Correlation AnalysisBetweenFruit Formation and Endogenous Hormone Contents in Glehnia littoralis

doi:10.13304/j.nykjdb.2022.0528

Abstract

Abstract:

In order to clarify fruits formation period of Glehnia littoralis and the dynamic changes of 4 endogenous hormone contents， and analyze the correlation between fruit formation and endogenous hormone content， the contents of indole-3-acetic acid （IAA）， zeatin （ZT）， gibberellin a3 （GA₃） and abscisic acid （ABA） in fruits of Glehnia littoralis were determined by high performance liquid chromatography at different developmental stages. The results showed that the fruits formation of Glehnia littoralis could be divided into 3 stages including milky ripeness stage， middle maturity stage and full-ripe stage. during the development of fruit， the longitudinal diameter and transverse diameter of fruit showed change trend with fast-slow-fast， and the water content increased first and then decreased， and the 100-grain weight significantly increased with reaching 2.66 g at maturity stage. The contents of ZT and IAA showed trend of increasing-decreasing-increasing-decreasing， and the content of GA₃ showed a decreasing-increasing-decreasing trend. At the end of fruit mature period， ABA was detected， which the content was 46.02 ng·g^-1. The correlation analysis showed that the content of ZT significantly positively correlated with fruit transverse diameter and negatively correlated with fruit shape index， while the correlations between other traits were not significant. The above results preliminarily revealed the changes of each trait during fruit formation and the correlation among these traits， which provided a theoretical basis for hormone regulation of fruit formation and improvement of grain weight.

Key words: Glehnia littoralis fruits, fruit formation, 100-grain weight, endogenous hormones, correlation

摘要：

为明确珊瑚菜果实形成时期及其4种内源激素含量的动态变化，分析果实形成与内源激素含量间的关系，采用高效液相色谱法测定珊瑚菜果实发育过程中内源生长素（indole-3-acetic acid，IAA）、玉米素（zeatin，ZT）、赤霉素（gibberellin a3，GA₃）、脱落酸（abscisic acid，ABA）的含量。结果表明，珊瑚菜果实形成过程可划分为乳熟期、中熟期和完熟期；其纵径和横径均呈现出快-慢-快的增长趋势；含水量表现为先升高后降低；百粒重显著增加，至完熟期达2.66 g。在果实发育过程中，ZT和IAA含量均呈升-降-升-降的变化趋势；GA₃含量呈降-升-降的变化，其中在果实完熟末期ABA含量达46.02 ng·g^-1。相关性分析表明，ZT含量与果实横径呈显著正相关，与果形指数呈极显著负相关；其他性状间相关性不显著。上述结果初步揭示了珊瑚菜果实形成中各指标变化及其与4种内源激素的关系，为激素调控果实形成和提高粒重提供了理论依据。

关键词: 珊瑚菜果实, 果实形成, 百粒重, 内源激素, 相关性

CLC Number:

Ningning LU, Linyun CHEN, Taixin YANG, Shulin YANG, Guoku LIU. Correlation AnalysisBetweenFruit Formation and Endogenous Hormone Contents in Glehnia littoralis[J]. Journal of Agricultural Science and Technology, 2024, 26(1): 63-69.

路宁宁, 陈凌云, 杨太新, 杨树林, 刘国库. 珊瑚菜果实形成与内源激素含量的相关性分析[J]. 中国农业科技导报, 2024, 26(1): 63-69.

Figures/Tables 4

References 21

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形成时期 Formation period	授粉后天数 Days after pollination/d	纵径 Longitudinal diameter/mm	横径 Transverse diameter/mm	果形指数 Fruit shape Index	百粒重 100-grain weight/g	含水量 Moisture content/%
乳熟期 Stage of milky ripeness	3	4.08±0.02 g	1.68±0.01 h	2.42±0.01 a	0.32±0.02 h	85.42±0.37 ab
	6	6.52±0.04 f	3.54±0.27 g	1.85±0.13 b	0.47±0.01 g	86.44±0.05 ab
	9	8.16±0.54 e	6.13±0.30 f	1.38±0.15 c	0.65±0.01 f	87.07±0.51 a
	12	9.64±0.29 d	7.00±0.08 e	1.38±0.04 c	0.90±0.03 e	86.71±0.08 ab
中熟期 Middle maturity	15	9.91±0.21 d	7.50±0.08 d	1.37±0.02 c	1.35±0.03 d	85.79±0.10 ab
中熟期 Middle maturity	18	10.62±0.09 c	8.08±0.04 c	1.34±0.01 c	2.21±0.02 c	82.91±0.32 c
完熟期 Full-ripe stage	21	11.83±0.37 b	8.56±0.07 b	1.32±0.03 c	2.44±0.02 b	81.67±0.57 d
完熟期 Full-ripe stage	24	13.00±0.09 a	9.50±0.02 a	1.31±0.01 c	2.66±0.03 a	62.59±0.89 e

