Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba

doi:10.14088/j.cnki.issn0439-8114.2021.09.030

Abstract

Abstract: The contents of main acid components in the fruits of three main Jujube Cultivars （Ziziphus jujuba Mill）, Dongzao, Huizao and Junzao, were detected by high performance liquid chromatography （HPLC）, and the expression of acid metabolism related genes during the fruit development was analyzed. The results showed that the content of malic acid was the highest in the ripe fruits of the three jujube cultivars, indicating that malic acid was the main component causing the sour taste of the fruits. The contents of malic acid, citric acid and quinic acid of the three main cultivars of jujube showed the same trend during the fruit development, and all showed the trend of first increasing and then decreasing, but the contents of three acid components of Winter jujube continued to decrease after the brittle ripening stage, and the contents of lime jujube and Junjujube acid increased slightly at the full ripening stage. In the early stage of fruit development, citric acid accumulation was dominant in the three main cultivars of jujube, and malic acid rapidly accumulated and dominated from the end of white ripening stage to crisp ripening stage. ZjACO1, ZjACO2 and ZjCS3 genes were closely related to the accumulation of malic acid, citric acid and quinic acid, while ZjCS2 and ZjMDH12 genes played a certain regulatory role in the degradation of acid components in jujube fruit.

Key words: Ziziphus jujuba Mill, main cultivars, acid composition, gene expression

CLC Number:

S665.1

TONG Pan-pan, ZHANG Ya-ruo, LIANG Feng-zhi, WU Cui-yun, WANG Jiang-bo. Dynamic changes of acid component content and related gene expression in main cultivars of Ziziphus jujuba[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(9): 147-151.

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