蒸腾流明显分离，但不完全分离。果汁囊中ti失水的暂停时间为10天到30天以上。 ti化水从果皮中排出的速度比果汁组织快6倍。在此研究的系统中，木质部回流和蒸腾造成的总水分损失相似。在4天的时间内，仅木质部回流造成果皮水损失5.4％，水势下降0.6 MPa。果汁囊的各个值分别仅为1％和0.1 MPa。水分胁迫约9天后，水分和糖分参数似乎在水果中趋于稳定。灌溉后第5天恢复了压力前的渗透状态，但仅在附加压力3天后就消失了。轻度胁迫下产生的“较甜”果实似乎是由于果实大小减小而引起的，但发生了糖转化。在交替胁迫实验中，最引人注目的观察结果是水果中明显的蔗糖-己糖转化，显然与渗透调节有关。在压力下，每个水果的总还原糖含量增加了41％。蔗糖含量相应地下降，但是转化率使重量克分子渗透压浓度增加了15％（以这种方式评估商业果汁）。此过程通过灌溉得以部分但迅速地逆转。

著录项

  • 作者

    Huang, Tzu-Bin.;

  • 作者单位

    University of Florida.;

  • 授予单位 University of Florida.;
  • 学科 Biology Plant Physiology.
  • 学位 Ph.D.
  • 年度 1991
  • 页码 148 p.
  • 总页数 148
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 植物学;
  • 关键词

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