形成时期 Formation period	授粉后天数 Days after pollination/d	纵径 Longitudinal diameter/mm	横径 Transverse diameter/mm	果形指数 Fruit shape Index	百粒重 100-grain weight/g	含水量 Moisture content/%
乳熟期 Stage of milky ripeness	3	4.08±0.02 g	1.68±0.01 h	2.42±0.01 a	0.32±0.02 h	85.42±0.37 ab
	6	6.52±0.04 f	3.54±0.27 g	1.85±0.13 b	0.47±0.01 g	86.44±0.05 ab
	9	8.16±0.54 e	6.13±0.30 f	1.38±0.15 c	0.65±0.01 f	87.07±0.51 a
	12	9.64±0.29 d	7.00±0.08 e	1.38±0.04 c	0.90±0.03 e	86.71±0.08 ab
中熟期 Middle maturity	15	9.91±0.21 d	7.50±0.08 d	1.37±0.02 c	1.35±0.03 d	85.79±0.10 ab
中熟期 Middle maturity	18	10.62±0.09 c	8.08±0.04 c	1.34±0.01 c	2.21±0.02 c	82.91±0.32 c
完熟期 Full-ripe stage	21	11.83±0.37 b	8.56±0.07 b	1.32±0.03 c	2.44±0.02 b	81.67±0.57 d
完熟期 Full-ripe stage	24	13.00±0.09 a	9.50±0.02 a	1.31±0.01 c	2.66±0.03 a	62.59±0.89 e

形成时期 Formation period	授粉后天数 Days after pollination/d	生长素IAA/ （ng·g^-1）	玉米素ZT/ （ng·g^-1）	赤霉素GA₃/ （ng·g^-1）	脱落酸ABA/ （ng·g^-1）
乳熟期 Stage of milky ripeness	3	15.61±1.72 g	221.75±3.04 f	129.79±1.68 a	—
	6	73.00±0.12 d	372.20±1.31bc	105.00±0.82 ab	—
	9	136.08±1.07 a	411.89±2.70 ab	77.18±0.68 bc	—
	12	19.27±1.34 f	349.42±3.50 cd	39.35±3.72 d	—
中熟期 Middle maturity	15	6.41±0.09 h	290.87±5.04 e	109.13±0.16 ab	—
中熟期 Middle maturity	18	123.80±1.07 b	372.32±3.37 bc	129.79±1.38 a	—
完熟期 Full-ripe stage	21	83.92±0.47 c	418.47±2.36 a	83.60±1.67 bc	—
完熟期 Full-ripe stage	24	36.01±1.28 e	322.34±2.45 de	59.41±0.61 cd	46.02±0.65

形成时期 Formation period	授粉后天数 Days after pollination/d	生长素IAA/ （ng·g^-1）	玉米素ZT/ （ng·g^-1）	赤霉素GA₃/ （ng·g^-1）	脱落酸ABA/ （ng·g^-1）
乳熟期 Stage of milky ripeness	3	15.61±1.72 g	221.75±3.04 f	129.79±1.68 a	—
	6	73.00±0.12 d	372.20±1.31bc	105.00±0.82 ab	—
	9	136.08±1.07 a	411.89±2.70 ab	77.18±0.68 bc	—
	12	19.27±1.34 f	349.42±3.50 cd	39.35±3.72 d	—
中熟期 Middle maturity	15	6.41±0.09 h	290.87±5.04 e	109.13±0.16 ab	—
中熟期 Middle maturity	18	123.80±1.07 b	372.32±3.37 bc	129.79±1.38 a	—
完熟期 Full-ripe stage	21	83.92±0.47 c	418.47±2.36 a	83.60±1.67 bc	—
完熟期 Full-ripe stage	24	36.01±1.28 e	322.34±2.45 de	59.41±0.61 cd	46.02±0.65

指标 Index	生长素 IAA	玉米素 ZT	赤霉素 GA₃	纵径 Longitudinal diameter	横径 Transverse diameter	果形指数 Fruit shape index
玉米素ZT	0.685^**
赤霉素GA₃	0.074	-0.163
纵径Longitudinal diameter	0.114	0.396	-0.282
横径Transverse diameter	0.157	0.405^*	-0.457	0.989^**
果形指数Fruit shape index	-0.334	-0.569^**	0.292	-0.848^**	-0.900^**
百粒重100-grain weight	0.148	0.269	-0.097	0.905^**	0.869^**	-0.601^**